超高压处理对香荚兰豆中香兰素提取率的影响  

Effect of ultra high pressure treatment on the extraction efficiency of Vanillin in Vanilla

作　　者：王花俊[1] 刘利锋 张峻松[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]山东中烟工业公司技术中心青岛研究所,山东青岛266101

出　　处：《中国调味品》2011年第9期113-115,共3页China Condiment

摘　　要：为研究超高压处理对香荚兰豆中香兰素提取率的影响,文章利用毛细管气相色谱-质谱归一化法测定香兰素含量,以香兰素含量为考察指标,研究了在80%浓度乙醇为提取剂条件下,不同压力和保压时间对香荚兰豆中香兰素提取效率。实验结果表明:超高压处理后对香荚兰豆提取物中香兰素含量有较明显影响,在200MPa,20min超高压的提取条件下,香兰素含量的可达72%,比传统的提取方法增加17.5%。The effect of ultra high pressure treatment on the extraction efficiency of Vanillin in Vanilla was studied.The composition of Vanilla was analyzed by capillary gas chromatography-mass spectrometry method and the percent content of Vanillin was determined using normalized method.The effect of the different pressure and retention time on the extraction efficiency of Vanillin in Vanilla was studied by using 80% ethanol as extractant.The result demonstrated that ultra high pressure treatment has a great influence on the extraction efficiency of Vanillin in Vanilla.The percent content of Vanillin in Vanilla can be up to 72% in the optimized conditions of 200 MPa and 20 min.The extraction efficiency increase by 17.5% compared with traditional methods.

关 键 词：香荚兰豆 超高压提取 气相色谱-质谱法 

分 类 号：TS202.3[轻工技术与工程—食品科学]