Research progress on the extraction process of natural components from Zanthoxylum bungeanum and its application in food

Authors

QU Yanfeng, Harbin University, Harbin, Heilongjiang 150086, China;College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150006, China;Jiusan Oils and Grains Industries Group Co., Ltd., Harbin, Heilongjiang 150090, China;High-skilled Talents （Model Worker） Innovation Studio of Qu Yanfeng, Harbin, Heilongjiang 150086, China
GUO Xiaochan, Shaanxi University of Science & Technology, Xianyang, Shaanxi 710021, China
TANG Jiatong, Harbin University, Harbin, Heilongjiang 150086, China
WAN Ruining, Harbin University, Harbin, Heilongjiang 150086, China
ZHANG Hanbing, Heilongjiang Minzu College, Harbin, Heilongjiang 150066, ChinaFollow

Corresponding Author(s)

张寒冰（1980—），女，黑龙江民族职业学院，硕士。E-mail: 13223937@qq.com

Abstract

Zanthoxylum bungeanum is native to China and is a traditional food seasoning and traditional Chinese medicine. It plays an important role in food processing and disease prevention. In this article, the research progress of Z. bungeanum and its extracts in recent years is illustrated, the active components, extraction methods of extracts and application in food processing are analyzed, and the physiological activity, extraction method, and application in food storage, condiment and other food of Z. bungeanum extracts are discussed, the Z. bungeanum and its extracts in the food industry are prospected.

Publication Date

7-22-2024

First Page

234

Last Page

240

DOI

10.13652/j.spjx.1003.5788.2024.80285

Recommended Citation

Yanfeng, QU; Xiaochan, GUO; Jiatong, TANG; Ruining, WAN; and Hanbing, ZHANG (2024) "Research progress on the extraction process of natural components from Zanthoxylum bungeanum and its application in food," Food and Machinery: Vol. 40: Iss. 5, Article 33.
DOI: 10.13652/j.spjx.1003.5788.2024.80285
Available at: https://www.ifoodmm.cn/journal/vol40/iss5/33

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