CN104450185A - Method for extracting and preparing passion fruit flavor - Google Patents
Method for extracting and preparing passion fruit flavor Download PDFInfo
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- CN104450185A CN104450185A CN201410578370.3A CN201410578370A CN104450185A CN 104450185 A CN104450185 A CN 104450185A CN 201410578370 A CN201410578370 A CN 201410578370A CN 104450185 A CN104450185 A CN 104450185A
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- passion fruit
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- enzymolysis
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
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Abstract
The invention relates to a method for extracting and preparing a passion fruit flavor, and belongs to the technical field of flavor preparation. The method particularly comprises the following steps of: taking passion fruit pulp as a raw material, and treating the passion fruit pulp by adopting double enzymes, namely pectinase and xylanase; then extracting functional fragrance components of the passion fruit pulp by adopting two ionic liquids, namely 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM]PF6) and 1-methyl-3-hexyl imidazole hexafluorophosphate ([HMIM]PF6), and further carrying out supercritical CO2 extraction on the fragrance components of residues obtained after ionic liquid extraction; finally concentrating to obtain a natural passion fruit flavor. The method disclosed by the invention has the characteristics of environmental friendliness, high extraction efficiency and the like.
Description
Technical field
The present invention relates to a kind of spices and extract preparation method, be specifically related to a kind of passion fruit spices and extract preparation method, belong to spices preparing technical field.
Background technology
China is the country that fruits output is maximum in the world, and this industry occupies very large proportion in national economy, and in ultimate production, 80% for eating raw, and remaining 20% is processed into various fruit product.As inspissated juice, dried fruit, crisp, can, fruit juice, preserved fruit etc., these products are except meeting domestic consumer's demand, and some is sold abroad.Fruit juice is fruit product with fastest developing speed, and main products is Sucus Mali pumilae and some tropical fruit juice (as Sucus Mangiferae indicae, longan juice, Lychee juice etc.), because of its unique flavor and delicate mouthfeel, receives the favorable comment greatly in the international market.Along with modern society's development, living standards of the people day by day improve, and everybody is increasing to the demand of the important fruit product of another kind and fruit juice concentrate, but inspissated juice is easy large losses volatile matter when producing, cause product natural scents not enough, bad, thus affect export sales.It is add spices that the maintenance of current enterprise and raising product fragrance commonly use measure, comprises natural perfume and synthetic perfume.The former mainly from natural product as fruit, flower, concentrated collection is extracted in leaf, this part fragrance content in plant is very micro-and mostly be volatility half volatile material, its extraction process is loaded down with trivial details, planting cost is excessive, fail to produce in enormous quantities, therefore natural perfume is expensive, be used in fruit product flavouring also few, synthetic perfume application is wider, such spices forms by fragrance monomer is composite in proportion, its note odor type and natural product there are differences, flavouring effect can not compare favourably with original fragrance, the addition that hygienic standard specifies is severely limited to during use, but because of its abundance, cheap, be widely used in foodstuff production, it is the main source of spices, and natural perfume due to its price comparison expensive, comparision contents is low, use cost is higher, use does not have synthetic perfume extensively with conventional.
Passion fruit is the herbaceous species plant of Passifloraceae passion vine.Extensively plant in subtropical and tropical zones, mainly contain purple fruit and yellow fruit two large classes.About 20 years plant life-spans, general 8 to 10 years of economical life.Passion fruit is called because having the strong fragrance of various fruits.Fruit juice gives out pomegranate, pineapple, strawberry, lemon, mango, smoked plum etc. ten various fruits fragrance, is rich in crude protein, VITAMIN, phosphorus, calcium, potassium etc., are described as the king of fruit juice, except eating raw, with the food such as fruit juice, jelly of its processing, suffus an exquisite fragrance all around, refreshing, there is healthcare, help digest, improve the effects such as body immunity.Vegetables, feed be eaten or be done to fruit can raw.Fruit flesh succulence liquid, adds calcium bicarbonate and sugar, can be made into the beverage that fragrance is good to eat, also can be used to be added in Other Drinks to improve fragrance and the quality of beverage.At present, there is passion fruit essence and flavoring agent on the market, there is the fragrance of various fruits, these essence and flavoring agents mainly contain compound essence spices and natural essence spices, and major part is synthetic essence and flavoring agent, and its fragrant atmosphere and natural passion fruit spices still have certain difference, simultaneously, synthesis passion fruit essence and flavoring agent does not have natural passion fruit spices delicate fragrance nature, and its fragrance is stronger, affects the quality of product.So the delicate fragrance that the extraction of natural passion fruit spices can keep passion fruit natural, improve the quality of product, its research and development have great importance simultaneously.
