不同制备方法对粉末香精香气成分影响研究

Research on the effect of different preparation methods on volatile components of powder flavor aroma

为了探索不同制备方法对粉末香精香气成分的影响,本文以吸附法、喷雾干燥法、流化床干燥法和真空干燥法制备香草粉末香精,采用GC-MS分析不同制备方法对香草粉末香精香气成分的影响。四种方法制备的香草粉末香精理化指标显示:吸附法的水分含量最高,达5.68%,真空干燥法的最小,为3.12%;流化床法的粒度最大,为600-1500μm,并显示较好的流动性和速溶性,喷雾干燥法的最小,为100-200μm;GC-MS图谱显示:在香基比例相同的情况下,吸附法制备的香草粉末香精总体挥发性成分含量最高,其它三种方法制备的香草粉末香精挥发性成分存在差异,但差别较小,由于流化床法和真空干燥法工艺中,物料受热时间较长,丁酸丙酯、乙位莰烯和己酸在两种方法制备的粉末香精中损失较大。

Vanilla powder flavors were prepared by four different methods ： absorbing, spray - drying, fluidized bed dring and vacuum drying methods. Volatile components were analyzed by GC - MS. Physical specifications of powder flavors prepared by four different methods showed that the absorbing powder had the maximum moisture of 5.68% , vacuum drying powder had the least moisture of 3.12%. Fluidized bed had the maximum particle size between 600μm to 1500mm, good mobility and water solubility; spray drying powder had minimum particle size between 100 to 200~m. With the same content of vanilla key, vanilla powder flavor prepared by absorbed method contained highest content of volatile compound. There was no significant difference in volatile compound among the flavors prepared by other three drying methods. But propyl butyrate, camphene and caproic acid had a great loss in the process of fluidized bed spray and vacuum drying because of longer heating time.