Concentration method for apple-flavor cocktail fragrance ingredient

A technology of aroma components and cocktails, applied in the field of food science, can solve the problems of difficult analysis of trace components, easy loss of aroma substances, high experimental components, etc., and achieve the effects of reduced loss, low cost and simple operation

Inactive Publication Date: 2016-01-13
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above problems in the prior art, the present invention provides a method for concentrating the aroma components of an apple-flavored cocktail. The method for concentrating the aroma components of an apple-flavored cocktail solv

Method used

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  • Concentration method for apple-flavor cocktail fragrance ingredient
  • Concentration method for apple-flavor cocktail fragrance ingredient
  • Concentration method for apple-flavor cocktail fragrance ingredient

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Composite solvent extraction: Take 100 mL of commercially available apple-flavored cocktail in a sample bottle, add analytically pure sodium chloride until it is in the state of a saturated salt solution, and obtain the liquid to be extracted. Add dichloromethane, diethyl ether and pentane mixed solution to the prepared liquid to be extracted, extract continuously for 3 times, centrifuge the organic phase at 3500r / min for 15 minutes, take the upper organic phase, and add the organic phase to the organic phase. Sodium sulfate water removes moisture, and the organic phase that removes moisture is filtered with a membrane filter;

[0017] 2) Thorn-type fractional distillation and concentration: a step of thorn-type fractional distillation and concentration. In the step of thorn-type fractional distillation and concentration, the mixed solution obtained after step (2) membrane filtration is packed into a distillation bottle and placed in a 40°C The thorn-type fractionati...

Embodiment 2

[0029] 1) Composite solvent extraction: Take 100 mL of commercially available apple-flavored cocktail in a sample bottle, add analytically pure sodium chloride until it is in the state of a saturated salt solution, and obtain the liquid to be extracted. Add dichloromethane, diethyl ether and pentane mixed solution to the prepared liquid to be extracted, extract continuously twice, centrifuge the organic phase at 3000r / min for 10 minutes, take the upper organic phase, and add the organic phase to the organic phase. Sodium sulfate water removes moisture, and the organic phase that removes moisture is filtered with a membrane filter;

[0030] 2) Thorn-type fractional distillation and concentration: a step of thorn-type fractional distillation and concentration. In the step of thorn-type fractional distillation and concentration, the mixed solution obtained after step (1) membrane filtration is filled into a distillation bottle, and placed in a 45° C. The thorn-type fractionation ...

Embodiment 3

[0040] 1) Composite solvent extraction: Take 100 mL of commercially available apple-flavored cocktail in a sample bottle, add analytically pure sodium chloride until it is in the state of a saturated salt solution, and obtain the liquid to be extracted. Add dichloromethane, diethyl ether and pentane mixture to the prepared liquid to be extracted, and extract continuously for 4 times, centrifuge the organic phase at 4000r / min for 20 minutes, take the upper organic phase, and add the organic phase to the organic phase. Sodium sulfate water removes moisture, and the organic phase that removes moisture is filtered with a membrane filter;

[0041]2) Thorn-type fractional distillation and concentration: a step of thorn-type fractional distillation and concentration. In the step of thorn-type fractional distillation and concentration, the mixed solution obtained after step (1) membrane filtration is packed into a distillation bottle and placed in a 50°C The thorn-type fractionation a...

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Abstract

A concentration method for an apple-flavor cocktail fragrance ingredient comprises weighing apple-flavor cocktail and putting in a container, adding sodium chloride to enable the solution to be at a saturated salt solution state, so as to obtain a to-be extracted solution; adding a mixed solution of dichloromethane, ether and pentane into the prepared to-be extracted solution, performing continuous extraction, getting the upper layer organic phase, removing water in the organic phase, and then filtering by a filter membrane; adding a mixed solution, which is obtained after filter-film filtering is performed, into a vigreux fractionation apparatus, putting into a 40-50 DEG C constant-temperature water bath pot for vigreus fractionation concentration, getting a mixed solution subjected to vigreus fractionation concentration, and then concentrating by using a nitrogen blowing instrument, so as to obtain the concentrated apple-flavor cocktail fragrance ingredient. The method is simple and convenient in operation, time-saving, labor-saving and low in cost, gives play to enriching and concentrating effects on trace compositions, is beneficial for qualitative quantitative analysis on infinitesimal substances, and also helps to effectively reduce loss of volatile compositions and improve recovery rate of the fragrance substance.

Description

technical field [0001] The invention belongs to the field of food science, in particular to an apple-flavored cocktail aroma, in particular to a method for concentrating the aroma components of an apple-flavored cocktail. Background technique [0002] Aroma is one of the factors that affect the quality of a cocktail. Through the analysis of aroma components of apple-flavored cocktails, the identification of characteristic aroma components is of great significance for improving the quality of cocktails. [0003] At present, the concentration methods of the aroma components of relevant cocktails mainly include: nitrogen blowing method, rotary evaporation method, vacuum centrifugal concentration method and K-D concentration method etc. However, these methods have their own advantages and disadvantages. Due to the use of more organic solvents during tea extraction, such as nitrogen blowing and rotary evaporation, the highly volatile aroma substances are easily lost, and trace c...

Claims

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Application Information

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IPC IPC(8): G01N1/40G01N30/06
Inventor 肖作兵牛云蔚吴曲阳朱建才
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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