CN102783627A - Preparation method for blending-type tamarind fruit essence and tamarind fruit essence therefrom - Google Patents

Preparation method for blending-type tamarind fruit essence and tamarind fruit essence therefrom Download PDF

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Publication number
CN102783627A
CN102783627A CN2012102802135A CN201210280213A CN102783627A CN 102783627 A CN102783627 A CN 102783627A CN 2012102802135 A CN2012102802135 A CN 2012102802135A CN 201210280213 A CN201210280213 A CN 201210280213A CN 102783627 A CN102783627 A CN 102783627A
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tamarind
ethyl
essence
extract
self
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张翠翠
张树林
周春飞
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TIANNING FLAVOR (JIANGSU) CO Ltd
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TIANNING FLAVOR (JIANGSU) CO Ltd
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Abstract

The invention discloses a preparation method for blending-type tamarind fruit essence and tamarind fruit essence therefrom. The preparation method for the blending-type tamarind fruit essence comprises the following steps of: firstly, carrying out gas chromatography-mass spectrometer analysis and sensory evaluation analysis on a self-prepared tamarind fruit extract to analyze an aromatic ingredient in the self-prepared tamarind fruit extract; then according to an analysis result of the gas chromatography-mass spectrometer and a sensory evaluation result, selecting proper aromatic raw material to prepare the blending-type tamarind fruit essence; and finally, evaluating the aroma and the taste of the blending-type tamarind fruit essence. According to the preparation method disclosed by the invention, the self-prepared tamarind fruit extract with strong natural sense and comfortable taste is subjected to the gas chromatography-mass spectrometer analysis; and then, according to the analysis result of the gas chromatography-mass spectrometer and the sensory evaluation result, the proper aromatic raw material is selected to prepare the blending-type tamarind fruit essence with the advantages of strong, harmonious and vivid aroma, comfortable and fine taste and strong tamarind fruit characteristic sense.

