不同提取工艺制备的果干复合香料化学成分与致香效果分析

Analysis of chemical composition and aroma effect of dried fruit compound spices extracted by different process

以大枣为主要原料,辅以苹果干和枸杞,分别采用水提、醇提、酶解3种提取工艺制备果干复合香料.运用GC-MS检测技术对复合香料的化学成分进行对比分析,并对复合香料进行嗅香评价和卷烟加香效果评价.结果表明:水提法制备的复合香料中共检出化学成分54种,醇提法共检出25种,酶解法共检出61种;其中酶解法产生了苯乙醇、己醛、丁香酚等新的香气物质,醇提法产生了独有的2,5-二甲基-4-羟基-3(2H)-呋喃酮.3种复合香料的嗅香香韵略有差别:水提复合香料有枣的清香,酸香明显;醇提复合香料清甜感明显;酶解复合香料枣香最为浓郁,有焦甜味.酶解复合香料可丰富烟香,改善余味,在卷烟中的加香效果最佳,醇提复合香料卷烟加香效果次之,水提复合香料卷烟加香效果最差.总体上酶解复合香料的致香效果较好,可作为一种新型复合香料应用于卷烟生产.

With jujube as the main raw material,dried apple and Chinese wolfberry as the auxiliary materials,the dry fruit compound spices were prepared by water extraction,alcohol extraction and enzymatic hydrolysis.The chemical compositions of the compound spices were compared and analyzed by GC-MS,and the odor evaluation and cigarette flavoring application of the compound spice were evaluated.The results showed that 54 kinds of chemical components were detected in the compound spice prepared by water extraction,25 kinds were detected by alcohol extraction,61 kinds were detected by enzymatic hydrolysis,new aromatic substances such as phenylethanol,hexanal and eugenol were produced by enzymatic hydrolysis,and its unique 2,5-dimethyl-4-hydroxy-3(2H)-furanone was produced by alcohol extraction.There was a little difference in the aroma of the three kinds of compound spices.The water extract compound spice had the fragrance of jujube and the sour flavor was obvious,the alcohol extract compound spices had the clear and sweet taste,the enzymatic compound spice had the most rich jujube fragrance and the burnt sweet taste.The enzymatic compound spice could enrich the aroma and improve the aftertaste of cigarette.The best flavor adding effect was obtained in cigarette,the second was alcohol extract compound spice,and the worst was water extract compound spice.In general,the aroma effect of enzymatic compound spice was better,and it could be used as a new compound spice in cigarette production.