摘要
对不同微波条件下预处理的菊苣根提取,并对其提取物进行挥发性成分分析,为充分开发利用菊苣根作为食品添加剂提供新思路。在45, 60 kW微波条件下预处理菊苣根,采用70%乙醇提取、浓缩后制得菊苣根提取物,利用气相色谱-质谱联用技术(GC/MS)对挥发性成分进行分析。微波预处理较未进行微波处理新检出了2-甲基四氢呋喃-3-酮、2-乙酰基呋喃、2, 6-二甲基吡嗪、5-甲基呋喃醛等香气成分。特别是在60 kW微波处理下,新检出的香气成分占总挥发性成分的17.98%;菊苣根提取物的主要香气成分2-乙酰基吡咯、糠醛、棕榈酸乙酯、亚油酸乙酯相对含量较未处理明显增加,占总挥发性成分的27.06%,而未处理仅占5.99%。经微波处理后的菊苣根提取物香味物质成分及主要香味物质的相对含量均明显增加,显示了微波预处理下的菊苣根在食品添加剂领域具有一定的利用价值。
The pretreatment of Cichorium intybus roots （C. intybus roots） under different microwave power conditions was extracted, and the volatile components of its extracts were analyzed, which can provides a new idea for the full exploitation and utilization of C. intybus roots as a food additive. The C. intybus roots were pretreated with 45, 60 kW microwave conditions respectively, and its extracts were obtained by refluxing with 70% ethanol and concentrating. The volatile components were analyzed by gas chromatography-mass spectrometry （GC/MS）. The results showed that aroma components such as 2-methyltetrahydrofuran-3-one, 2-acetyl furan, 2, 6-dimethylpyrazine and 5-Methylfuran aldehyde were found. Especially in the conditions of 60 kW microwave pretreatment, the newly detected aroma components accounted for 17.98% of the total volatile components; The relative content of 2-acetyl pyrrole, furfural, ethyl palmitate and ethyl linoleate, the main aroma components of C. ingybus roots extract, significantly increased compared with the untreated, accounting for 27.06% of the total volatile components, while the untreated accounted for only 5.99%. After microwave pretreatment, aroma constituents and the relative content of main flavoring substances of C. intybus roots extract were significantly increased, which shows the microwave vretreatment for C. intvbus roots in the field of food additives has a certain value.
作者
蒋卓芳
刘劲芸
徐世涛
罗晓鸽
戴光
吴恒
JIANG Zhuofang, LIU Jinyun, XU Shitao, LUO Xiaoge, DAI Guang, WU Heng(Yunnan Tabacco Industrial Hi-Tech Material Co., Ltd. Kunming 65010)
出处
《食品工业》
CAS
北大核心
2018年第10期213-216,共4页
The Food Industry
基金
云南省科技厅项目(2014BB013)