Description

A kind of preparation method of type tamarind essence and tamarind essence that obtains allocated
Technical field
The invention belongs to the food additives field, the specifically a kind of preparation method of type tamarind essence and tamarind essence that obtains allocated.
Background technology
Tamarind is claimed tamarind, tamarind etc. again, is a kind of evergreen large-scale magaphanerophytes of Caesalpiniaceae tamarind genus.Cylindric or the Long Circle of its pod, sepia, ripe tamarind meat flavour is sour-sweet, contains rich organic acid, carbohydrate, amino acid and various mineral matter.Tamarind is used widely in tamarindus indica drink, fruit food such as dew or health products trade in recent years.The domestic and international at present research to tamarind focuses mostly in process modification, constituent analysis and the application in flavouring essence for tobacco etc. of tamarind medicinal extract, like Zhu Qi, and Wei Mingjie, tamarind volatile oil flavor component analysis that people such as Zheng Fengyang deliver and the application in cigarette; Miu Enming, several kinds of essence spice for cigarette thermal cracking products that Geng Yongqin, people such as Yang Yekun deliver, the analysis of volatile ingredient are relatively; Liu Xin, the bear broad seal, the cigarette that people such as Chen Sheng deliver is with process modification, analysis and the application of tamarind fruit (tamarind) medicinal extract.Tamarind is used for beverage, and fruit reveals, in the food such as cake class; Because the high-temperature operation in the process is scattered and disappeared tamarind fragrance; Cause product fragrance deficiency or fragrance disappearance, and produce the boiling taste, in order to remedy the deficiency that process brings for the tamarind product; Improve the fragrance and the mouthfeel of tamarind product, the present invention has prepared that natural sense is true to nature, fragrance is coordinated, strong tamarind essence.Adopt natural sense strong among the present invention; The self-control tamarind extract of comfortable taste; It is carried out gas chromatograph-mass spectrometer (GC-MS) analysis and sensory evaluation analysis; According to gas chromatograph-mass spectrometer (GC-MS) analysis result and sensory evaluation result, select the perfume material of preparation tamarind essence then, use the blending skill of science to prepare tamarind essence then.
Summary of the invention
In order to remedy the deficiency that process brings for the tamarind product, improve the fragrance and the mouthfeel of tamarind product, the present invention provides a kind of preparation method of type tamarind essence and tamarind essence that obtains allocated
The present invention realizes through following technical scheme:
A kind of preparation method who allocates type tamarind essence is characterized in that: at first self-control tamarind extract is carried out gas chromatograph-mass spectrometer (GC-MS) analysis and sensory evaluation analysis, analyze aroma component wherein; Select suitable perfume material then, preparation allotment type tamarind essence; Concrete steps are following:
(1) self-control tamarind extract is carried out gas chromatograph-mass spectrometer (GC-MS) analysis and sensory evaluation analysis, analyze aroma component wherein;
Self-control tamarind preparation method of extract is: at first tamarind peeling fragmentation is mixed with water, add pectase then and carry out enzymolysis; Extract with processor for ultrasonic wave after adding ethanol; Then above-mentioned mixed liquor is filtered; At last filtrating is concentrated into finite concentration, is self-control tamarind extract.
Self-control tamarind extract is carried out pre-treatment: 30 ~ 50g self-control tamarind extract water 100 ~ 150g dilution; Adopt distilling and extracting device; With 40 ~ 60ml dichloromethane extraction; Use anhydrous sodium sulfate drying again, be concentrated into 1ml then, concentrate is used for the gas chromatograph-mass spectrometer (GC-MS) analysis of volatile components;
(2) according to gas chromatograph-mass spectrometer (GC-MS) analysis result and sensory evaluation result, the perfume material of selecting to be fit to prepares allotment type tamarind essence.
In the step of the present invention (1), GC conditions: HP-5MS capillary column: 30mm*0.25mm*0.25 μ m; Column temperature: 70 ~ 280 ℃; Temperature programming: 4 ℃/min; Post flow: 1.0ml/min; Injector temperature: 250 ℃; Sample size: 0.2 μ l; Split ratio: 100:1; Carrier gas: high pure nitrogen;
Mass spectrum condition: ionization mode EI; Electron energy: 70eV, transmission line temperature: 250 ℃; Ion source temperature: 230 ℃; Quadrupole rod temperature: 150 ℃; Mass range: 35 ~ 450amu; Adopt the general library searching of WILEY qualitative.
In the step (2), gas chromatograph-mass spectrometer (GC-MS) is to making the analysis result such as the table 1 of tamarind extract by oneself:
Figure 2012102802135100002DEST_PATH_IMAGE002
The perfume material of selecting to be fit in conjunction with sensory evaluation is: ethyl lactate, furfural, furfuryl alcohol, first position angelica lactone, 5 methyl furfural, phenmethylol, phenylacetaldehyde, ethyl levulinate, methylfuroate, furfuryl acetate, furanone, styracitol, maltol, camphor, cis-6-nonenol, methyl phenyl carbinyl acetate, vanillic aldehyde, second position damascone, ethyl myristate, hexadecylic acid, ethyl palmitate, ethyl oleate, tamarind extract.
The allotment type tamarind essence that a kind of above-mentioned preparation method obtains is characterized in that: this allotment type tamarind essence composition is following:
Sequence number Material name Consumption/part
1 Ethyl lactate 0.200 -0.300
2 Furfural 0.050 -0.100
3 Furfuryl alcohol 0.080 -0.100
4 First position angelica lactone 0.080 -0.120
5 5 methyl furfural 0.450 -0.550
6 Phenmethylol 0.100 -0.200
7 Phenylacetaldehyde 0.050 -0.080
8 Ethyl levulinate 0.080 -0.120
9 Methylfuroate 0.020 -0.050
10 Furfuryl acetate 0.100 -0.150
11 Furanone 0.050 -0.080
12 Styracitol 0.050 -0.100
13 Maltol 0.020 -0.050
14 Camphor 0.045 -0.055
15 Cis-6-nonenol 0.020 -0.030
16 Methyl phenyl carbinyl acetate 1.000 -1.500
17 Vanillic aldehyde 0.200 -0.250
