Effect of Supercritical CO2 Extraction Process Parameters on Chemical and Flavor Compounds of Zanthoxylum bungeanum Oleoresin

In this study, oleoresin was extracted from Zanthoxylum bungeanum produced in Hanyuan, Sichuan by supercritical CO2 extraction. The effect of three process parameters (temperature, pressure and extraction time) on the yield, total phenol, total flavonoid and tingling compound (sanshools) contents of...

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Detalhes bibliográficos

Autor principal:	DONG Ke, TANG Mengmeng, HUANG Ziyi, BAI Chunhui, XING Yong, CHENG Jie, LIU Fuquan, ZHAO Zhifeng
Formato:	Artigo
Idioma:	Inglês
Publicado em:	China Food Publishing Company 2025-09-01
Colecção:	Shipin Kexue
Assuntos:	supercritical co2; zanthoxylum bungeanum oleoresin; chemical components; flavor components; tingling compounds
Acesso em linha:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-18-024.pdf
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