Extraction method and application of plant aroma extract

Abstract

The invention belongs to the technical field of plant extraction, and provides an extraction method and application of a plant aroma extract.The extraction method comprises the steps that after plants are pulped, a rotating cone distillation tower is adopted for extracting plant pulp for at least two times, and the plant aroma extract is obtained. The method provided by the invention can realize efficient and rapid separation of aroma components, is high in aroma extraction speed, retains fresh and natural fragrant and sweet smell of plants, avoids damage of aroma components and cooking smell at high temperature, is small in loss and high in reduction degree, improves the extraction efficiency and effect of mango aroma, can concentrate the extract, is high in aroma concentration, and is suitable for large-scale production. The problems that the water content of the plant aroma extract is too high and the concentration is too low are solved, and the application scenarios of the plant aroma extract are increased.

Description

Technical Field

[0001] The present invention relates to the technical field of plant extraction, and more specifically, to an extraction method of a plant aroma extract and application thereof. Background Art

[0002] At present, the fruit flavors used in food, medicine or other industries are basically made by blending chemically synthesized monomers. Chemically synthesized flavors are low in cost, easy to obtain, high in concentration, and small in addition, so they are widely used. However, the chemical smell is strong, the fragrance is not coordinated enough, and there are residual by-products in the synthesis process, which are harmful to the human body. With the improvement of people's requirements for health, natural products are becoming more and more popular, and the research and production of natural fruit aroma products are imminent. However, there is currently little research on natural fruit aroma extraction in the field of plant extraction, and even fewer products that can be industrialized. There are almost no natural fruit aroma products on sale in the market. The main reasons are: 1. The aroma component content in fruits is very low (less than 0.001%); 2. The aroma in fruits is mostly head aroma substances, which are volatile and difficult to collect; 3. Plant aroma is difficult to concentrate. Since plant aroma components are more volatile than water, conventional aroma extraction equipment easily causes the aroma to evaporate with water vapor and cannot be retained in the concentrate, making it difficult to extract and concentrate the fruit aroma; 4. Using fruits or fruit pulp as raw materials, the raw material cost, storage and preservation costs are all high; 5. The experimental cycle is long and the trial and error cost is high. The above reasons have led to slow progress in the field of natural fruit aroma extraction.

[0003] The aroma extraction technology of the spinning cone distillation tower (SCC) is a cutting-edge technology used in natural flavor extraction in recent years. It is an efficient liquid-gas contact device that can extract volatile components from liquid or slurry by steam under vacuum, and is suitable for stripping and preserving aroma substances. The main advantages of this extraction technology are: the composition and characteristics of the extracted aroma substances can be flexibly controlled, and slurry or high-viscosity pulp can be processed. At present, the industrial equipment SCC10000 and SCC1000 can process liquid or slurry, and the experimental equipment SCC100 processes pure liquid without residue. However, because the aroma product extracted by SCC contains a large amount of condensed water, the aroma concentration of the product is not strong enough, which limits its scope of use and effect. Especially for products with high requirements for aroma concentration, such as electronic cigarettes, the water content needs to be further reduced. First, the high water content leads to low effective content of aroma; second, the high water content leads to a decrease in the viscosity of the e-liquid; third, the high water content affects the quality of the e-liquid, and it is easy to deteriorate after being placed for a long time.

[0004] Therefore, in view of the shortcomings of the above existing plant aroma extraction processes, it is urgent to develop a method for extracting plant aroma extracts to increase the aroma concentration of the aroma extracts and reduce the water content. Summary of the invention

[0005] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention provides a method for extracting plant aroma extract and its application. The method provided by the present invention is used to extract the aroma extract of the plant, which can increase the aroma concentration of the aroma extract and reduce the water content.

[0006] A first aspect of the present invention provides a method for extracting a plant aroma extract.

[0007] Specifically, a method for extracting a plant aroma extract comprises the following steps:

[0008] (1) Pretreatment: pulping the plants to obtain plant pulp;

[0009] (2) Extraction: The plant slurry obtained in step (1) is extracted at least twice using a rotating cone distillation tower to obtain the plant aroma extract.

