Method for promoting release of bonded aromatic substances in fruit juice

A technology of aroma substances and bonding state, applied in the field of plant food flavor, to achieve uniform and stable effect, increase variety, and overcome the effects of metallic taste and peculiar smell

Active Publication Date: 2020-07-10
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far there are few reports on ultrasonic release of bonded aroma substances at home and abroad.

Method used

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  • Method for promoting release of bonded aromatic substances in fruit juice
  • Method for promoting release of bonded aromatic substances in fruit juice
  • Method for promoting release of bonded aromatic substances in fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A method for releasing bonded aroma substances, the specific steps are as follows:

[0039] (1) Filter freshly squeezed orange juice through four layers of gauze, and then centrifuge for 15 minutes (4°C, 9000r / min) to obtain relatively clear supernatant juice;

[0040] (2) Flow the supernatant juice through a column (Φ2.2cm×50cm) filled with Amberlite XAD-2 resin at a flow rate of 3mL / min, and then wash the column with deionized water until the water is clear, in order to remove water-soluble sugar and acid class of substances. Then wash the column with 300mL ether / pentane (1:1, V / V) solution to remove free volatile substances, and then use 300mL methanol to remove the bonded volatile substances (glycosides) adsorbed on the Amberlite XAD-2 resin column substance) elutes. The methanol fraction was collected, concentrated to dryness under reduced pressure on a rotary evaporator (35°C, 0.8MPa), dissolved with 30mL 0.06mol / L citric acid-disodium hydrogen phosphate (pH 5) ...

Embodiment 2

[0046] Using the single factor experimental design method, the main research is to deal with different ultrasonic power density, ultrasonic time, ultrasonic temperature and ultrasonic duty cycle to release the bonded aroma substances of orange juice. Explore the law of the change of bonded aroma substances under different ultrasonic conditions. All the other steps and parameters are the same as in Example 1.

[0047] a) The effect of ultrasonic power density on the release of bonded aroma substances ( figure 1 )

[0048] The fixed ultrasonic time was 10 min, the temperature was 20°C, the duty cycle was 50%, and the ultrasonic power densities were 180, 360, 540, 720, and 900 W / L, respectively.

[0049] b) The effect of ultrasonic time on the release of bonded aroma substances ( figure 2 )

[0050] The ultrasonic power is fixed at 30%, that is, the ultrasonic power density is 540W / L, the temperature is 20°C, the duty cycle is 50%, and the ultrasonic time is 5, 10, 15, 20, a...

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PUM

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Abstract

The invention discloses a method for promoting release of bonded aroma substances in fruit juice. The method comprises the following steps: extracting and purifying the bonded aroma substances in freshly squeezed fruit juice; and carrying out ultrasonic treatment on the bonded aroma substances by adopting a rotary bath type ultrasonic cell disruptor to obtain further released bonded aroma substances, wherein the power density of the ultrasonic treatment is 180-900W/L, the ultrasonic temperature is 10-30 DEG C, the time is 5-25min, and the duty ratio of the ultrasonic treatment is 35-70%. According to the method disclosed by the invention, on the basis that bonded aroma substances can be extracted and purified by adopting a conventional method, the rotary bath type ultrasonic cell disruptoris used for further promoting the release of bonded aroma substances in the fruit juice, so that potential bonded aroma substances in fruits and vegetables are completely released, the variety of thebonded aroma substances is increased, and the content of the bonded aroma substances is increased.

Description

technical field [0001] The invention relates to the technical field of plant food flavor, in particular to a method for promoting the release of bonded aroma substances in fruit juice. Background technique [0002] Aroma is an important substance that constitutes the unique flavor of fruit, and is also an important factor affecting quality. However, during storage and processing, due to the heat sensitivity and volatility of aroma substances, the aroma substances in fruits are seriously lost, thereby reducing their quality. With the improvement of social and economic level and the enhancement of people's health care, quality and safety awareness, higher requirements are put forward for the quality of fruit products. Therefore, how to better maintain and enhance the aroma quality of fruit juice processing has become the current fruit juice processing industry. The key problem to be solved is that there are currently two main methods to maintain the aroma of fruit juice in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06G01N2030/062
Inventor 孙玉敬曾丽孙培龙彭伟徐清清
Owner ZHEJIANG UNIV OF TECH
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