不同提取工艺所得丹桂提取液的香气评价和成分分析  

Aroma evaluation and composition analysis of Osmanthus fragrans extracts with different extraction methods

作　　者：林好 万飞燕 陈圻宇 陈梓豪 龙智鹏 LIN Hao;WAN Feiyan;CHEN Qiyu;CHEN Zihao;LONG Zhipeng(Boton Flavors&Fragrances Co.,Ltd.,Dongguan 523000)

机构地区：[1]波顿香料股份有限公司,东莞523000

出　　处：《中国食品添加剂》2024年第7期161-169,共9页China Food Additives

摘　　要：以丹桂为原料,分别采用回流提取法、超声波提取工艺和微生物发酵法获取丹桂的主要香气物质,进一步通过感官评价和借助气相色谱-质谱联用仪对不同提取工艺所得丹桂提取物的成分进行评价和分析。结果显示:将丹桂粉碎过筛后的提取工艺条件为:料液比1∶25,pH为5.0,作用温度30℃,反应时间为4天,选择酵母菌进行微生物发酵可以获取更饱满的风味,其香气成分也更丰富,包含高级醇、脂肪酸、醛类和酯类等物质成分。整体提取效果突出,香气物质涵盖整个出峰过程,具有明显的丹桂特征香,花香气息饱满并伴有清甜感。这是植物原料微生物发酵法的一种探索,可为丹桂在食用领域的进一步开发和应用提供参考,具备一定的市场开发价值。Osmanthus fragrans was used as the raw material,the main aroma substances of Osmanthus fragrans were extracted by reflux extraction,ultrasonic extraction,and microbial fermentation methods respectively,and the components of the Osmanthus fragrans extracts obtained by different extraction processes were evaluated and analyzed through sensory evaluation and gas chromatography-mass spectrometry.The results showed that after crushing and sieving,the optimal extraction process conditions of the Osmanthus fragrans were as follows:material to liquid ratio 1∶25,pH 5.0,operating temperature of 30℃,and reaction time of 4 days.Utilizing yeast for microbial fermentation could yield a fuller flavor with richer aroma components,including higher alcohols,fatty acids,aldehydes,esters,and other substances.The overall extraction effect was outstanding,covering the entire peak process of aroma substances,exhibiting a distinct Osmanthus fragrans characteristic aroma,with a robust floral scent and a hint of sweetness.The study represented an exploration of a plant based microbial fermentation,it can provide a reference for the further development and application of Osmanthus fragrans in food industry,demonstrating certain market development value.

关 键 词：丹桂 发酵 气质联用仪 风味 应用 分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]