[0010] After the plant is pulped, the present invention uses a rotating cone distillation tower to extract the plant pulp at least twice. The rotating cone distillation tower belongs to continuous distillation technology, which can realize efficient and rapid separation of aroma, fast aroma extraction speed, retain the fresh and natural sweet smell of the plant, avoid high temperature destruction of aroma components, complete aroma components, small loss, high reduction degree, no cooking smell, and improve the extraction efficiency and effect of plant aroma. Since the rotating cone distillation tower obtains the aroma extract by condensing water vapor, the water content in the extract is still relatively high after one extraction, so it is also necessary to use the rotating cone distillation tower to perform at least one repeated extraction to concentrate the aroma extract and improve the aroma concentration, thereby solving the problem of too high water content and too low concentration of the plant aroma extract.

[0011] Preferably, in step (2), the plant slurry obtained in step (1) is extracted twice using a rotating cone distillation tower, comprising the following steps: firstly, the plant slurry obtained in step (1) is extracted for the first time using a rotating cone distillation tower to obtain a plant aroma primary extract and a deodorized plant slurry; and then, the plant aroma primary extract is extracted for the second time using a rotating cone distillation tower to obtain the plant aroma extract.

[0012] Preferably, in step (2), the feed rate of the first extraction of the plant slurry obtained in step (1) by a rotating cone distillation tower is 400L / h to 600L / h, and / or the feed temperature is 40°C to 80°C, and / or the vacuum degree is -0.03MPa to -0.07MPa, and / or the steam flow rate is 20kg / hr to 50kg / hr. The present invention adopts a rotating cone distillation tower and performs low-temperature (low feed temperature) and high-speed (fast feed rate) extraction, which can separate the aroma components at a lower temperature, avoid the destruction of the aroma components, retain all the aroma components, and improve the extraction efficiency.

[0013] Further preferably, in step (2), the feed rate for the first extraction of the plant slurry obtained in step (1) using a rotating cone distillation tower is 400 L / h to 500 L / h, and / or the feed temperature is 40°C to 60°C, and / or the vacuum degree is -0.04 MPa to -0.07 MPa, and / or the steam flow rate is 20 kg / hr to 30 kg / hr.

[0014] More preferably, in step (2), the feed rate for the first extraction of the plant slurry obtained in step (1) using a rotating cone distillation tower is 400 L / h to 450 L / h, and / or the feed temperature is 40°C to 50°C, and / or the vacuum degree is -0.05 MPa to -0.07 MPa, and / or the steam flow rate is 20 kg / hr to 28 kg / hr.

[0015] Preferably, in step (2), the feed rate for the second extraction of the primary plant aroma extract using a rotating cone distillation tower is 40 L / h to 60 L / h, and / or the feed temperature is 40° C. to 80° C., and / or the vacuum degree is -0.03 MPa to 0.07 MPa, and / or the steam flow rate is 2 kg / hr to 5 kg / hr.

[0016] Further preferably, in step (2), the feed rate for the second extraction of the primary plant aroma extract using a rotating cone distillation tower is 40 L / h to 50 L / h, and / or the feed temperature is 40°C to 60°C, and / or the vacuum degree is -0.04 MPa to -0.07 MPa, and / or the steam flow rate is 2 kg / hr to 3 kg / hr.

[0017] More preferably, in step (2), the feed rate for the second extraction of the primary plant aroma extract using a rotating cone distillation tower is 40 L / h to 45 L / h, and / or the feed temperature is 40° C. to 50° C., and / or the vacuum degree is -0.05 MPa to -0.07 MPa, and / or the steam flow rate is 2 kg / hr to 2.8 kg / hr.

[0018] Preferably, the ratio of the steam flow rate of the first extraction to the feed rate is 6% to 8%; the ratio of the steam flow rate of the second extraction to the feed rate is 6% to 8%; the ratio refers to the value obtained by comparing the steam flow value with the feed rate value when the unit of steam flow is kg / hr and the unit of feed rate is L / h.

[0019] Further preferably, the ratio of the steam flow rate to the feed rate of the first extraction is 6.5% to 7.5%; the ratio of the steam flow rate to the feed rate of the second extraction is 6.5% to 7.5%; the ratio refers to the value obtained by comparing the steam flow rate value with the feed rate value when the steam flow rate unit is kg / hr and the feed rate unit is L / h.