Chinese patent, the patent No.: 201310386824.2; Disclose a kind of preparation method of passiflora edulis drink, the method has fully utilized pulp and the pericarp of passion fruit, avoids the waste of pericarp.The patent No. 201310386825.7, discloses a kind of preparation method of passion fruit dedicated fertilizer, this preparation method with passion fruit fallen leaves and rubbish from cooking for main raw material, can turn waste into wealth, reducing the environmental pollution of waste, fermenting by adding enzymatic microorganism, obtained fertilizer efficiency is good.Though above patent is all to fully utilize for the purpose of passion fruit, but be not utilize its extraction to prepare passion fruit spices, the extractive technique about passion fruit spices yet there are no report.Therefore, develop a kind of method tool utilizing passion fruit to extract the natural passion fruit spices of preparation to be of great significance.
Summary of the invention
The object of this invention is to provide a kind of passion fruit spices and extract preparation method, adopt polygalacturonase and the two ferment treatment passion fruit meat of zytase, then adopt 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM] PF
6) and 1-methyl-3-hexyl imidazolium hexafluorophosphate ([HMIM] PF
6) two kinds of its function aroma components of ionic liquid extract, the residue after ionic liquid extract is further through supercritical CO
2extract its aroma component, namely finally concentrated, lyophilize obtains natural passion fruit spices; The method has significant Titian effect and keeps original odour characteristics, and fragrance is naturally pure, and ionic liquid extract environmental protection, can be recycled.
Object of the present invention is achieved by the following technical programs:
A kind of passion fruit spices extracts preparation method, comprises the steps:
(1) two enzyme enzymolysis
With passion fruit meat for raw material, adopt polygalacturonase and the two ferment treatment of zytase, enzymatic hydrolysis condition is: polygalacturonase addition is the 0.001-0.016% of passion fruit pulp weight, zytase addition is the 0.010-0.090% of passion fruit pulp weight, hydrolysis temperature is 30-60 DEG C, enzymolysis pH is 4-8, and enzymolysis time is 25-65min;
(2) ionic liquid extract organic substance
Ionic liquid extract is carried out to the passion fruit meat after enzymolysis, extraction conditions is: two kinds of ionic liquid additions are 3-8mg/50ml passion fruit meat enzymolysis solution, and extraction time is 30-120min, and extraction pH is 6-10, Extracting temperature is 30-60 DEG C, filters to obtain extracting solution A after extraction;
(3) supercritical CO
2extraction volatile essential oil
Passion fruit residue is filtered to obtain, recycling supercritical CO after ionic liquid extract
2extraction, condition is: extraction kettle pressure 15-35MPa, extraction temperature 30-55 DEG C, CO
2flow 5-10kg/h, pH are 5-9, solid-to-liquid ratio 1:12-19, obtain extracting solution B;
(4) mixing is concentrated
Adopt distillation under vacuum to concentrate extracting solution A and extracting solution B, under the pressure, 30-50 DEG C condition of 10Pa, namely concentrated 1-3h, then obtain passion fruit spices through cryogenic vacuum lyophilize;
Ionic liquid described in step (2) is respectively: 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM] PF
6) and 1-methyl-3-hexyl imidazolium hexafluorophosphate ([HMIM] PF
6), these two kinds of ionic liquids are denseer thick, adopt quality to take during use; The mass ratio of described ionic liquid is: 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM] PF
6): 1-methyl-3-hexyl imidazolium hexafluorophosphate ([HMIM] PF
6)=1: 1;
The passion fruit meat of raw material is medium well passion fruit meat, and the method is applicable to extract the aroma component of passion fruit seed.
The present invention relative to the beneficial effect of prior art is:
Compared with other techniques, present invention process adopts two enzyme resolving tech, ionic liquid extract method and supercritical CO
2extraction process triplicity is extracted and is prepared passion fruit spices, and the method has significant Titian effect and keeps original odour characteristics, and fragrance is naturally pure, and ionic liquid extract environmental protection, can be recycled.
