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花椒作为一种传统的药食同源经济作物，在我国具有悠久的栽培和使用历史。近年来，消费者对花椒精深加工产品的需求逐步趋于多样化。为了促进花椒系列产品的开发,对花椒油和花椒籽油的定义、分类和主要提取方法进行了总结。花椒油和花椒籽油分别是以花椒果皮和花椒籽为原料制备的产品，花椒油根据制备方式不同分为花椒调味油、花椒精油和花椒油树脂。花椒籽油的主要制备方式为压榨法和溶剂浸提法。综合创新花椒中脂肪的精深加工技术，拓宽花椒食用、药用等范围，是实现花椒资源增值的有效途径。As a traditional medicinal and edible economic crop, Zanthoxylum bungeanum has a long history of cultivation and use in China. In recent years, consumers′ demand for deep processing products of Zanthoxylum bungeanum has gradually diversified. In order to promote the development of Zanthoxylum bungeanum series products, the definition, classification and main extraction methods of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum seed oil were summarized. Zanthoxylum bungeanum oil and Zanthoxylum bungeanum seed oil are prepared from Zanthoxylum bungeanum peel and Zanthoxylum bungeanum seed respectively. Zanthoxylum bungeanum oil is divided into Zanthoxylum bungeanum seasoning oil, Zanthoxylum bungeanum essential oil and Zanthoxylum bungeanum oleoresin according to different preparation methods. The main preparation methods of Zanthoxylum bungeanum seed oil are pressing method and solvent extraction method. Innovating the deep processing technology of fat in Zanthoxylum bungeanum and widening edible and medicinal applications are effective approaches to level up the added value of Zanthoxylum bungeanum resource.

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Capsicum seed protein isolate is a new type of plant protein resources. From this research, the protein isolate was separated into water-soluble(WS), salt-soluble(SS), alkaline-soluble(AS) and ethanol-soluble(ES) fractions. Water-soluble and ethanol-soluble fractions were the major constituents, about more than 75% of the total protein. This paper focused on ultrasonic-assisted extraction technology of extracting protein isolate from capsicum seed. Response surface methodology was used to determine optimum conditions for protein extraction. The experiments designed 29 groups of different conditions to extract protein from capsicum defatted flours. Independent variables which would affect protein extracting rate were discussed, such as pH (7, 8, 9, 10 and 11), ultrasonic power (200, 300, 350, 400 and 500 W), extraction time (10, 15, 20, 25 and 30 min) and material-solvent ratio (1:10, 1:20, 1:30, 1:40 and 1:50). The model equation was set up. In the model equation, the coefficient of association (R2) was 0.9748, indicating it's a reasonable matching to the experimental data. The optimized conditions were as follows: pH value was 11, ultrasonic power was 336.21 W, extraction time was 13.31 min and the material-solvent ratio was 1:35.58. According to this optimized condition, the extraction rate of protein isolate was 5.90 g/(100 g) defatted red pepper seed. Due to the limitations of experimental facilities, the optimized conditions were modified. The results were as follows: pH value was 11, ultrasonic power was 350 W, extraction time was 13 min and the material-solvent ratio was 1:36. The optimum conditions were verification. The results showed that extraction at the modified conditions gave a protein yield at 6.05 g/(100 g). The experimental values were found to be in agreement with the predicted ones. Analysis of variance (ANOVA) of independent variables was performed. The statistical analysis data revealed that linear, quadratic and interaction terms was significant (P<0.05). The lack of fit test measured the failure of the model to represent data in experimental domain at points which are not included in the regression. There was a non-significant lack of fit that further validates the model (P > 0.05).The significance of each coefficient was determined using the t test and P value. pH value and solvent/meal ratio were the most significant factors (P<0.001). Also, interaction effect of pH and extraction time, interaction effect of extraction time and materials/solvent ratio were both significant (P<0.05). The ultrasonic power was not significant factor (P>0.05). The main factors were analyzed by Design software, which could affect the yield of protein. The results were as follows: pH value>material/solvent ratio>extraction time>ultrasonic power. Compared with traditional extraction methods, the extraction yield of protein increased from 5.24 to 6.05 g/(100g), while the purity of capsicum seed protein isolate enhanced from 78.46% to 83.93% by ultrasonic-assisted method. These results give the advices in processing protein from capsicum seeds according to optimized condition. Furthermore, it provides a theoretical reference for the industrial production and application of capsicum seed protein isolate. [ABSTRACT FROM AUTHOR]