Increase flavour quality of Sichuan pepper( Zanthoxylum bungeanum Maxim.)with optimized cleaning technology: Soaking and spraying

文献类型： 外文期刊

第一作者： Wang, Jiao

作者： Wang, Jiao;Wan, Junzhe;Hou, Xiaoyan;Shen, Guanghui;Li, Shanshan;Cui, Qiang;Yu, Jie;Zhou, Man;Zhang, Zhiqing;Wang, Jie;Ren, Ran;Hu, Wen;Li, Zhihua;Wang, Jiao;Wan, Junzhe

作者机构：

关键词： Sichuan pepper; Cleaning technology; Volatile oil; Numbing substances content; Color

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 212 卷

页码：

收录情况： SCI

摘要： The current study presents the development of a specialized cleaning device for Sichuan pepper, which explores the effects of soaking technology, a combined soaking and spraying technology, and uncleaned on the quality of Sichuan pepper and its processed derivatives. The findings reveal that the highest impurity removal ratio achieved through this combined method was 78.385%. Furthermore, after employing the soaking and spraying technology, the concentration of numbing compounds in dried Sichuan pepper increased from 90.86 mg/g to 102.62 mg/g over a storage period of 120 days. Following the application of three distinct methods, the numbing compounds in Sichuan pepper oils ranged 4.88-4.95 mg/g. Additionally, the volatile oil content in two varieties of cleaned dried Sichuan pepper was recorded at 11.79 mL/100 g and 11.65 mL/100 g, both of which exceeded the levels found in uncleaned pepper. These results suggest that cleaning demonstrated significant efficacy in impurity removal and in mitigating the deterioration of the color of dried Sichuan pepper. Notably, the combined soaking and spraying cleaning method exhibited superior preservation effects on the content of numbing compounds and volatile aromatic components in Sichuan pepper products, thereby effectively prolonging the shelf life of dried Sichuan pepper.

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