Passion fruit meat respectively through the two ferment treatment of polygalacturonase and zytase with contrast without two ferment treatment, its aroma component yield as shown in Figure 1: the aroma component of two ferment treatment gained is significantly greater than to be crossed without two ferment treatment.
Passion fruit meat respectively through four kinds of process, its volatile essential oil yield is as Fig. 2: as shown in Figure 2, supercritical CO
2extraction volatile essential oil is significantly better than other extracting method to the extraction of passion fruit aroma substance.
Accompanying drawing explanation
Fig. 1 is two kinds of process impacts on passion fruit aroma substance yield;
Fig. 2 is the yield figure of passion fruit volatile essential oil under four kinds for the treatment of processs.
Embodiment
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention, the specific embodiment of the invention is implemented by Synthesis and applications two aspect.
Embodiment 1
A kind of passion fruit spices extracts preparation method, comprises the steps:
(1) two enzyme enzymolysis
With passion fruit meat for raw material, adopt polygalacturonase and the two ferment treatment of zytase, enzymatic hydrolysis condition is: polygalacturonase addition is 0.001% of passion fruit pulp weight, zytase addition is 0.010% of passion fruit pulp weight, hydrolysis temperature is 30 DEG C, and enzymolysis pH is 4, and enzymolysis time is 25min;
(2) ionic liquid extract organic substance
Carry out ionic liquid extract to the passion fruit meat after enzymolysis, extraction conditions is: two kinds of ionic liquid additions are 3mg/50ml passion fruit meat enzymolysis solution, and extraction time is 30min, and extracting pH is 6, and Extracting temperature is 30 DEG C, filters to obtain extracting solution A after extraction;
(3) supercritical CO
2extraction volatile essential oil
Passion fruit residue is filtered to obtain, recycling supercritical CO after ionic liquid extract
2extraction, condition is: extraction kettle pressure 15MPa, extraction temperature 30 DEG C, CO
2flow 5kg/h, pH are 5, solid-to-liquid ratio 1:12, obtain extracting solution B;
(4) mixing is concentrated
Adopt distillation under vacuum to concentrate extracting solution A and extracting solution B, under the pressure, 30 DEG C of conditions of 10Pa, namely concentrated 1h, then obtain passion fruit spices through cryogenic vacuum lyophilize.
Embodiment 2
A kind of passion fruit spices extracts preparation method, comprises the steps:
(1) two enzyme enzymolysis
With passion fruit meat for raw material, adopt polygalacturonase and the two ferment treatment of zytase, enzymatic hydrolysis condition is: polygalacturonase addition is 0.016% of passion fruit pulp weight, zytase addition is 0.090% of passion fruit pulp weight, hydrolysis temperature is 60 DEG C, and enzymolysis pH is 8, and enzymolysis time is 65min;
(2) ionic liquid extract organic substance
Carry out ionic liquid extract to the passion fruit meat after enzymolysis, extraction conditions is: two kinds of ionic liquid additions are 8mg/50ml passion fruit meat enzymolysis solution, and extraction time is 120min, and extracting pH is 10, and Extracting temperature is 60 DEG C, filters to obtain extracting solution A after extraction;
(3) supercritical CO
2extraction volatile essential oil
Passion fruit residue is filtered to obtain, recycling supercritical CO after ionic liquid extract
2extraction, condition is: extraction kettle pressure 35MPa, extraction temperature 55 DEG C, CO
2flow 10kg/h, pH are 9, solid-to-liquid ratio 1:19, obtain extracting solution B;
(4) mixing is concentrated
Adopt distillation under vacuum to concentrate extracting solution A and extracting solution B, under the pressure, 50 DEG C of conditions of 10Pa, namely concentrated 3h, then obtain passion fruit spices through cryogenic vacuum lyophilize.
