木菠萝烟熏液制备工艺的研究  

Preparing technique of Jackfruit tree smoked liquid

作　　者：胡武[1] 王维民[1] 谌素华[1] 丁伟 王路[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524088 [2]旭骏水产(湛江)有限公司,湛江524057

出　　处：《食品科技》2014年第3期246-249,共4页Food Science and Technology

基　　金：广东省科技计划项目(2011B20310010)

摘　　要：以木菠萝树木为原料,采用干馏工艺制得烟熏液,以酚类、羰基化合物、3,4-苯并芘含量为烟熏液的品质指标。在单因素基础上,选定温度、升温速率和树木粒径3个因素进行正交实验,通过直观分析和方差分析得到最优工艺条件。研究结果表明:当干馏温度为425℃、升温速率为10℃/min、粒径1.0 cm的条件下所制烟熏液品质最优,其酚含量为23.11 mg/mL,3,4-苯并芘含量为14.24μg/mL,羰基化合物含量为18.81 g/100 mL。The raw material was the Jackfruit tree, using dry distillation to prepare smoked liquid, method with phenolic compounds, carbonyl compounds and 3,4-benzopyrene as quality index of smoked liquid. According to the single-factor experiments, three levels of the factors （temperature, heating rate, and particle size） were selected for orthogonal experiment to find optimal combination conditions by the intuitive analysis and variance analysis. The optimum extraction conditions of Jackfruit tree were obtained as follows： temperature 425 ℃, heating rate 10 ℃/min, particle size 1.0 cm, in the final smoked liquid： phenolic substances content 23.11 mg/mL, 3,4-benzopyrene 18.81 g/100 mL, carbonyl compounds 14.24 IJg/mL.

关 键 词：木菠萝树木 干馏 酚类物质 羰基化合物 3 4-苯并芘 

分 类 号：TS264[轻工技术与工程—发酵工程]