番石榴果芳香浸膏的提取及成分分析

Extract and analysis Aroma Extract of Guava Fruit

采用乙醇作溶媒对番石榴果进行芳香浸膏的提取,通过小试及正交设计得出最佳工艺为物料比1:5、温度40℃、提取3 h,此时乙醇质量分数为80%,浸膏得率可达22.6%.并采用GC-MS联用技术对提取所得芳香浸膏进行成分分析,可能的成分及质量分数为:5-羟甲基糠醛(71.47%)、2,3-2H-3,5-二羟基-6-甲基-4H-吡喃酮(6.44%)、糠醛(4.69%)、乙酸(2.54%)、庚酸(1.70%)等.

Using ethanol as solvent to extract the aromatic extract from guava fruit,we got the best technology by small scales and orthogonal design： the material ratio was 1：5,the temperature was 40 ℃,extraction time was 3 hours,80 % ethanol,extract yield was 22.6%.The authors analyzed the composition of the extract by GC-MS spectrometry technique,and obtained the main components which were：5-hydroxymethyl furfural（71.47%） and 2,3-dihydro-3,5-di hydroxy-6-methyl-4H-Pyran-4-one（6.44%）,furfural（4.69%）,acetic acid（2.54%）,Heptanoic acid（1.70%）,etc.