微波超声协同萃取香草兰净油工艺优化及挥发性成分分析
|
摘要
为优化香草兰净油超声微波协同萃取工艺条件,采用二次回归正交旋转组合设计对香草兰净油得率进行探讨,并进行气相色谱-质谱鉴定。结果表明:最佳萃取条件为萃取时间6.91 min,萃取功率253 W,萃取溶液石油醚∶正己烷=2.8∶1(V∶V),得率5.18%。匹配度达90以上的化合物有25种,其中脂肪酸、醛类及酯类含量较高,主要有亚油酸(23.17%)、月桂酸(0.07%)、肉豆蔻酸(0.24%)、十五烷酸(0.28%)、n-十六烷酸(5.43%)、9,12-十八烷二烯酸乙酯(5.30%)、棕榈酸甲酯(0.09%)、香兰素(12.6%)等。该净油具有浓郁独特的香味,优选得到的工艺可提高香草兰净油得率。
In order to optimize the technological conditions of the vanilla net oil by ultrasonic microwave collaborative extraction,the extraction efficiency were investigated of vanilla net oil using quadratic regression orthogonal rotary group legal,and gas chromatography-mass spectrum was used to identify the volatile components.The results showed that the best extraction conditions with an extraction yield 5.18% were time 6.91 min,extraction power 253 W,extraction solution petroleum ether: cyclohexane=2.8 ∶1(V∶V).There were 25 components with matching degree more than 90,mainly fatty acids,alde hyde and aldehyde and esters,including linoleic acid(23.17%),lauric acid(0.07%),myristic acid(0.24%),pentadecane acid(0.28%),n-cetane acid(5.43%),9,12-octadecane diene acid ethyl ester(5.30%),palmitic acid methyl ester(0.09%)and vanillin(12.6%).The net oil had rich unique fragrance,and the optimized process could be used to improve the vanilla net oil extraction.
In order to optimize the technological conditions of the vanilla net oil by ultrasonic microwave collaborative extraction,the extraction efficiency were investigated of vanilla net oil using quadratic regression orthogonal rotary group legal,and gas chromatography-mass spectrum was used to identify the volatile components.The results showed that the best extraction conditions with an extraction yield 5.18% were time 6.91 min,extraction power 253 W,extraction solution petroleum ether: cyclohexane=2.8 ∶1(V∶V).There were 25 components with matching degree more than 90,mainly fatty acids,alde hyde and aldehyde and esters,including linoleic acid(23.17%),lauric acid(0.07%),myristic acid(0.24%),pentadecane acid(0.28%),n-cetane acid(5.43%),9,12-octadecane diene acid ethyl ester(5.30%),palmitic acid methyl ester(0.09%)and vanillin(12.6%).The net oil had rich unique fragrance,and the optimized process could be used to improve the vanilla net oil extraction.
引文
[1]Schwarz B,Hofmann T.Identification of novel orosensoryactive molecules in Cured Vanilla Beans(Vanilla planifolia).JAgric Food Chem,2009,57:3 729-3 737.
[2]徐飞,谷风林,初众,等.香草兰成熟豆荚发酵粉中营养成分分析[J].食品科技,2012,37(10):231-233.
[3]陈德新.香荚兰:世界食品香料皇后[M].北京:中国林业出版社,2009:6-7.
[4]柳艳霞,刘兴华,汤高奇.籽用南瓜籽的营养与籽油的特性分析[J].食品工业科技,2005,26(5):157-161.
[5]蒋卉,蒲云峰,白红进.超声-超声-微波协同提取刺山柑籽油的研究[J].食品研究与开发,2009,30(5):20-22.
[6]彭玲.超声波-微波协同提取油茶壳总黄酮的工艺研究[J].宜春学院学报,2010,32(12):117-119.
[7]许晶晶,潘兰,贾晓光,等.Box-Behnken中心组合设计优化乙醇提取瘤果黑种草生物碱工艺[J].新疆农业科学,2011,48(1):182-186
[8]曹晖,刘少友,杨晓艳,等.中心组合设计优化S-Cr-TiO2催化剂光降解工艺条件[J].环境科学与技术,2011,34(2):74-77.
[9]符史良,周江,黄茂芳,等.超临界CO2萃取香草兰的工艺研究和成分分析[J].食品与机械,2002(2):12-14.
[10]符史良,黄茂芳,周江,等.海南香草兰萃取物挥发性成分的GC/MS分析[J].香料香精化妆品,2002(1):13-25.
[11]Perez-Silva A,Odoux E,Brat P,et al.GC-MS and GC-olfactometry analysis of aroma compounds in a representativeorganic aroma extract from cured vani(Vanilla planifolia G.Jackson)beans[J].Food Chemistry,2006,99(4):728-735.
[2]徐飞,谷风林,初众,等.香草兰成熟豆荚发酵粉中营养成分分析[J].食品科技,2012,37(10):231-233.
[3]陈德新.香荚兰:世界食品香料皇后[M].北京:中国林业出版社,2009:6-7.
[4]柳艳霞,刘兴华,汤高奇.籽用南瓜籽的营养与籽油的特性分析[J].食品工业科技,2005,26(5):157-161.
[5]蒋卉,蒲云峰,白红进.超声-超声-微波协同提取刺山柑籽油的研究[J].食品研究与开发,2009,30(5):20-22.
[6]彭玲.超声波-微波协同提取油茶壳总黄酮的工艺研究[J].宜春学院学报,2010,32(12):117-119.
[7]许晶晶,潘兰,贾晓光,等.Box-Behnken中心组合设计优化乙醇提取瘤果黑种草生物碱工艺[J].新疆农业科学,2011,48(1):182-186
[8]曹晖,刘少友,杨晓艳,等.中心组合设计优化S-Cr-TiO2催化剂光降解工艺条件[J].环境科学与技术,2011,34(2):74-77.
[9]符史良,周江,黄茂芳,等.超临界CO2萃取香草兰的工艺研究和成分分析[J].食品与机械,2002(2):12-14.
[10]符史良,黄茂芳,周江,等.海南香草兰萃取物挥发性成分的GC/MS分析[J].香料香精化妆品,2002(1):13-25.
[11]Perez-Silva A,Odoux E,Brat P,et al.GC-MS and GC-olfactometry analysis of aroma compounds in a representativeorganic aroma extract from cured vani(Vanilla planifolia G.Jackson)beans[J].Food Chemistry,2006,99(4):728-735.