[0020] More preferably, the ratio of the steam flow rate of the first extraction to the feed rate is 7%; the ratio of the steam flow rate of the second extraction to the feed rate is 7%; the ratio refers to the value obtained by comparing the steam flow value with the feed rate value when the steam flow unit is kg / hr and the feed rate unit is L / h.

[0021] Preferably, the ratio of the feed temperature, vacuum degree, steam flow rate and feed rate of the first extraction and the second extraction is kept consistent. For the first extraction and the second extraction, even if the large equipment is replaced by a small equipment, the process conditions of the rotating cone distillation column remain unchanged, that is, the ratio of vacuum degree, feed temperature, steam flow rate / feed rate (i.e., feed amount per hour) is fixed. The conditions of the two rotating cone extractions of aroma are consistent, which can ensure that the same components and amounts are extracted twice.

[0022] Preferably, in step (2), a rotating cone distillation tower of model SCC1000 is used to perform a first extraction on the plant slurry obtained in step (1).

[0023] Preferably, in step (2), a rotating cone distillation tower of model SCC100 is used to perform a second extraction on the primary plant aroma extract.

[0024] There are three main types of rotating cone distillation towers: industrial equipment SCC10000 and SCC1000, which can process liquids or slurries; experimental equipment SCC100, which processes pure liquids without residue. Among them, 10000, 1000, and 100 represent the size of the feed rate, the number of kilograms processed per hour, and also reflect the size of the equipment. The corresponding steam flow rate will also vary with the size of the equipment. When the steam flow rate / feed rate ratio is fixed, each feed needs to meet the minimum feed amount of the equipment. Therefore, using the rotating cone distillation towers of SCC1000 and SCC100 for two extractions in turn is more in line with the requirements of industrial production equipment for feed amount.

[0025] Preferably, in the first extraction and the second extraction, the rotating speed of the rotating cone distillation tower is 400-500 rpm.

[0026] Further preferably, in step (2), the rotating speed of the rotating cone distillation tower is 460-480 rpm.

[0027] Preferably, step (1) further comprises: after obtaining the plant slurry, enzymatically hydrolyzing the plant slurry.

[0028] Preferably, the temperature of the enzymolysis is 40° C. to 45° C., and the time of the enzymolysis is 1 hour to 1.5 hours.

[0029] Preferably, the enzymatic hydrolysis uses at least one of pectinase, cellulase and β-glucosidase.

[0030] Preferably, the enzyme used in the enzymolysis is food grade.

[0031] Preferably, the enzymatic activity of the pectinase is 100,000 U / g to 200,000 U / g.

[0032] Preferably, the added amount of the pectinase is 0.005% to 0.100% by weight of the plant slurry.

[0033] Preferably, the enzymatic activity of the cellulase is 100,000 U / g to 200,000 U / g.

[0034] Preferably, the added amount of the cellulase accounts for 0.005% to 0.20% of the weight of the plant slurry.

[0035] Preferably, the enzymatic activity of the β-glucosidase is 100 U / g to 1000 U / g.

[0036] Preferably, the added amount of the β-glucosidase accounts for 0.005% to 0.100% of the weight of the plant slurry.

[0037] Preferably, in step (1), the plant is a fruit, and the fruit includes at least one of mango, strawberry, apple and grape.

[0038] Further preferably, in step (1), the plant is mango. Before extracting the mango aroma extract, enzymolysis is required. When other plants are selected, enzymolysis can be selectively performed. During the enzymolysis process, pectin, cell walls and glycosidic bonds are enzymolyzed; pectin decomposition is beneficial to reducing the viscosity of mango pulp and reducing the resistance to the release of aroma inside mango pulp; cell wall disintegration is beneficial to the full release of free aroma substances, bonded aroma substances and aroma precursor substances in the cell, promoting the synthesis of aroma, and maximizing the aroma content; the cleavage of glycosidic bonds is beneficial to converting bonded aroma substances into free aroma substances, increasing the actual volatile aroma concentration.

[0039] A second aspect of the present invention provides an application of a method for extracting a plant aroma extract.

[0040] A method for extracting a plant aroma extract and its application in the field of food, medicine or electronic cigarette preparation.

