芥末辛辣风味物质不同提取工艺的研究  

Study on Different Extraction Methods of Spicy Flavor Substance in Mustard

作　　者：杜喜玲[1] DU Xiling(Hebi College of Vocation and Technology,Hebi,He'nan 458030,China)

机构地区：[1]鹤壁职业技术学院,河南鹤壁458030

出　　处：《农产品加工》2023年第2期30-34,共5页Farm Products Processing

基　　金：2022年鹤壁职业技术学院校本科研课题阶段成果项目(2022-KJYB-003)。

摘　　要：探究芥末辛辣风味物质提取方法及工艺流程,选择芥末辛辣风味物质适合的提取方法及工艺流程。以提取率为考查指标,分别采用水蒸气蒸馏法与同时蒸馏萃取法2种方法提取芥末中的辛辣风味物质,采用单因素试验与正交试验对芥末辛辣风味物质提取工艺进行优化。结果表明,水蒸气蒸馏法提取芥末辛辣风味物质受到原料用量、缓冲溶液体积、蒸馏时间等因素影响,其提取率在0.022%~0.055%;同时蒸馏提取法提取芥末辛辣风味物质受到水解时间、水解温度、pH值、抗坏血酸浓度、蒸馏时间影响,其提取率在0.098%~0.172%。水蒸气蒸馏法与同时蒸馏萃取法对芥末辛辣风味物质的提取工艺不同,同时蒸馏萃取法的提取率明显高于水蒸气蒸馏法,芥末辛辣风味物质的提取更适合选用同时蒸馏萃取法。To explore the extraction method and process flow of spicy flavor substance in mustard and select the suitable extraction method and process flow of spicy flavor substance in mustard.The extraction rate as the index,steam distillation and simultaneous distillation and extraction were used to extract spicy flavor substances from mustard.Single factor and orthogonal test were used to optimize the extraction process of spicy flavor substances from mustard.The results showed that,the effects of steam distillation on the amount of raw materials,volume of buffer solution and distillation time were investigated,and the extraction rate was 0.022%~0.055%.At the same time,the extraction rate was 0.098%~0.172%under the influence of hydrolysis time,hydrolysis temperature,pH,ascorbic acid and distillation time.Steam distillation and simultaneous distillation and extraction had different extraction processes for spicy flavor substances of mustard,and the extraction rate of simultaneous distillation and extraction was obviously higher than that of steam distillation.Simultaneous distillation and extraction was more suitable for the extraction of spicy flavor substances of mustard.

关 键 词：芥末 辛辣风味物质 水蒸气蒸馏法 同时蒸馏萃取法 提取率 

分 类 号：TS264.3[轻工技术与工程—发酵工程]