[1]吴娟弟,牛见明,张波,等.国产辽东栎和蒙古栎挥发性物质提取工艺优化及其香气轮廓分析[J].江苏农业学报,2020,(06):1559-1568.[doi:doi:10.3969/j.issn.1000-4440.2020.06.028]
　WU Juan-di,NIU Jian-ming,ZHANG Bo,et al.Extraction process optimization of volatile components and aroma profile analysis in Quercus liaotungensis Koidz and Q. mongolica Fisch[J].,2020,(06):1559-1568.[doi:doi:10.3969/j.issn.1000-4440.2020.06.028]
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国产辽东栎和蒙古栎挥发性物质提取工艺优化及其香气轮廓分析()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年06期
页码:
1559-1568
栏目:
加工贮藏·质量安全
出版日期:
2020-12-31

文章信息/Info

Title:
Extraction process optimization of volatile components and aroma profile analysis in Quercus liaotungensis Koidz and Q. mongolica Fisch
作者:
吴娟弟; 牛见明; 张波; 杨博; 张瑜; 王莹捷; 韩舜愈
(甘肃农业大学食品科学与工程学院，甘肃省葡萄与葡萄酒工程学重点实验室，甘肃省葡萄与葡萄酒产业技术研发中心，甘肃兰州730070)
Author(s):
WU Juan-di; NIU Jian-ming; ZHANG Bo; YANG Bo; ZHANG Yu; WANG Ying-jie; HAN Shun-yu
(Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry, Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
关键词:
国产橡木; 挥发性物质; 提取工艺优化; 响应面法; 香气轮廓模拟
Keywords:
domestic oak; volatile components; optimization of extraction process; response surface method; aroma profile simulation
分类号:
TS262.6
DOI:
doi:10.3969/j.issn.1000-4440.2020.06.028
文献标志码:
A
摘要:
对国产辽东栎和蒙古栎中挥发性成分的水浴加热浸提工艺进行了单因素试验和响应面优化试验。结果表明：影响其挥发性物质提取效率的主次因素分别为提取温度(60 ℃)＞酒精体积分数(50%)＞提取时间(12 h)＞提取次数(2次)。利用此优化条件，以法国产橡木为对照，对国产辽东栎和蒙古栎进行挥发性化合物分析，在法国产橡木、国产辽东栎和国产蒙古栎中分别鉴定出79、88和77种挥发性物质组分。对上述橡木进行香气轮廓模拟分析，结果显示国产辽东栎和蒙古栎与法国产橡木的气味特点较为相似，均表现出浓郁的糠醛、烤面包气味和橡木香，但是国产辽东栎在烟熏味和香草香方面更为突出。
Abstract:
To optimize the extraction process of volatile components in Quercus liaotungensis Koidz and Q. mongolica Fisch, the single factor and response surface experiments were used to determine the optimal water bath heating extraction process of the volatile matter. The results showed that the primary and secondary factors affecting the extraction efficiency of aroma compounds in oak followed the order of extraction temperature (60 ℃)> ethanol volume fraction (50%)> extraction time (12 h)> extraction times (two times). Under the optimized process conditions, the number of volatile matter in Q. liaotungensis Koidz, Q. mongolica Fisch and Q.acutissima Caruth was 88, 77 and 79. Meanwhile, the results showed that the aroma profiles of the three kinds of oak were similar, and they all had strong furfural, toast and oak aroma. But Q. liaotungensis was more prominent in smoke and vanilla characteristics.

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备注/Memo

备注/Memo:
收稿日期：2020-10-02基金项目：甘肃省商务厅葡萄酒产业发展项目(2018-06)；甘肃农业大学伏羲人才“青年英才培养计划”项目(Ganfx-02Y06)作者简介：吴娟弟(1996-)，女，甘肃会宁人，硕士研究生，主要从事葡萄酒风味化学研究。(Tel)15193142893；(E-mail)wjd256020@163.com。牛见明为共同第一作者。通讯作者：张波，(Tel)13919375109；(E-mail)zhangbo@gsau.edu.cn
更新日期/Last Update: 2021-01-15