浸提工艺对冬凌草浸提液香气组成及感官品质的影响
Effect of extracting technology on aromatic composition and organoleptic quality of rabdosia rubescens extract
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摘要: 采用热水浸提法、超声波浸提法和微波浸提法分别对冬凌草浸提,利用气-质联用仪对三种浸提方法所得浸提液的香气组成进行分析,同时对三种浸提液的感官品质进行了综合比较。结果表明,热水浸提液、超声波浸提液和微波浸提液香气成分的数量分别为40种、25种和26种,且各成分的相对百分含量有很大差异,从而导致浸提液香味由浓到淡分别为热水浸提法>微波浸提法>超声波浸提法。三种浸提方法所得浸提液的感官品质也有明显的差异,就颜色来说,由深到浅分别为热水浸提法>超声波浸提法>微波浸提法;就浸提液的稳定性来看,微波浸提法>超声波浸提法>热水浸提法,同时热水浸提法所得浸提液的苦涩味均高于另外两种方法。Abstract: Rabdosia rubescens was extracted by hot water, ultrasonic and microwave.Aromatic composition and organoleptic quality of three extract were analysed and compared by GC- MS and organoleptic evaluation respectively.Results showed:the amount of aromatic components of extract obtained by hot water, ultrasonic and microwave was 40, 25 and 26 respectively.And the colour of three extract was deep brown, brown and amber respectively.The fragrance of extract obtained by hot water was richest, the stability of extract obtained by microwave was best.And the bitterness and astringent of extract obtained by hot water were stronger than two other technology.
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