Embodiment 3
A kind of passion fruit spices extracts preparation method, comprises the steps:
(1) two enzyme enzymolysis
With passion fruit meat for raw material, adopt polygalacturonase and the two ferment treatment of zytase, enzymatic hydrolysis condition is: polygalacturonase addition is 0.008% of passion fruit pulp weight, zytase addition is 0.050% of passion fruit pulp weight, hydrolysis temperature is 45 DEG C, and enzymolysis pH is 6, and enzymolysis time is 45min;
(2) ionic liquid extract organic substance
Carry out ionic liquid extract to the passion fruit meat after enzymolysis, extraction conditions is: two kinds of ionic liquid additions are 6mg/50ml passion fruit meat enzymolysis solution, and extraction time is 75min, and extracting pH is 8, and Extracting temperature is 45 DEG C, filters to obtain extracting solution A after extraction;
(3) supercritical CO
2extraction volatile essential oil
Passion fruit residue is filtered to obtain, recycling supercritical CO after ionic liquid extract
2extraction, condition is: extraction kettle pressure 25MPa, extraction temperature 40 DEG C, CO
2flow 8kg/h, pH are 7, solid-to-liquid ratio 1:15, obtain extracting solution B;
(4) mixing is concentrated
Adopt distillation under vacuum to concentrate extracting solution A and extracting solution B, under the pressure, 40 DEG C of conditions of 10Pa, namely concentrated 2h, then obtain passion fruit spices through cryogenic vacuum lyophilize.
Embodiment 4
A kind of passion fruit spices extracts preparation method, comprises the steps:
(1) two enzyme enzymolysis
With passion fruit meat for raw material, adopt polygalacturonase and the two ferment treatment of zytase, enzymatic hydrolysis condition is: polygalacturonase addition is 0.012% of passion fruit pulp weight, zytase addition is 0.070% of passion fruit pulp weight, hydrolysis temperature is 50 DEG C, and enzymolysis pH is 7, and enzymolysis time is 50min;
(2) ionic liquid extract organic substance
Carry out ionic liquid extract to the passion fruit meat after enzymolysis, extraction conditions is: two kinds of ionic liquid additions are 6mg/50ml passion fruit meat enzymolysis solution, and extraction time is 100min, and extracting pH is 9, and Extracting temperature is 50 DEG C, filters to obtain extracting solution A after extraction;
(3) supercritical CO
2extraction volatile essential oil
Passion fruit residue is filtered to obtain, recycling supercritical CO after ionic liquid extract
2extraction, condition is: extraction kettle pressure 30MPa, extraction temperature 40 DEG C, CO
2flow 9kg/h, pH are 5-9, solid-to-liquid ratio 1:16, obtain extracting solution B;
(4) mixing is concentrated
Adopt distillation under vacuum to concentrate extracting solution A and extracting solution B, under the pressure, 40 DEG C of conditions of 10Pa, namely concentrated 1.5h, then obtain passion fruit spices through cryogenic vacuum lyophilize.
Embodiment 5
A kind of passion fruit spices extracts preparation method, comprises the steps:
(1) two enzyme enzymolysis
With passion fruit meat for raw material, adopt polygalacturonase and the two ferment treatment of zytase, enzymatic hydrolysis condition is: polygalacturonase addition is 0.008% of passion fruit pulp weight, zytase addition is 0.030% of passion fruit pulp weight, hydrolysis temperature is 40 DEG C, and enzymolysis pH is 5, and enzymolysis time is 35min;
(2) ionic liquid extract organic substance
Carry out ionic liquid extract to the passion fruit meat after enzymolysis, extraction conditions is: two kinds of ionic liquid additions are 4mg/50ml passion fruit meat enzymolysis solution, and extraction time is 50min, and extracting pH is 7, and Extracting temperature is 40 DEG C, filters to obtain extracting solution A after extraction;
(3) supercritical CO
2extraction volatile essential oil
Passion fruit residue is filtered to obtain, recycling supercritical CO after ionic liquid extract
2extraction, condition is: extraction kettle pressure 20MPa, extraction temperature 35 DEG C, CO
2flow 6kg/h, pH are 6, solid-to-liquid ratio 1:14, obtain extracting solution B;
(4) mixing is concentrated
Adopt distillation under vacuum to concentrate extracting solution A and extracting solution B, under the pressure, 35 DEG C of conditions of 10Pa, namely concentrated 2.5h, then obtain passion fruit spices through cryogenic vacuum lyophilize.
