摘要
旋转椎体柱技术可在真空状态下通过蒸汽来提取液体或浆料中的挥发性成分,充分维持原材料的自然特性,已在多个领域得到了广泛运用。本文利用水蒸汽蒸馏法和旋转锥体柱技术提取咖啡中的挥发性香气成分,借助GC-MS对两种提取方法获得的香气成分进行对比分析。结果表明旋转锥蒸馏柱提取获得的挥发性香气成分得率高,约是水蒸汽蒸馏法的9.6倍,感官体验上更加真实。在种类和含量上,旋转锥体柱提取和水蒸汽蒸馏所得挥发性成分分别鉴定出52种和24种,旋转锥体柱得到的挥发性成分含有更多的吡嗪、吡咯、吡啶和酯类影响咖啡风味的关键物质。
Spinning cone column technology can extract volatile aroma components from liquid or slurry by steam under vacuum state,and fully maintain the natural characteristics of raw materials.It also has been widely used in many fields.In this paper,steam distillation and rotating cone column technology were used to extract the volatile aroma components in coffee.GC-MS was used to analyze the aroma components obtained by the two extraction methods.The results showed that the yield of volatile aroma components extracted by spinning cone column was 9.6 times higher than that of steam distillation method,and the sensory experience was more real.In terms of species and content,52 and 24 volatile components were identified by spinning cone column extraction and steam distillation,respectively.The volatile components obtained by spinning cone column contained more pyrazine,pyrrole,pyridine and esters,which are the key substances affecting the flavor of coffee.
作者
崔帅
武晓丹
叶田
CUI Shuai;WU Xiao-dan;YE Tian(Hong sheng Beverage Group Co.,Ltd,HangZhou 310012,China)
出处
《饮料工业》
2021年第1期23-28,共6页
Beverage Industry