[0041] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0042] After the plant is pulped, the present invention uses a rotating cone distillation tower to extract the plant pulp at least twice to obtain a plant aroma extract. The rotating cone distillation tower belongs to a continuous distillation technology, which can realize efficient and rapid separation of aroma at a relatively low temperature, and has a fast aroma extraction speed, retaining the fresh and natural sweetness of the plant, avoiding high temperature destruction of aroma components and avoiding the appearance of cooking taste, with small losses and high reduction, and also improving the extraction efficiency and effect of mango aroma; using a rotating cone distillation tower for at least one repeated extraction can also concentrate the aroma extract, with a high aroma concentration and low water content, solving the problem of too high water content and too low concentration of the plant aroma extract, and is conducive to broadening the application scenarios of the plant aroma extract. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 is the gas chromatography-mass spectrometry (GC / MS) graph of mango puree;

[0044] Figure 2 The gas chromatography-mass spectrometry (GC / MS) diagram of the concentrated mango aroma extract extracted in Example 1 of the present invention;

[0045] Figure 3 This is a gas chromatography-mass spectrometry (GC / MS) graph of the mango aroma extract extracted in Comparative Example 2. DETAILED DESCRIPTION

[0046] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0047] Unless otherwise specified, the raw materials, reagents or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods.

[0048] The water content analysis method of the present invention is as follows:

[0049] The moisture content of the analyte was detected by a fully automatic Karl Fischer moisture analyzer, and the detection accuracy of the device was 0.01%.

[0050] Example 1

[0051] A method for extracting a plant aroma extract comprises the following steps:

[0052] (1) Pretreatment: 600 kg of fresh ripe mangoes were washed, the skin was disinfected, the core and skin were removed, the mangoes were cut into pieces at 0°C, and the mango pulp was separated from oxygen to obtain about 300 kg of mango pulp for later use.

[0053] (2) Composite enzymatic hydrolysis: add 15 g of food-grade pectinase (enzyme activity of 200,000 U / g), 15 g of food-grade cellulase (enzyme activity of 200,000 U / g), and 15 g of food-grade β-glucosidase (enzyme activity of 1000 U / g) to 300 kg of mango pulp, stir well, raise the temperature of the mango pulp to 40°C and maintain it, perform enzymatic hydrolysis for 1 hour, and obtain an enzymatic hydrolyzate.

[0054] (3) First extraction (separation of aroma components from pulp):

[0055] Pour about 300kg of mango pulp after standby enzymolysis into the feed tank of the rotating cone distillation tower SCC1000, adjust the feed rate to 400L / h, the feed temperature to 50°C, the vacuum degree to -0.07MPa, the steam flow rate to 28kg / hr (the ratio of the steam flow rate of the first extraction to the feed rate is 7%), and the rotation speed to 460 rpm. Start continuous distillation to obtain about 21kg of mango aroma extract (water) and about 302kg of deodorized mango pulp. The mango aroma extract contains terpinene, which is used as a characteristic compound. The extraction method is evaluated by detecting the content of the characteristic compound terpinene. The headspace solid phase microextraction (HS-SPME) technology combined with gas chromatography-mass spectrometry (GC / MS) is used to quantitatively analyze the above mango aroma extract, and the content of its characteristic compound terpinene is detected to be 1.2mg / kg. The water content of the mango aroma extract is analyzed, and the result shows that the water content is 99.99%.

[0056] (4) Second extraction (enrichment and concentration of aroma extract):

[0057] The above 21kg mango aroma extract was poured into the SCC100 feed tank, and the feed rate was adjusted to 40L / h, the feed temperature was 50°C, the vacuum degree was -0.07MPa, the steam flow rate was 2.8kg / hr (the ratio of the steam flow rate of the second extraction to the feed rate was 7%), and the rotation speed was 460 rpm; continuous distillation was started to obtain about 1.47kg of concentrated mango aroma extract and about 21.3kg of low-aroma mango aroma extract (i.e., the residual liquid remaining after the second extraction, which contains a small amount of aroma components). The aroma extract obtained in the above step (4) was quantitatively analyzed by headspace solid phase microextraction (HS-SPME) technology combined with gas chromatography-mass spectrometry (GC / MS), and the detection results showed that the content of the characteristic compound terpinene in the concentrated mango aroma extract was 10.3mg / kg; the content of the characteristic compound terpinene in the low-aroma mango aroma extract was 0.2mg / kg. The concentrated mango aroma extract was analyzed for water content, and the result showed that the water content was 99.90%.

