Ultrasound-assisted enzymatic extraction of hydroxy-sanshool compounds from the hydrodistillation residue of two Sichuan peppers: optimization, quantification and pungent taste contribution evaluation

Hydroxy-sanshool compounds were extracted from the hydrodistillation residue of Z. bungeanum Maxim. pericarp (ZBM) and Z. armatum DC. pericarp (ZADC) by using ethanol–water extraction and extractions assisted with (i) enzymes, (ii) ultrasound, and (iii) enzymes and ultrasound. The yields of the hydr...

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Detalles Bibliográficos
Autores principales: Chi, Yuanlong, Deng, Yanglong, Pu, Shenghui, Ren, Yao, Zhao, Zhifeng, He, Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8694509/
https://www.ncbi.nlm.nih.gov/pubmed/35424415
http://dx.doi.org/10.1039/d0ra09234g

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8694509/
https://www.ncbi.nlm.nih.gov/pubmed/35424415
http://dx.doi.org/10.1039/d0ra09234g

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