摘要
目的:明确分子蒸馏精制对葡萄柚精油理化性质及赋香性能的影响。方法:以分子蒸馏技术对葡萄柚精油进行脱萜精制,以常规分析结合气-质联用测定精油的理化性质,以人工嗅觉结合电子嗅觉分析其赋香性能。结果:分子蒸馏能够将葡萄柚精油中的萜烯类物质部分分离出来,所得浓缩精油呈棕红色,质地粘稠,气味浓郁、醇厚,相对密度与折光率高于原油。馏出物中萜烯类物质含量达98%,在浓缩精油中萜烯类物质含量则从95.82%下降到69.69%,而含氧化合物的含量从3.41%上升至29.31%,浓缩倍数为8.6。原油与浓缩精油均能有效改善葡萄柚果汁的风味。原油组样品的香型为清香型,随着添加量的增大,冲鼻感增强,且果汁色泽向黄色调变化。浓缩精油组样品的香气醇厚、甜润、柔和,能够以较少的添加量达到理想的赋香效果。结论:分子蒸馏对葡萄柚精油具有良好的脱萜效果,所得浓缩精油中氧化合物含量增加8.6倍,赋香性能大大增强,可明显改善葡萄柚果汁的香型。
Objective：To confirm effects of refining and concentration through molecular distillation on the physical and chemical characteristics and aroma-giving capability of grapefruit essential oil. Methods： Grapefruit essential oil was refined and concentrated by molecular distillation technology, physical characteristics and chemical composition of raw oil and concentrated oil obtained were measured through regular analysis and GC-MS, their aroma type and aroma-giving capability were determined by human nose and electric nose system together. Results： Grapefruit essential oil was separated to distilled fraction and residual concentrated oil fraction, part of those terpene compounds were distilled out. The color of obtained concentrated oil was dark brown, which was much deeper than the yellow one of raw oil, its texture was thicker, relative density and refractive index were also higher than those of raw oil. Content of terpene substance in distillation fraction reached to 98% and decreased from 95.82% to 69.69% in concentrated oil. However, content of total oxygen compounds increased from 3.41% to 29.31%, and concentration folds reached to 8.6. Both raw oil and concentrated oil could improve the flavor of grapefruit juice obviously. The odor type of samples adding concentrated oil was light fragrance, and the sharp odor of limonene increased with the increase of additive amount. While the flavor of samples adding concentrated oil was sweet, soft, and full-bodied, a better flavor could be obtained under a lower additive amount. On the other hand, addition of raw oil would make juice color change to yellow hue while concentrated oil would not. Conclusion： Molecular distillation could separate part of terpenes out, content of oxygen compounds in concentrated oil increased in 8.6 folds, the physical characteristics and chemical composition changed a lot and aroma-giving capability improved obviously.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第3期208-213,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家现代柑橘产业技术体系岗位科学家项目
浙江省面上科研项目(2009C32106)
关键词
葡萄柚精油
分子蒸馏
精制浓缩
理化性质
赋香性能
grapefruit essential oil
molecular distillation
refining and concentration
physical and chemical properties
aroma-giving capability