[0058] The above results show that Example 1 uses a rotating cone distillation tower to extract mango pulp twice, and adjusts the feed temperature, vacuum degree, and the ratio of steam flow rate to feed rate (7%) of the two extractions, which not only increases the concentration of the mango aroma extract (the terpinolene content is increased from 1.2 mg / kg to 10.3 mg / kg), but also reduces the water content of the mango aroma extract (from 99.99% to 99.90%).

[0059] Example 2

[0060] This embodiment provides a method for extracting plant aroma extracts, which differs from Embodiment 1 in that the feed rate of step (3) is adjusted to 500 L / h, and the feed rate of step (4) is adjusted to 50 L / h (wherein the ratio of steam flow rate to feed rate is 5.6%).

[0061] The first extraction yielded about 16.8 kg of mango aroma extract (watery) and about 301 kg of deodorized mango pulp. The mango aroma extract was quantitatively analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC / MS), and the content of its characteristic compound terpinolene was found to be 1.0 mg / kg. The water content of the mango aroma extract was analyzed, and the water content was found to be 99.99%.

[0062] The second extraction yielded about 0.94 kg of concentrated mango aroma extract and about 17.04 kg of low-aroma mango aroma extract. The mango aroma extract was quantitatively analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC / MS), and the content of the characteristic compound terpinene in the concentrated mango aroma extract was 9.3 mg / kg; the water content of the concentrated mango aroma extract was analyzed, and the water content was measured to be 99.97%.

[0063] Example 2 performed a secondary SCC extraction, which not only increased the concentration of the mango aroma extract (terpinolene content increased from 1.0 mg / kg to 9.3 mg / kg), but also reduced the water content of the mango aroma extract (from 99.99% to 99.97%).

[0064] Example 3

[0065] This embodiment provides a method for extracting plant aroma extracts, which differs from Embodiment 1 in that the steam flow rate in step (3) is adjusted to 35 kg / hr, and the steam flow rate in step (4) is adjusted to 3.5 kg / hr (wherein the ratio of the steam flow rate to the feed rate in the first and second extractions is both 8.75%).

[0066] The first extraction yielded about 26.25 kg of mango aroma extract (watery) and about 304 kg of deodorized mango pulp. The mango aroma extract was quantitatively analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC / MS), and the content of its characteristic compound terpinolene was found to be 0.97 mg / kg. The water content of the mango aroma extract was analyzed, and the water content was found to be 99.99%.

[0067] The second extraction yielded about 1.84 kg of concentrated mango aroma extract and about 27.30 kg of low-aroma mango aroma extract. The mango aroma extract was quantitatively analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC / MS), and the results showed that the content of the characteristic compound terpinene in the concentrated mango aroma extract was 9.1 mg / kg; the water content of the concentrated mango aroma extract was analyzed, and the water content was measured to be 99.93%.

[0068] Example 3 performed a secondary SCC extraction, which not only increased the concentration of the mango aroma extract (terpinolene content increased from 0.97 mg / kg to 9.1 mg / kg), but also reduced the water content of the mango aroma extract (from 99.99% to 99.93%).

[0069] Example 4 (without enzymolysis)

[0070] This embodiment provides a method for extracting a plant aroma extract, which is different from Example 1 in that no composite enzymatic hydrolysis is performed after the mango pre-treatment, and the first extraction stage is directly entered, and other process conditions remain unchanged.

[0071] The first extraction yielded about 20.3 kg of mango aroma extract (watery) and about 302.5 kg of deodorized mango pulp. The mango aroma extract was quantitatively analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC / MS), and the content of its characteristic compound terpinolene was found to be 0.67 mg / kg. The mango aroma extract was analyzed for water content, and the result showed that the water content was 99.99%.

[0072] The second extraction yielded about 1.65 kg of concentrated mango aroma extract and about 26.35 kg of low-aroma mango aroma extract. The mango aroma extract was quantitatively analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC / MS), and the results showed that the content of the characteristic compound terpinene in the concentrated mango aroma extract was 6.1 mg / kg; the water content of the concentrated mango aroma extract was analyzed, and the water content was 99.98%.

