张 瑞¹，刘 波^1*，周娟妮²，胡道辉^1*

（1.四川星馨盛生物科技有限责任公司，眉山620010；2.重庆燕平食品开发有限公司，重庆400020）

摘要：传统火锅麻辣火锅油的提取方法大部分是普通浸提法，该方法存在生产周期长，提取效率低的特点。而超临界CO2萃取技术作为目前领域内较为新型的提取技术，具有萃取效率高、安全无毒、萃取剂可以重复使用等优点。该研究以辣椒素和花椒酰胺的含量为指标，优化了超临界CO2萃取技术对麻辣火锅油的萃取工艺，得到最佳萃取工艺条件：萃取时间为40 min，CO2流量为30 kg/h，萃取温度为60 ℃，萃取压力为2.5 MPa；萃取后其辣椒素含量为（105.28±2.06）mg/g，花椒酰胺含量为（87.65±1.04）mg/g。与传统提取技术相比，麻辣火锅油萃取率及感官评分更高。经检测，萃取的麻辣火锅油理化指标符合国家和企业相关标准要求，该研究可为以后的工业化加工提供技术铺垫。

关键词：超临界CO2萃取；高效液相色谱法；气相色谱-质谱联用仪；麻辣火锅油

中图分类号：TS264 文献标识码：A 文章编号：1674-506X（2024）05-0038-0007

Research on Optimization of Extracting Spicy Hot Pot Oil Process by Supercritical CO2 Extraction Technology

ZHANG Rui¹，LIU Bo^1*，ZHOU Juanni²，HU Daohui^1*

（1.Sichuan Xingxinsheng Biotechnology Co.，Ltd.，Meishan 620010，China；2.Chongqing Yanping Food Development Co.，Ltd.，Chongqing 400020，China）

Abstract：Most of the extraction methods of traditional hot pot spicy hot pot oil are ordinary infusion extraction methods， which have the characteristics of long production cycle and low extraction efficiency. As a relatively new extraction technology in the field， supercritical CO2 extraction technology has the advantages of high extraction efficiency，safety and non-toxicity，and the extractant can be reused. In this study，the contents of capsaicin and Zanthoxylum amide were used as indexes to optimize the extraction process of spicy hot pot oil by supercritical CO2 extraction technology， and the optimal extraction conditions were obtained： the extraction time was 40 min， the CO2 flow rate was 30 kg/h， the extraction temperature was 60 ℃， and the extraction pressure was 2.5 MPa. After extraction， the content of capsaicin was （105.28±2.06）mg/g， and the content of Zanthoxylum amide was （87.65±1.04）mg/g. Compared with the traditional extraction technology，extraction rate and sensory scores of spicy hot pot oil were higher. After testing， the physical and chemical indexes of the extracted spicy hot pot oil met the requirements of relevant national and enterprise standards， and this study can provide technical basis for future industrial processing.

Keywords：supercritical CO2 extraction；high-performance liquid chromatography；gas chromatography-mass spectrometry；spicy hot pot oil

doi：10.3969/j.issn.1674-506X.2024.05-006

收稿日期：2024-05-05

作者简介：张瑞（1985-），女，本科，工程师。研究方向：咸味香精。

*通信作者：刘波（2000-），男，本科。研究方向：食品加工与安全；胡道辉（1972-），男，本科，高级工程师。研究方向：调味品开发。

引用格式：张瑞，刘波，周娟妮，等.超临界CO2萃取技术提取麻辣火锅油工艺优化研究［J］.食品与发酵科技，2024，60（5）：38-43，73.