青芒果调味液的工艺优化研究及香气成分分析  

Study on Process Optimization of Flavoring Liquid of Green Mango and Analysis of Aroma Components

作　　者：马烁 刘瑾 赵华 MA Shuo;LIU Jin;ZHAO Hua(Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center,Tianjin Key Laboratory of Industrial Microorganisms,Key Laboratory of Industrial Fermentation Microorganisms,Ministry of Education,School of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院工业发酵微生物教育部重点实验室天津市工业微生物重点实验室天津市微生物代谢与发酵过程控制技术工程中心,天津300457

出　　处：《中国调味品》2023年第5期170-174,共5页China Condiment

基　　金：宁夏回族自治区重点研发项目(2020BDE43008-02)。

摘　　要：以青芒果为原材料,采用冷凝回流方法得到粗样品芒果调味液。以调味液的香气成分5-羟甲基糠醛(5-HMF)的浓度作为提取工艺的评判标准,然后在粗样品中加入硅藻土澄清剂进行澄清脱色处理。通过单因素实验和正交实验确定了芒果香气调味液的最佳工艺条件为料液比1∶10、乙醇浓度60%、水浴温度65℃、回流时间4 h。然后采用GC-MS对其香气成分进行分析,鉴定出12种挥发性香气成分,最主要的香气成分有5-HMF、1,1-二乙氧基乙烷、糠醛和5-甲基呋喃醛等。该实验对新型调味液的研发具有重要意义。Using green mango as the raw material,the crude sample of mango flavoring liquid is obtained by condensation reflux method.The concentration of the aroma component 5-hydroxymethyl furfural(5-HMF)of flavoring liquid is used as the evaluation standard of extraction technology,and then diatomite clarifier is added into the crude sample for clarification and decoloration.Through single factor experiment and orthogonal experiment,the optimum technological conditions of mango aroma flavoring liquid are determined as follows:the ratio of solid to liquid is 1∶10,the concentration of ethanol is 60%,the temperature of water bath is 65℃,and the refluxing time is 4 h.And then the aroma components are analyzed by GC-MS,and 12 volatile aroma components are identified.The main aroma components are 5-HMF,1,1-diethoxyethane,furfural and 5-methyl furfural.This experiment is of great significance to the research and development of new flavoring liquid.

关 键 词：青芒果 调味液 香气 工艺优化 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]