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花椒风味物质的高效提取工艺优化

时间:2018-03-20 16:21来源:毕业论文
用水蒸汽蒸馏法和有机溶剂提取法等对花椒进行提取,并通过GC/MS对提取物进行了分离和鉴定。采用以上方法提取花椒风味物质的过程中,先是对样品进行粉碎并烘干

摘要:本课题在较为全面的概括了花椒属植物的化学成分、资源分布以及国内外研究情况的基础上,对花椒所含风味物质作了实验研究,并对传统的花椒油加工工艺进行了优化设计。探究过程中尝试改良工艺、优化设计,通过对花椒风味物质的研究了解花椒的主要风味物质,为制定花椒油标准提供了参考依据。在这些基础上,通过花椒油生产工艺优化设计,找到影响花椒风味物质提取效率的关键因素,提高了花椒油的生产效率和花椒资源的利用率,同时也提高了花椒油产品品质。
在对花椒风味成分的研究中,采用水蒸汽蒸馏法和有机溶剂提取法等对花椒进行提取,并通过GC/MS对提取物进行了分离和鉴定。采用以上方法提取花椒风味物质的过程中,先是对样品进行粉碎并烘干,分别用单因素实验对提取条件进行选择,依次比较提取溶剂、样品粒径、料液比、提取时间、预浸泡时间对花椒油提取效率的影响。
确定有机溶剂提取法在无水乙醇、乙醚和丙酮三种有机溶剂中,丙酮是其中最好的提取溶剂。在水蒸气蒸馏法的实验过程中得出,这些关键因素的最佳工艺条件为:料液比(花椒粉:水)为1:30,预浸泡时间为72小时,粒径大小为20目,并且在冷冻后再解冻花椒油提取效率为最佳。最后进行GC/MS实验的分析结果表明:花椒中的风味物质主要有:β-月桂烯、柠檬烯、β-罗勒烯、芳樟醇、乙酸芳樟酯、大根香叶烯D等,而麻味物质主要是花椒酰胺类物质。19853
毕业论文关键字:花椒油;水蒸气蒸馏; GC-MS
Optimization of efficient extraction process of Chinese prickly ash 源¥自%六:维;论-文'网=www.lwfree.cn
Abstract:The study summarized the chemical composition of Chinese prickly ash, introduced the distribution of resource and domestic and overseas study level to the plant. On this condition, studied the flavor composition Chinese prickly ash and optimized the processing technology of the traditional Chinese prickly ash Oil. Explore the process of attempting to improve processes, optimize the design, through the study of Chinese prickly ash flavor to understand the main flavor Chinese prickly ash, Chinese prickly ash oil for the development of standards to provide a little reference. On these bases, production process optimization design by Chinese prickly ash oil, to find the key factors affecting the Chinese prickly ash flavor extraction efficiency, improve production efficiency and resource utilization Chinese prickly ash oil, Chinese prickly ash oil while also improving the quality of products.
In a study of Chinese prickly ash flavor ingredients, using steam distillation and organic solvent extraction method for extraction of Chinese prickly ash, and by GC /MS of extracts were isolated and identified. Using the above method to extract Chinese prickly ash flavor in the process, first the samples were crushed and dried, respectively, with the single factor experiment extraction conditions are selected sequentially comparing extraction solvent, sample particle size, solid-liquid ratio, extraction time, pre-soaking time impact on the Chinese prickly ash oil extraction efficiency.
The organic solvent extraction method to determine ethanol, acetone, ether and three organic solvents, acetone is one of the best extraction solvent. During the experiment, obtained by steam distillation of the optimum conditions for these key factors: solid-liquid ratio (Chinese prickly ash powder: water) 1:30, pre-soak time of 72 hours, the particle size of 20 mesh, and thawing Chinese prickly ash oil extraction efficiency is the best in the freezer before. Finally, the results of the analysis GC / MS experiments showed that: Chinese prickly ash flavor substances are mainly: β-myrcene, limonene, β-ocimene, linalool, linalyl acetate, germacrene D, etc., and hemp taste substance is mainly Chinese prickly ash amides substances. 花椒风味物质的高效提取工艺优化:http://www.lwfree.cn/shiping/20180320/11395.html
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