18 Second position damascone 0.100 -0.150
19 Ethyl myristate 0.300 -0.350
20 Hexadecylic acid 0.050 -0.080
21 Ethyl palmitate 0.130 -0.150
22 Ethyl oleate 0.180 -0.250
23 The tamarind extract 5.000 -6.000
24 Water 30.000 -40.000
25 Propane diols 50.000 -60.000
Allotment type tamarind essence is carried out sensory evaluation,, distinguish and use trial test, estimate the fragrance of allotment type tamarind essence and the natural sense and the verisimilitude of mouthfeel aspect through smelling by senior perfumer of several companies and Application Engineer.
The tamarind essence that the present invention obtains: give off a strong fragrance, coordinate, true to nature, comfortable taste, exquisiteness, the sense of tamarind characteristic is strong.
The specific embodiment
Used raw material and reagent among the present invention:
Raw material: ethyl lactate, furfural, furfuryl alcohol, first position angelica lactone, 5 methyl furfural, phenmethylol, phenylacetaldehyde, ethyl levulinate, methylfuroate, furfuryl acetate, furanone, styracitol, maltol, camphor, cis-6-nonenol, methyl phenyl carbinyl acetate, vanillic aldehyde, second position damascone, ethyl myristate, hexadecylic acid, ethyl palmitate, ethyl oleate, self-control tamarind extract; Pectase
Reagent: propane diols, carrene (analyzing pure), anhydrous sodium sulfate (analyzing pure), pure water, ethanol
Used instrument among the present invention: HP6890GC/5973MS gas chromatograph-mass spectrometer (GC-MS) (U.S. Agilent Technologies company), electronic balance
At first self-control tamarind extract is carried out gas chromatograph-mass spectrometer (GC-MS) analysis and sensory evaluation analysis, analyze aroma component wherein; Select suitable perfume material then, preparation allotment type tamarind essence; Concrete steps are following:
Self-control tamarind extract is carried out gas chromatograph-mass spectrometer (GC-MS) analysis and sensory evaluation analysis, analyze aroma component wherein;
Self-control tamarind preparation method of extract is: at first tamarind peeling fragmentation is mixed with water, add pectase then and carry out enzymolysis; Extract with processor for ultrasonic wave after adding ethanol; Then above-mentioned mixed liquor is filtered; At last filtrating is concentrated into finite concentration, is self-control tamarind extract.
Self-control tamarind extract is carried out pre-treatment: 30 ~ 50g self-control tamarind extract water 100 ~ 150g dilution; Adopt distilling and extracting device; With 40 ~ 60ml dichloromethane extraction; Use anhydrous sodium sulfate drying again, be concentrated into 1ml then, concentrate is used for the gas chromatograph-mass spectrometer (GC-MS) analysis of volatile components;
GC conditions: HP-5MS capillary column: 30mm*0.25mm*0.25 μ m; Column temperature: 70 ~ 280 ℃; Temperature programming: 4 ℃/min; Post flow: 1.0ml/min; Injector temperature: 250 ℃; Sample size: 0.2 μ l; Split ratio: 100:1; Carrier gas: high pure nitrogen;
Mass spectrum condition: ionization mode EI; Electron energy: 70eV, transmission line temperature: 250 ℃; Ion source temperature: 230 ℃; Quadrupole rod temperature: 150 ℃; Mass range: 35 ~ 450amu; Adopt the general library searching of WILEY qualitative.
According to gas chromatograph-mass spectrometer (GC-MS) analysis result and sensory evaluation result, the perfume material of selecting to be fit to prepares allotment type tamarind essence.
Self-control tamarind extract is carried out the gas chromatograph-mass spectrometer (GC-MS) analysis, gas chromatograph-mass spectrometer (GC-MS) analysis result such as table 1:
Figure 2012102802135100002DEST_PATH_IMAGE004
According to gas chromatograph-mass spectrometer (GC-MS) analysis result and sensory evaluation result, the perfume material of selecting to be fit to combines: preparation such as ethyl lactate, furfural, furfuryl alcohol, first position angelica lactone, 5 methyl furfural, phenmethylol, phenylacetaldehyde, ethyl levulinate, methylfuroate, furfuryl acetate, furanone, styracitol, maltol, camphor, cis-6-nonenol, methyl phenyl carbinyl acetate, vanillic aldehyde, second position damascone, ethyl myristate, hexadecylic acid, ethyl palmitate, ethyl oleate, self-control tamarind extract allotment type tamarind essence.
Embodiment 1
A kind of allotment type tamarind essence composition is following:
Sequence number Material name Consumption/part
1 Ethyl lactate 0.200
2 Furfural 0.100
3 Furfuryl alcohol 0.100
4 First position angelica lactone 0.120
5 5 methyl furfural 0.500
6 Phenmethylol 0.100
7 Phenylacetaldehyde 0.080
8 Ethyl levulinate 0.120
9 Methylfuroate 0.050
10 Furfuryl acetate 0.100
11 Furanone 0.080
12 Styracitol 0.050
13 Maltol 0.050
14 Camphor 0.050
15 Cis-6-nonenol 0.020
16 Methyl phenyl carbinyl acetate 1.000
17 Vanillic aldehyde 0.250
18 Second position damascone 0.150
19 Ethyl myristate 0.300
20 Hexadecylic acid 0.050
21 Ethyl palmitate 0.130
22 Ethyl oleate 0.180
23 Self-control tamarind extract 5.000
24 Water 30.000
25 Propane diols 61.420
26 Add up to 100
Embodiment 2
Another allotment type tamarind essence composition is following:
Sequence number Material name Consumption/part
1 Ethyl lactate 0.300
2 Furfural 0.050
3 Furfuryl alcohol 0.080
4 First position angelica lactone 0.080
5 5 methyl furfural 0.500
6 Phenmethylol 0.200
7 Phenylacetaldehyde 0.050
8 Ethyl levulinate 0.080
9 Methylfuroate 0.020
10 Furfuryl acetate 0.150
11 Furanone 0.050
12 Styracitol 0.100
13 Maltol 0.020
14 Camphor 0.050
15 Cis-6-nonenol 0.030
16 Methyl phenyl carbinyl acetate 1.500
17 Vanillic aldehyde 0.200
18 Second position damascone 0.100
19 Ethyl myristate 0.350
20 Hexadecylic acid 0.080
21 Ethyl palmitate 0.150
22 Ethyl oleate 0.250
23 Self-control tamarind extract 6.000
24 Water 30.000
25 Propane diols 59.910
26 Add up to 100
The tamarind essence of above-mentioned each embodiment gained is done sensory evaluation by senior perfumer of company and Application Engineer: tamarind essence gives off a strong fragrance, and coordinates, and is true to nature, comfortable taste, and exquisiteness, the sense of tamarind characteristic is strong.
A kind of through method for preparing join type tamarind essence, will be used for the production of relevant food as the food additives that promote tamarind product fragrance and mouthfeel.

