牡丹调味液提取与分离工艺的研究  

Study on Extraction and Separation Technology of Peony Seasoning Liquid

作　　者：李意 赵华[1] LI Yi;ZHAO Hua(School of Biological Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《酿酒》2022年第4期138-143,共6页Liquor Making

摘　　要：通过冷凝回流的方法,用食用乙醇作为溶剂充分浸提牡丹,生产牡丹调味液。用比色法测定牡丹调味液中的香叶醇含量,从而确定工艺的提取与分离效果。首先进行单因素分析调味液中香叶醇的提取和分离效果的影响,再进行正交试验分析优化牡丹调味液的工艺,进而得到牡丹调味液的最佳工艺条件。最佳提取工艺为:料液比1∶20,水浴温度为55℃,乙醇浓度40%,回流时间3h;最佳分离条件为:澄清剂种类选择硅藻土,1g/L硅藻土,4℃静置46h。在上述最佳工艺条件下实验,测得牡丹调味液中香叶醇的平均含量可达1.056mg/L。本研究具有操作不复杂,成本廉价等优点,为研发新型调味液等方面提供更好的试验依据,有较大的发展前景。Through the method of condensing and refluxing,edible ethanol is used as a solvent to fully extract peony to produce peony seasoning liquid.The geraniol content in the peony seasoning liquid was determined by colorimetry to determine the extraction and separation effect of the process.Firstly,single-factor analysis of the effect of the extraction and separation of geraniol in the seasoning liquid was carried out,and then the orthogonal test was carried out to analyze and optimize the process of the peony seasoning liquid,and then the best process conditions of the peony seasoning liquid were obtained.The best extraction process is:the ratio of material to liquid is 1:20,the temperature of the water bath is 55℃,the concentration of ethanol is 40%,and the reflux time is 3h;the best separation conditions are:the type of clarifying agent is diatomaceous earth,1g/L diatomaceous earth,4 Let stand for 46h at℃.Experiments under the above-mentioned optimal technological conditions show that the average content of geraniol in the peony seasoning liquid can reach 1.056 mg/L.This research has the advantages of uncomplicated operation,low cost,etc.,provides a better experimental basis for the development of new flavoring liquids,etc.,and has greater development prospects.

关 键 词：牡丹 香叶醇 冷凝回流 调味液 

分 类 号：TS201.1[轻工技术与工程—食品科学]