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Extraction method and application of bonded aroma substance in mango peel

A technology of aroma substances and extraction methods, which is applied in the field of extraction of bonded aroma substances in mango peel, can solve the problems of lightening aroma, harmfulness to human body, loss of mango juice aroma, etc. The effect of increasing content

Pending Publication Date: 2021-06-08
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the process of mango juice preparation, people often pursue color, aroma and taste, but in the process of processing, the aroma of mango juice is often lost due to unscientific methods. , the existing flavor of mango juice is often added by adding synthetic flavors, etc., which will not only affect the natural flavor of mango juice itself, but long-term consumption of food processed with synthetic flavors is harmful to the human body

Method used

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  • Extraction method and application of bonded aroma substance in mango peel

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Effect test

Embodiment 1

[0035] This embodiment provides a method for extracting bonded aroma substances in mango peel, the method comprising the following steps:

[0036] (1) Prepare mango peel juice: take mango peel and carry out crushing process to obtain mango peel pulp, mango peel pulp is centrifuged to get supernatant, and mango peel juice is obtained for subsequent use;

[0037] (2) Elution: Adsorb the mango peel juice on Amberlite XAD-2 resin, elute the bonded aroma substances in the mango juice with 2.5BV of anhydrous methanol under pressurized state, and elute it under 0.1Mpa Anhydrous methanol was removed by rotary evaporation, and the obtained eluate was concentrated; the above concentration was concentrated under reduced pressure at a temperature of 45°C;

[0038] (3) Drying: Freeze-dry the concentrated eluate obtained in step (2) in a freeze dryer to obtain the bonded aroma substances in the mango peel; wherein, the freeze-drying conditions are: temperature is -38 ° C, pressure is 16 Pa ...

Embodiment 2

[0040] This embodiment provides a method for extracting bonded aroma substances in mango peel, the method comprising the following steps:

[0041] (1) Prepare mango peel juice: take mango peel and carry out crushing process to obtain mango peel pulp, mango peel pulp is centrifuged to get supernatant, and mango peel juice is obtained for subsequent use;

[0042](2) Elution: Adsorb the mango peel juice on the Amberlite XAD-2 resin, elute the bonded aroma substances in the mango juice with 2.5BV of anhydrous methanol under pressure, and elute it under 0.2Mpa Anhydrous methanol was removed by rotary evaporation, and the obtained eluate was concentrated; the above concentration was concentrated under reduced pressure at a temperature of 55°C;

[0043] (3) Drying: Freeze-dry the concentrated eluent obtained in step (2) in a freeze dryer to obtain the bonded aroma substances in the mango peel; wherein, the freeze-drying conditions are: temperature is -43°C, pressure is 30pa .

Embodiment 3

[0045] This embodiment provides a method for preparing mango juice. The flavoring agent used in the method is the mango peel bonded aroma substance described in Example 1, which specifically includes the following steps:

[0046] 1) Mango raw juice preparation: peel and remove the core of the mango and squeeze the pulp into juice, then place the obtained juice at a temperature of 25°C for 5 hours to obtain the mango raw juice for later use;

[0047] 2) The first enzymolysis: Add 0.5 parts by weight of bonded aroma substances to 55 parts by weight of mango juice to obtain aroma-enhancing mango juice, then add pectinase to the aroma-enhancing mango juice for enzymolysis to obtain One enzymatic hydrolysis of fruit juice; as mentioned above, the amount of pectinase added is 0.01% of the mass of mango juice for flavoring; pectinase enzymolysis is carried out at 28°C for 40 minutes;

[0048] 4) Second enzymatic hydrolysis: Add β-glucosidase to the first enzymatic hydrolysis fruit ju...

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Abstract

The invention relates to the technical field of extraction and release of flavoring agents, and particularly relates to an extraction method and application of a bonded aroma substance in mango peel. The extraction method of the bonded aroma substance in the mango peel comprises the following steps of: (1) preparing mango peel juice; (2) eluting; and (3) drying and the like. The bonded aroma substance in the mango peel extracted by the method is suitable for preparing the mango juice, and is specifically added into the mango juice as a flavoring agent; and through interference of a preparation process, the original aroma of mango is released again, so that the original aroma of the mango is fully reflected, and other essence is not required to be added.

Description

【Technical field】 [0001] The invention relates to the technical field of extraction and release of flavoring agents, in particular to a method for extracting bonded aroma substances in mango peel and its application. 【Background technique】 [0002] Aroma is an important substance that constitutes the unique flavor of fruits and vegetables, and is also an important factor affecting the quality of fruits and vegetables. In addition to the free aroma substances in fruits and vegetables, there are also potential bonded aroma substances. Compared with the free aroma substances, the bonded aroma substances release a large number of aroma substances after the hydrolysis of glycosidic bonds, making the aroma of the fruit more intense. The release of such substances can not only improve the flavor quality of fruits and vegetables, but also have anti-oxidative physiological activity, and the bonded aroma substances are more stable than the free aroma substances, which can be preserved...

Claims

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Application Information

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IPC IPC(8): A23L2/52A23L2/02A23L29/00C11B9/02
CPCA23L2/52A23L2/02A23L29/06C11B9/025
Inventor 刘国明何雪梅唐雅园叶冬青李丽李杰民易萍零东宁卫萍李昌宝孙健
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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