花椒树枝食用烟熏液的制备和评价

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DOI：10.3969/j.issn.1000-9973.2026.04.031

中图分类号：TS201.2 文献标志码：A 文章编号：1000-9973（2026）04-0221-07

Preparation and Evaluation of Edible Smoking Liquid of Zanthoxylum bungeanum Branches

YE Xiao-mei，YAN Qing，CHEN Yi-wen，XIA Wen-jing，TANG Wen* （Department of Food Science and Engineering，Faculty of Flavour Fragrance and Cosmetics， Shanghai Institute of Technology，Shanghai 2Ol4l8，China）

Abstract： Zanthoxylum bungeanum branches left after the harvest of Zanthoxylum bungeanum are waste materials that have not been efectively utilized. The safety of food treated with smoking liquid is higher than that of food treated with traditional smoking methods，and the treatment method is simpleand efficient.Therefore，Zanthoxylum bungeanum branchesare utilized in this study to produce smoking liquid.Firstly，with sensory score，yield，total phenol content and carbonyl compound content as the investigation indexes，the optimal process parameters for Zanthoxylum bungeanum branch smoking liquid are determined through tests，and then gas chromatography-mass spectrometry （GC-MS） is used for the principal component analysis of smoking liquid. Finall，sensory evaluation comparison is conducted between it and commercially available smoking liquid for meat product smoking. The results show that the optimal dry distillation parameters for Zanthoxylum bungeanum branch smoking liquid are temperature of ， time of 60min ， sample amount of 40g and particle size of 8O mesh. The yield could reach 32.77% ，the total phenol content in the sample liquid is 15.89mg/mL ，the carbonyl compound content is 10.80g/100mL ，and the optimal sensory score is 82.5 points. The principal components are analyzed by gas chromatography-mass spectrometry，and the results show that the smoking liquid does not contain polycyclic aromatic hydrocarbons. Among the volatile components，there are 41 phenols，16 aldehydes， 33k etones and 15 esters. Sensory evaluation results demonstrate that the edible smoking liquid has similar sensory flavor to commercially awailable hawthorn kernel smoking liquid，with improved color，mouthfeel and aroma in treated smoked meat.This study aims to improve traditional smoking techniques，enhance the safety of smoked foods，increase the types of commercially available smoking liquid，and promote the recycling and reuse of plant resources.

传统烟熏工艺历史悠久，主要自的是延长食物的保质期。（剩余8687字）