金佛手饮料香精的调配及其风味评价
摘要:本课题自主设计调配出一款与天然金佛手香气近似的香精，并探究其在饮料中的应用，最后进行风味评价。首先通过水蒸气蒸馏法提取金佛手精油，从1600g金佛手中获得精油9。81g，得率为0。61%；使用气相色谱-质谱联用仪对精油进行成分分析，测得金佛手精油的主要挥发性成分为萜烯类（约为70。8%），以苧烯的含量最高，达38。4819％，其次是萜品烯（21。2656%）、α-蒎烯（3。2858%）、β-蒎烯（2。7961%）、萜品油烯（2。6911%）等；在此基础上分香韵拟定金佛手香基配方，结合配方法通过调香试验模拟出金佛手的香气，制备出金佛手香基；将调配的香基制备成水溶性香精（7。7%香基，53。4%丙二醇，38。9%乙醇），加入0。05%蔗糖酯；最后制作简易金佛手饮料，并对其进行风味评价。通过正交实验，最终确定制备金佛手饮料的最佳成分及用量为：0。1g金佛手香精，0。15g柠檬酸，6。5g白砂糖，0。06g维生素C，该条件下制备的金佛手饮料，其香气及口感在感官品评中的得分均较高。证明调配的金佛手香精可用于饮料制作，且表现力良好。 80760
关键词: 金佛手精油；成分分析；金佛手香精；金佛手饮料；风味评价
The preparation and flavor evaluation of Fructus Citri Sarcodactylis beverage flavor
Abstract: The main objective of this project was to design and prepare beverage flavor similar to the natural fragrance of Fructus Citri Sarcodactylis, then its application in beverages was explored and a flavor evaluation was made eventually。 Firstly, the essential oil of Fructus Citri Sarcodactylis was extracted through steam distillation and 9。81g essential oil was obtained, the yield of essential oil was 0。61%。 Secondly, the ingredient of the essential oil was analyzed by GC-MS, the main volatile component of Fructus Citri Sarcodactylis was terpene (about 70。8%), with the content of limonene is the highest, up to 38。4819%, followed by terpinenes (21。2656%), α- (3。2858%) pinene, pinene (2。7961%), terpinolene (2。6911%) etc。 On this basis, Fructus Citri Sarcodactylis base formula was constituted through different scented substance, then a Fructus Citri Sarcodactylis base was designed with a method of aroma blending test。 Thirdly, this aromatic base was changed into water-soluble flavors (7。7% base, 53。4% propanediol, 38。9% ethanol) and added 0。05% sucrose ester。 Finally, a simple Fructus Citri Sarcodactylis was applied into beverage and evaluated its flavor quality。 Through orthogonal experiment, the optimum composition and dosage of the preparation of Fructus Citri Sarcodactylis beverage was: Fructus Citri Sarcodactylis flavor 0。1g, citric acid 0。15g, 6。5g sugar, 0。06g vitamin C, in this conditions, its aroma and taste in the sensory evaluation scores were higher。 It was proved that prepared Fructus Citri Sarcodactylis flavor can be used for beverage production, and the performance was good。
Keyword：Fructus Citri Sarcodactylis essential oil; component analysis; Fructus Citri Sarcodactylis essence; Fructus Citri Sarcodactylis beverage; flavor evaluation
目 录
1引言 1
1。2 香精在金佛手饮料中的应用前景 1
1。3 金佛手香精的香型香韵 2
1。4 本课题研究的目的与意义 3
1。4。1 研究目的 3
1。4。2 研究意义 3
2 实验材料与方法 4
2。1实验原料、仪器