新疆库买提杏香气成分的提取及分析研究
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摘要
近年来,关于水果香气成分的研究取得了一定进展,但有关杏香气成分的研究相对较少。杏是新疆特色果品资源之一,且加工量大,然而在加工过程中杏香气成分不能得到有效的回收利用,损失严重。
本文针对这一问题,通过不同的提取方法和工艺对杏香气成分的得率和成分的影响,得出最佳的提取工艺参数,并模拟工厂的杏酱生产,回收浓缩过程中随水蒸气挥发出的香气成分,从而为工厂解决杏香气成分回收利用提供一定的理论基础。
本文以新疆库买提杏为试验原料,采用水蒸气蒸馏法和超临界CO2萃取法提取杏香气成分,通过单因素实验和正交试验,确定了水蒸气蒸馏提取杏香气成分的最佳工艺参数为蒸馏温度60℃,蒸馏时间3.0h,冷凝温度15℃,浓缩温度35℃,此时,杏香气成分的得率为0.175%。通过单因素实验和Box-Behnken设计响应面优化试验确定超临界CO2提取杏香气成分的最佳工艺参数为萃取压力22MPa、萃取温度30℃、萃取时间130min,此时,杏香气成分得率为0.545%。采用GC-MS对提取的杏香气成分进行分析,结果表明2-己烯醇、芳樟醇和月桂烯醇三种成分在两种方法提取的香气成分中检出率较高,是构成杏特征香气的主要成分。通过两种提取方法的对比可知超临界CO2萃取比水蒸气蒸馏法提取杏香气成分的得率和提取的香气成分中芳香物质的含量都相对较高,因此超临界CO2萃取法提取杏香气成分优于水蒸气蒸馏法。在水蒸气蒸馏提取杏香气成分的基础上结合工厂实际情况,模拟杏酱生产中的三效浓缩回收杏香气成分,得出回收率为0.105%,针对工厂情况提出建议性设备改造方案,为企业进行连续化生产、延长产业链、创造新产品提供了便利的条件。
In recent years, some progress was made on the research of fruit aroma components, but the research on the constituents of apricot aroma was relatively less. Apricot has huge processing capacity as one of fruit characteristics resources in Xinjiang, however, the processing procedure of the components of apricot aroma can not be effectively recycled, suffered serious losses.
The optimum parameters of the extraction process were determined in this paper through the analysis of the affection on the apricot aroma yield and compositions by different extraction methods and tecnologies; besides, the production of apricot jam in factory was simulated in order to recover the aroma components from the process of concentration so as to provide a theoretical basis for solving the reclaim of apricot aroma components for the factory.
The Kumaiti Apricot was chosen as the experimental raw materials to extract the aroma components by wet distillation and supercritical CO2 fluid extraction in this paper. The optimum parameters of wet distillation optimized by single factor experiments and orthogonal were determined:distillation temperature was 60℃, distillation time was 3.0h, condensing temperature was 15℃, concentration temperature was 35℃, then, the yield of apricot aroma components was 0.175%. The optimal parameters of supercritical CO2 fluid extraction optimized were determined through single factor experiments and response surface Box-Behnken Design:extraction pressure was 22MPa, extraction temperature was 30℃, extraction time was 130min, then, the yield of aroma components was 0.545%. The GC-MS was used for the analysis of aroma components extracted, the results indicated that 2-hexenol, linalool and myrcenol as the basis of aroma components of apricot in two extraction methods had a higher detection rate. The yield and content of aroma components of the supercritical CO2 fluid extraction were higher than that of wet distillation through the comparison of two methods. So the supercritical CO2 fluid extraction was better than wet distillation. The three stages concentrate of apricot jam was simulated to recover the aroma components based on the wet distillation and combined with the actual conditions of the factory, the recovery rate was 0.105%, the equipment rehabilition programs was given as a suggestion to provide convenient conditions for the continuous production, the extended industrial chain and new products creation of the enterprise.
本文针对这一问题,通过不同的提取方法和工艺对杏香气成分的得率和成分的影响,得出最佳的提取工艺参数,并模拟工厂的杏酱生产,回收浓缩过程中随水蒸气挥发出的香气成分,从而为工厂解决杏香气成分回收利用提供一定的理论基础。
本文以新疆库买提杏为试验原料,采用水蒸气蒸馏法和超临界CO2萃取法提取杏香气成分,通过单因素实验和正交试验,确定了水蒸气蒸馏提取杏香气成分的最佳工艺参数为蒸馏温度60℃,蒸馏时间3.0h,冷凝温度15℃,浓缩温度35℃,此时,杏香气成分的得率为0.175%。通过单因素实验和Box-Behnken设计响应面优化试验确定超临界CO2提取杏香气成分的最佳工艺参数为萃取压力22MPa、萃取温度30℃、萃取时间130min,此时,杏香气成分得率为0.545%。采用GC-MS对提取的杏香气成分进行分析,结果表明2-己烯醇、芳樟醇和月桂烯醇三种成分在两种方法提取的香气成分中检出率较高,是构成杏特征香气的主要成分。通过两种提取方法的对比可知超临界CO2萃取比水蒸气蒸馏法提取杏香气成分的得率和提取的香气成分中芳香物质的含量都相对较高,因此超临界CO2萃取法提取杏香气成分优于水蒸气蒸馏法。在水蒸气蒸馏提取杏香气成分的基础上结合工厂实际情况,模拟杏酱生产中的三效浓缩回收杏香气成分,得出回收率为0.105%,针对工厂情况提出建议性设备改造方案,为企业进行连续化生产、延长产业链、创造新产品提供了便利的条件。
In recent years, some progress was made on the research of fruit aroma components, but the research on the constituents of apricot aroma was relatively less. Apricot has huge processing capacity as one of fruit characteristics resources in Xinjiang, however, the processing procedure of the components of apricot aroma can not be effectively recycled, suffered serious losses.
The optimum parameters of the extraction process were determined in this paper through the analysis of the affection on the apricot aroma yield and compositions by different extraction methods and tecnologies; besides, the production of apricot jam in factory was simulated in order to recover the aroma components from the process of concentration so as to provide a theoretical basis for solving the reclaim of apricot aroma components for the factory.
The Kumaiti Apricot was chosen as the experimental raw materials to extract the aroma components by wet distillation and supercritical CO2 fluid extraction in this paper. The optimum parameters of wet distillation optimized by single factor experiments and orthogonal were determined:distillation temperature was 60℃, distillation time was 3.0h, condensing temperature was 15℃, concentration temperature was 35℃, then, the yield of apricot aroma components was 0.175%. The optimal parameters of supercritical CO2 fluid extraction optimized were determined through single factor experiments and response surface Box-Behnken Design:extraction pressure was 22MPa, extraction temperature was 30℃, extraction time was 130min, then, the yield of aroma components was 0.545%. The GC-MS was used for the analysis of aroma components extracted, the results indicated that 2-hexenol, linalool and myrcenol as the basis of aroma components of apricot in two extraction methods had a higher detection rate. The yield and content of aroma components of the supercritical CO2 fluid extraction were higher than that of wet distillation through the comparison of two methods. So the supercritical CO2 fluid extraction was better than wet distillation. The three stages concentrate of apricot jam was simulated to recover the aroma components based on the wet distillation and combined with the actual conditions of the factory, the recovery rate was 0.105%, the equipment rehabilition programs was given as a suggestion to provide convenient conditions for the continuous production, the extended industrial chain and new products creation of the enterprise.
引文
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