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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2021
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| Materias: | |
| 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 |