Claims (4)

1. a preparation method who allocates type tamarind essence is characterized in that: at first self-control tamarind extract is carried out gas chromatograph-mass spectrometer (GC-MS) analysis and sensory evaluation analysis, analyze aroma component wherein; Select suitable perfume material then, preparation allotment type tamarind essence; Concrete steps are following:
(1) self-control tamarind extract is carried out gas chromatograph-mass spectrometer (GC-MS) analysis and sensory evaluation analysis, analyze aroma component wherein;
Self-control tamarind preparation method of extract: at first tamarind peeling fragmentation is mixed with water, add pectase then and carry out enzymolysis; Extract with processor for ultrasonic wave after adding ethanol; Then above-mentioned mixed liquor is filtered; At last filtrating is concentrated into finite concentration; Be self-control tamarind extract, self-control tamarind extract is carried out pre-treatment: 30 ~ 50g self-control tamarind extract water 100 ~ 150g dilution, adopt distilling and extracting device; With 40 ~ 60ml dichloromethane extraction; Use anhydrous sodium sulfate drying again, be concentrated into 1ml then, concentrate is used for the gas chromatograph-mass spectrometer (GC-MS) analysis of volatile components;
(2) according to gas chromatograph-mass spectrometer (GC-MS) analysis result and sensory evaluation result, the perfume material of selecting to be fit to prepares allotment type tamarind essence.
2. the preparation method of allotment type tamarind essence according to claim 1 is characterized in that: in the step (1), and GC conditions: HP-5MS capillary column: 30mm*0.25mm*0.25 μ m; Column temperature: 70 ~ 280 ℃; Temperature programming: 4 ℃/min; Post flow: 1.0ml/min; Injector temperature: 250 ℃; Sample size: 0.2 μ l; Split ratio: 100:1; Carrier gas: high pure nitrogen;
Mass spectrum condition: ionization mode EI; Electron energy: 70eV, transmission line temperature: 250 ℃; Ion source temperature: 230 ℃; Quadrupole rod temperature: 150 ℃; Mass range: 35 ~ 450amu; Adopt the general library searching of WILEY qualitative.
3. the preparation method of allotment type tamarind essence according to claim 1 is characterized in that: in the step (2), gas chromatograph-mass spectrometer (GC-MS) is following to the analysis result of self-control tamarind extract:
Sequence number Title Content/% 1 Ethyl lactate 0.373 2 Furfural 2.832 3 2, the 5-dimethyl pyrazole 0.484 4 Furfuryl alcohol 0.373 5 First position-angelica lactone 1.043 6 2 (5H)-furanones 0.764 7 2-butyl-4-methyl isophthalic acid, the 3-dioxolanes 0.484 8 5 methyl furfural 5.068 9 The 3-methyl isophthalic acid, the 2-cyclopentanedione 0.373 10 Phenmethylol 0.35 11 Phenylacetaldehyde 0.394 12 Ethyl levulinate 0.487 13 Methylfuroate 1.826 14 Pyrones 0.988 15 1-[2-(2-propoxyl)-1-isopropoxy]-2-propyl alcohol 0.764 16 5 hydroxymethyl furfural 9.596 17 Diethyl malate 0.317 18 5-[(5-methyl-2-furyl) methyl]-2-furfural 0.764 19 Ethyl myristate 0.368 20 Pentadecanoic acid 0.54 21 The pentadecanoic acid ethyl ester 0.491 22 The Z-11-gaidic acid 0.988 23 Phytol 2.715 24 Palmitic acid 18.092 25 Ethyl palmitate 2.72 26 Elaidic acid 11.776 27 Ethyl linoleate 1.714 28 Ethyl oleate 6.41 29 Ethyl stearte 1.267 30 (9Z)-9,17-18 carbon two olefine aldehydrs 0.475 31 Oleic acid-3-hydroxypropyl ester 0.976 32 The 13-fulure 1.605 33 Z, Z-3,13-18 carbon diene-1-alcohol 0.204
Select suitable perfume material in conjunction with sensory evaluation: ethyl lactate, furfural, furfuryl alcohol, first position angelica lactone, 5 methyl furfural, phenmethylol, phenylacetaldehyde, ethyl levulinate, methylfuroate, furfuryl acetate, furanone, styracitol, maltol, camphor, cis-6-nonenol, methyl phenyl carbinyl acetate, vanillic aldehyde, second position damascone, ethyl myristate, hexadecylic acid, ethyl palmitate, ethyl oleate, tamarind extract.
4. allotment type tamarind essence that the said preparation method of claim 1 obtains, it is characterized in that: this allotment type tamarind essence composition is following:
Sequence number Material name Consumption/part 1 Ethyl lactate 0.200 -0.300 2 Furfural 0.050 -0.100 3 Furfuryl alcohol 0.080 -0.100 4 First position angelica lactone 0.080 -0.120 5 5 methyl furfural 0.450 -0.550 6 Phenmethylol 0.100 -0.200 7 Phenylacetaldehyde 0.050 -0.080 8 Ethyl levulinate 0.080 -0.120 9 Methylfuroate 0.020 -0.050 10 Furfuryl acetate 0.100 -0.150 11 Furanone 0.050 -0.080 12 Styracitol 0.050 -0.100 13 Maltol 0.020 -0.050 14 Camphor 0.045 -0.055 15 Cis-6-nonenol 0.020 -0.030 16 Methyl phenyl carbinyl acetate 1.000 -1.500 17 Vanillic aldehyde 0.200 -0.250 18 Second position damascone 0.100 -0.150 19 Ethyl myristate 0.300 -0.350 20 Hexadecylic acid 0.050 -0.080 21 Ethyl palmitate 0.130 -0.150 22 Ethyl oleate 0.180 -0.250 23 The tamarind extract 5.000 -6.000 24 Water 30.000 -40.000 25 Propane diols 50.000 -60.000
CN2012102802135A 2012-08-08 2012-08-08 Preparation method for blending-type tamarind fruit essence and tamarind fruit essence therefrom Pending CN102783627A (en)