[0073] Since Example 4 did not perform composite enzymatic hydrolysis, the cell wall was not completely broken, resulting in insufficient release of aroma in the subsequent aroma extraction process. Although two SCC extractions were performed, the content of the target component terpinene in the aroma was only 6.1 mg / kg, which was lower than that in Example 1, indicating that composite enzymatic hydrolysis has a significant effect on increasing the content of aroma components in the extract.

[0074] Example 5

[0075] This embodiment provides a method for extracting plant aroma extracts. The difference from Embodiment 1 is that the feed rate in step (4) is adjusted to 50 L / h (i.e., the ratio of the steam flow rate to the feed rate in the first extraction is 7%, and the ratio of the steam flow rate to the feed rate in the second extraction is 5.6%).

[0076] The first extraction yielded about 16.8 kg of mango aroma extract (watery) and about 301 kg of deodorized mango pulp. The mango aroma extract was quantitatively analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC / MS), and the content of its characteristic compound terpinolene was found to be 1.0 mg / kg. The water content of the mango aroma extract was analyzed, and the water content was found to be 99.99%.

[0077] The second extraction yielded about 0.94 kg of concentrated mango aroma extract and about 17.04 kg of low-aroma mango aroma extract. The mango aroma extract was quantitatively analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC / MS), and the result showed that the content of the characteristic compound terpinene in the concentrated mango aroma extract was 7.3 mg / kg; the water content of the concentrated mango aroma extract was analyzed, and the result showed that the water content was 99.97%.

[0078] Example 5 performed a secondary SCC extraction, which not only increased the concentration of the mango aroma extract (the terpinolene content increased from 1.0 mg / kg to 7.3 mg / kg), but also reduced the water content of the mango aroma extract (from 99.99% to 99.97%). However, compared with Example 1 and Example 5, the content of the characteristic compound terpinolene in the concentrated mango aroma extract of Example 5 decreased. This is because the target substance is the same during the two extractions in Example 1, so during the two extractions, the feed temperature, vacuum degree, and the ratio of steam flow rate to feed speed are kept consistent (the feed speed is inconsistent, the steam flow rate is inconsistent, but the ratio of steam flow rate to feed speed is consistent), and a better extraction effect is obtained. The terpinolene content obtained in Example 1 after two extractions is high.

[0079] Comparative Example 1 (only one rotating cone distillation column)

[0080] A method for extracting a plant aroma extract comprises the following steps:

[0081] (1) Pretreatment: 600 kg of fresh ripe mangoes were washed, the skin was disinfected, the core and skin were removed, and the mangoes were cut into pieces and pulped at 0°C in an oxygen-free environment to obtain about 300 kg of fresh mango pulp for later use.

[0082] (2) Composite enzymatic hydrolysis: add 15 g of food-grade pectinase (enzyme activity of 200,000 U / g), 15 g of food-grade cellulase (enzyme activity of 200,000 U / g), and 15 g of food-grade β-glucosidase (enzyme activity of 1000 U / g) to 300 kg of mango pulp, stir well, raise the temperature of the mango pulp to 40°C and maintain it, perform enzymatic hydrolysis for 1 hour, and obtain an enzymatic hydrolyzate.

[0083] (3) Extraction (separation of aroma components from pulp):

[0084] Pour about 300 kg of mango pulp after enzymatic hydrolysis into the feed tank of the rotating cone distillation tower, adjust the feed rate to 400 L / h, the feed temperature to 50°C, the vacuum degree to -0.07 MPa, the steam flow rate to 28 kg / hr, the rotation speed to 460 rpm, and start continuous distillation to obtain about 21 kg of mango aroma extract and about 302 kg of deodorized mango pulp.

[0085] The extract was quantitatively analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC / MS), and the results showed that the content of the characteristic compound terpinene in the mango aroma extract was only 1.2 mg / kg, and the water content was 99.99%. Since only one SCC extraction was performed in Comparative Example 1, the aroma substance content in the mango aroma extract was low and the water content was high.

[0086] Comparative Example 2 (using propylene glycol extraction)

[0087] Take 100g of mango pulp prepared in Example 1, add 500g of propylene glycol, fully stir and extract in a juicer for 3 minutes, then centrifuge the mixture of mango pulp and propylene glycol at 10000 rpm and 15°C for 15 minutes, and the supernatant is the mango aroma extract of the propylene glycol extraction method. The mango aroma extract was analyzed by headspace solid phase microextraction (HS-SPME) technology combined with gas chromatography-mass spectrometry (GC / MS).

