新疆库买提杏香气提取工艺优化及成分分析

Extraction and GC-MS analysis of aroma components in Xinjiang Kumaiti apricot

采用水蒸气蒸馏和溶剂萃取相结合提取新疆轮台县库买提杏果肉香气成分,并采用气相色谱-质谱联用法(GC-MS)对杏果肉香气成分进行分析。从杏果肉中共鉴定出20种醇醛等香气成分,主要是2-己烯醇、芳樟醇、月桂烯醇、3-苯基-2-丙烯醛、5-己基-(3H)-呋喃酮、2-乙基癸醇,这些成分共同构成新疆库买提杏独特的香气。以香气成分含量为考察指标,进行正交试验,确定出最佳提取工艺条件:蒸发温度60℃,蒸发时间2.0h,冷凝水温25℃,香气成分浓缩温度35℃,在此条件下提取杏香气成分含量为23.06%。

This paper adopts steam distillation and direct extraction collaborate to extract aroma components of the Kumaiti apricot in the Luntai county of Xinjiang,and GC-MS analysis is used to study on the aroma component of the Kumaiti apricot.The result show that there are 20 kinds of chemistry constituents is identified,main-constituent is 2-hexen-1-ol,linalool,mycenol,2-propenal-3-pheny,5-hexyl-3-furan-ketone、2-diethylsilanediol.These constituents are consisited of special aroma in the Luntai county of XinJiang.According the aroma component of the kumaiti apricot to design orthogonal,the optimal extraction craft is determined as follows：the distillation temperature at 60 ℃,the distillation time at 2.0 h,the condensation water temperature at 25 ℃,the dense temperature of aroma component at 35 ℃,the content of aroma component was 23.06%.