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CN106018628A (en) * 2016-08-08 2016-10-12 云南中烟工业有限责任公司 Method for detecting furfurals in saliva of smokers
CN106235235A (en) * 2016-07-28 2016-12-21 武汉黄鹤楼香精香料有限公司 A kind of essence of energy relieving alcoholism and protecting the liver and preparation method thereof
CN106281689A (en) * 2016-09-05 2017-01-04 上海应用技术大学 A kind of Flos Gardeniae essence and preparation method thereof
CN106645478A (en) * 2016-12-22 2017-05-10 淮阴师范学院 Extracting and detecting method of volatile flavor components in rape seeds
CN108497441A (en) * 2018-03-12 2018-09-07 广州市福邦食品科技有限公司 Preserved vegetable essence and its preparation method and application

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103389354A (en) * 2013-07-25 2013-11-13 湖北中烟工业有限责任公司 Analysis method of volatile component in vanilla bean crude drug
CN106235235A (en) * 2016-07-28 2016-12-21 武汉黄鹤楼香精香料有限公司 A kind of essence of energy relieving alcoholism and protecting the liver and preparation method thereof
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CN106645478A (en) * 2016-12-22 2017-05-10 淮阴师范学院 Extracting and detecting method of volatile flavor components in rape seeds
CN108497441A (en) * 2018-03-12 2018-09-07 广州市福邦食品科技有限公司 Preserved vegetable essence and its preparation method and application
CN108497441B (en) * 2018-03-12 2021-06-22 广州丽悦香精香料有限公司 Meicai essence and preparation method and application thereof

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Application publication date: 20121121