[0088] The components in the mango puree, the concentrated mango aroma extract obtained in Example 1, and the mango aroma extract obtained in Comparative Example 2 were detected by headspace solid phase microextraction (HS-SPME) technology combined with gas chromatography-mass spectrometry (GC / MS). The results are shown in Table 1 below.

[0089] Table 1 Comparison of components in the extracts obtained from mango puree, Example 1, and Comparative Example 2

[0090]

[0091]

[0092] The test results of the components in the mango puree, the concentrated mango aroma extract obtained in Example 1, and the mango aroma extract obtained in Comparative Example 2 are as follows: Figure 1-3 As shown in the figure, and summarized in Table 1, it can be seen from the table that the method used in Example 1 of the present invention can extract and retain most of the main aroma components in mango puree, and its aroma type composition is closer to mango puree. However, the aroma components obtained by the conventional propylene glycol extraction technology in Comparative Example 2 are few in variety and seriously lacking in aroma components. The above results show that the extraction method provided by the present invention can better extract mango aroma, and the extracted aroma components are more complete.

[0093] In summary, after the first extraction, Example 1 of the present invention also performs a secondary SCC extraction, which can not only retain the extracted aroma components completely, but also concentrate the aroma, increase the aroma concentration, and reduce the water content. Examples 2-3 can achieve the same effect as Example 1.

Claims

1. A method for extracting a plant aroma extract, characterized in that: The steps include: (1) Pretreatment: pulping the plants to obtain plant pulp; (2) Extraction: The plant slurry obtained in step (1) is extracted at least twice using a rotating cone distillation tower to obtain the plant aroma extract.

2. The extraction method according to claim 1, characterized in that In step (2), the plant slurry obtained in step (1) is extracted twice using a rotating cone distillation tower, comprising the following steps: firstly, the plant slurry obtained in step (1) is extracted for the first time using a rotating cone distillation tower to obtain a plant aroma primary extract and a deodorized plant slurry; and then, the plant aroma primary extract is extracted for the second time using a rotating cone distillation tower to obtain the plant aroma extract.

3. The extraction method according to claim 2, characterized in that The first extraction of the plant slurry using a rotating cone distillation tower has a feed rate of 400L / h to 600L / h, and / or a feed temperature of 40°C to 80°C, and / or a vacuum degree of -0.03MPa to -0.07MPa, and / or a steam flow rate of 20kg / hr to 50kg / hr.

4. The extraction method according to claim 3, characterized in that The feed rate for the second extraction of the primary plant aroma extract using a rotating cone distillation tower is 40L / h to 60L / h, and / or the feed temperature is 40°C to 80°C, and / or the vacuum degree is -0.03MPa to -0.07MPa, and / or the steam flow rate is 2kg / hr to 5kg / hr.

5. The extraction method according to any one of claims 2 to 4, characterized in that The ratio of the steam flow rate to the feed rate of the first extraction is 6% to 8%; the ratio of the steam flow rate to the feed rate of the second extraction is 6% to 8%; the ratio refers to the value obtained by comparing the steam flow value with the feed rate value when the steam flow unit is kg / hr and the feed rate unit is L / h.

6. The extraction method according to claim 2, characterized in that The feed temperature, vacuum degree, steam flow rate and feed speed ratio of the first extraction and the second extraction are kept consistent.

7. The extraction method according to claim 2, characterized in that In step (2), a rotating cone distillation tower of model SCC1000 is used to perform a first extraction on the plant slurry obtained in step (1).

8. The extraction method according to claim 2, characterized in that In step (2), a rotating cone distillation tower of model SCC100 is used to perform a second extraction on the primary extract of the plant aroma.

9. The extraction method according to claim 1, characterized in that Step (1) also includes: after obtaining the plant slurry, enzymatically hydrolyzing the plant slurry.

10. The extraction method according to claim 1, characterized in that In step (1), the plant is a fruit, and the fruit includes at least one of mango, strawberry, apple, and grape.

11. Application of the method for extracting the plant aroma extract according to any one of claims 1 to 10 in the field of food, medicine or electronic cigarette preparation.

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