香兰素延缓桂花精油香气释放的作用  

Application of Vanillin in Sustained Aroma Release from Essential Oil from Osmanthus fragrans

作　　者：原玲芳[1] 敖明章[1] 金文闻[1] 宋蔚[1] 元新霞[1] 余龙江[1] 

机构地区：[1]华中科技大学生命科学与技术学院,湖北武汉430074

出　　处：《食品科学》2013年第19期73-75,共3页Food Science

基　　金：湖北省自然科学基金重点项目(2010CDA051)

摘　　要：天然桂花香料是我国特有的食用香料，但使用过程中存在留香时间较短的问题，寻找可食用、能延缓桂花精油香气挥发的物质在促进桂花香料应用方面尤为重要。根据香味五行图，筛选获得具有延缓桂花精油香气挥发功效的候选物质香兰素，采用失重法和嗅辨法，评价香兰素对桂花精油香气的缓释效果。结果表明：每100mL桂花精油乙醇溶液中添加0～0.23g香兰素时，随香兰素添加量的增多，桂花精油的留香时间增长，其中香兰素添加量为0.15g时，桂花精油留香时间增加为未添加的2倍。Osmanthus fragrans is a naturally occurring edible spice endemic in China, but its use is limited due to poor aroma retention. Therefore the discovery of edible materials which allow sustained aroma release from its essential oil will particularly facilitate the application of the naturally occurring spice. In this study, vanillin was selected as a candidate to sustain aroma release from the essential oil according to the five-element aroma diagram and its efficacy was evaluated by weight loss and olfaction-based methods. The results showed that when an increasing amount of vanillin in the range of 0 to 0.23 g to 100 mL of an ethanol solution of the essential oil, the retention performance of aroma compounds was improved; in the presence of 0.15 g of vanillin, the aroma retention time was doubled compared to the blank.

关 键 词：香兰素 桂花精油 香气 缓释 

分 类 号：TS202.3[轻工技术与工程—食品科学]