橄榄果肉氨基酸、香气成分测定及其总黄酮的微波提取工艺研究

Determination of amino acids and aroma components in olive flesh and study on microwave extraction of total flavonoids

以橄榄果肉为原料,采用GB/T5009.124—2016方法测定17种游离氨基酸,用气相色谱-质谱联用法测其香气成分,并采用单因素及响应面法优化微波辅助提取橄榄果肉总黄酮工艺。结果表明:橄榄果肉含12种氨基酸,其总量为0.496g/100g;香气成分共鉴定出36种,主要是烯类、酯类、醇类、酚类、酮类、苯类及萘类化合物,而烯类化合物是最主要香气成分,有24种,相对含量占94.36%,其中属石竹烯含量最高(37.68%),具有似丁香的木香味;在固定条件(微波功率500W,提取温度60℃,提取2次)下,最佳总黄酮提取工艺参数为:液料比25mL/g,提取时间21min,乙醇体积分数为48%,此时总黄酮提取率为3.23%,与模型预测值3.27%接近,模型有效。

Seventeen kinds of free amino acids were determined by GB/T 5009.124-2016,and the aroma components were analyzed by Capillary GC-MS method,and the extraction conditions of microwave-assisted ethanol were optimized by single factor and response surface method,which were all from the fruit of Canarium album Raeusc.. The results showed that the total amount of amino acids in Canarium album Raeusc. fruits was 0.496 g/100 g,which included 12 amino acids;36 aroma components were identified,including terpenes,esters,alcohols,phenols,ketones,benzenes and naphthalenes. Terpenes were the most important aroma components,including 24 components,and the relative content was 94.36%,in which,caryopsyllene content was the highest,accounted for 37.68%,with sweet woody spice like clove dry;Under the conditions of 500 W microwave power,60℃ extraction temperature and two fixed extraction times,the optimal microwave extraction conditions were as follows :Liquid-solid ratio of 25 m L/g,extraction time of 21 min and volume fraction of ethanol of 48%. The extraction times were 2 times,and the total flavonoids extraction rate reached 3.23%,which was close to the model predictive yield of 3.27%.