香荚兰豆酊热提工艺、原料产地研究及成分分析

Study on Heat Extraction Process and the Origin Place of Vanilla Bean Tincture and Analysis of Their Components

以马达加斯加香荚兰豆为原料,考察不同提取条件对香荚兰豆酊剂(规格1∶10,料液体积比)感官指标及香兰素含量的影响。试验结果表明,1∶10规格香荚兰豆酊剂的最优提取条件为:提取溶剂为65%(质量分数)酒精,提取温度70℃,分3次提取再合并,各次提取时间及料液体积比分别为3 h与1∶5、1.5 h与1∶3、1.5 h和1∶2,总提取时间为6 h,总料液体积比为1∶10。在此条件下通过对比香气、口感及香兰素含量得出,热提酊剂可以代替冷浸酊剂;通过对马达加斯加、印尼与中国海南香荚兰豆的热提酊剂进行比较,发现马达加斯加香荚兰豆酊口感饱满、醇香奶香浓郁,香兰素含量最高,印尼香荚兰豆酊有独特的木质味、豆香感和怡人的果酸香,中国海南香荚兰豆香兰素含量较其他两地低,且酊剂的香气较单一,口感单薄。GCMS分析结果表明,香荚兰豆酊的主要成分有香兰素、对羟基苯甲醛等。

With Madagascar vanilla beans as raw materials,the influences of different extraction conditions on the sensory indicators and the vanillin content of vanilla bean tincture were investigated. The results showed that the optimal extraction conditions for vanilla bean tincture were as follows： the solvent was 65%（ mass fraction） ethanol,the temperature was 70 ℃,extracted three times,first for3 h with ratio of solid to liquid（ volume ratio） 1 /5,second for 1. 5 h with ratio of solid to liquid（ volume ratio） 1 /3,and third for 1.5 h with ratio of solid to liquid（ volume） 1 /2. Under this condition,by comparing the aroma,the taste and the content of vanillin of products obtained with different methods,it was found that the hot tincture could replace cold tincture. After comparing products from different places of origin,we found that Madagascar vanilla bean tincture had a mellow taste and rich aromas,its vanillin content was the highest,Indonesia vanilla bean tincture had a unique sense of woody smell and beans fragrance. The content of vanillin in Hainan vanilla bean tincture was lower than the other two,and it had a thin taste. GC-MS analysis showed that the main components of vanilla bean tincture were vanillin,4-hydroxy-benzaldehyde,etc.