不同萃取工艺香草兰萃取物成分研究  

Study on Components of Vanilla Extracts by Different Extracting Technology

作　　者：符史良[1] 黄茂芳[2] 周江[2] 李思东[2] 

机构地区：[1]湛江海洋大学基础科学系,广东湛江524088 [2]华南热带农产品加工设计研究所,广东湛江524001

出　　处：《食品科学》2002年第3期109-112,共4页Food Science

摘　　要：本文利用95%乙醇和超临界CO2流体分别萃取香草兰豆荚,对萃取物的香气成分GC/MS分析,并用NIST107LIB、NIST21LIB数据库检索,分别鉴定出28种和31种化合物;用高效液相色谱测定萃取物中香兰素的含量。结果表明,两种萃取方法得到的香气物质其化学组成有较大差别。The flavor components were extracted by using either 95%alcohol or supercritical CO2 fluid from vanilla beans and were analyzed by GC/MS.There were twenty-eight and thirty-one known compounds identified by NIST107LIB and NIST21LIB data base in the two vanilla estracts respectively.The content of vanillin of vanilla extracts was determined by HPLC.The results indicates that the flavor components of vanilla estracts from different technology were greatly different.

关 键 词：香草兰 萃取物 香气成分 GC/MS 香兰素 食用香料 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS264.3[轻工技术与工程—食品科学与工程]