Claims (4)
1. passion fruit spices extracts a preparation method, it is characterized in that: comprise the steps:
(1) two enzyme enzymolysis
With passion fruit meat for raw material, adopt polygalacturonase and the two ferment treatment of zytase, enzymatic hydrolysis condition is: polygalacturonase addition is the 0.001-0.016% of passion fruit pulp weight, zytase addition is the 0.010-0.090% of passion fruit pulp weight, hydrolysis temperature is 30-60 DEG C, enzymolysis pH is 4-8, and enzymolysis time is 25-65min;
(2) ionic liquid extract organic substance
Ionic liquid extract is carried out to the passion fruit meat after enzymolysis, extraction conditions is: two kinds of ionic liquid additions are 3-8mg/50ml passion fruit meat enzymolysis solution, and extraction time is 30-120min, and extraction pH is 6-10, Extracting temperature is 30-60 DEG C, filters to obtain extracting solution A after extraction;
(3) supercritical CO
2extraction volatile essential oil
Passion fruit residue is filtered to obtain, recycling supercritical CO after ionic liquid extract
2extraction, condition is: extraction kettle pressure 15-35MPa, extraction temperature 30-55 DEG C, CO
2flow 5-10kg/h, pH are 5-9, solid-to-liquid ratio 1:12-19, obtain extracting solution B;
(4) mixing is concentrated
Adopt distillation under vacuum to concentrate extracting solution A and extracting solution B, under the pressure, 30-50 DEG C condition of 10Pa, namely concentrated 1-3h, then obtain passion fruit spices through cryogenic vacuum lyophilize.
2. a kind of passion fruit spices according to claim 1 extracts preparation method, it is characterized in that:
Ionic liquid described in step (2) is respectively: 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM] PF
6) and 1-methyl-3-hexyl imidazolium hexafluorophosphate ([HMIM] PF
6), these two kinds of ionic liquids are denseer thick, adopt quality to take during use.
3. a kind of passion fruit spices according to claim 1 and 2 extracts preparation method, it is characterized in that:
The mass ratio of the ionic liquid described in step (2) is: 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM] PF
6): 1-methyl-3-hexyl imidazolium hexafluorophosphate ([HMIM] PF
6)=1: 1.
4. a kind of passion fruit spices according to claim 1 extracts preparation method, it is characterized in that:
The passion fruit meat of raw material is medium well passion fruit meat, and the method is applicable to extract the aroma component of passion fruit seed.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520371A (en) * | 2016-09-23 | 2017-03-22 | 广西壮族自治区中国科学院广西植物研究所 | Passion fruit perfume |
| CN107057825A (en) * | 2017-03-08 | 2017-08-18 | 广东工业大学 | A kind of passion fruit seed oil and preparation method thereof |
| CN107474035A (en) * | 2017-07-20 | 2017-12-15 | 广西南宁桂知科技有限公司 | A kind of method that 3,4 O iso propylidene shikimic acids are prepared from mango core |
| CN108079357A (en) * | 2018-01-31 | 2018-05-29 | 袁承淼 | A kind of preparation method of air freshener |
| CN108272063A (en) * | 2018-01-31 | 2018-07-13 | 袁承淼 | A kind of aromatizing process of Passion Fruit Juice |
| CN108851195A (en) * | 2018-07-26 | 2018-11-23 | 湖北中烟工业有限责任公司 | A kind of preparation method of cigarette alfalfa extract |
| CN109874950A (en) * | 2019-04-12 | 2019-06-14 | 贵州省果树科学研究所 | A kind of extracting method of passion fruit hydrosol |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520371A (en) * | 2016-09-23 | 2017-03-22 | 广西壮族自治区中国科学院广西植物研究所 | Passion fruit perfume |
| CN107057825A (en) * | 2017-03-08 | 2017-08-18 | 广东工业大学 | A kind of passion fruit seed oil and preparation method thereof |
| CN107474035A (en) * | 2017-07-20 | 2017-12-15 | 广西南宁桂知科技有限公司 | A kind of method that 3,4 O iso propylidene shikimic acids are prepared from mango core |
| CN107474035B (en) * | 2017-07-20 | 2019-08-06 | 广西南宁桂知科技有限公司 | A method of preparing 3,4-O- iso propylidene shikimic acid from mango core |
| CN108079357A (en) * | 2018-01-31 | 2018-05-29 | 袁承淼 | A kind of preparation method of air freshener |
| CN108272063A (en) * | 2018-01-31 | 2018-07-13 | 袁承淼 | A kind of aromatizing process of Passion Fruit Juice |
| CN108851195A (en) * | 2018-07-26 | 2018-11-23 | 湖北中烟工业有限责任公司 | A kind of preparation method of cigarette alfalfa extract |
| CN108851195B (en) * | 2018-07-26 | 2021-05-18 | 湖北中烟工业有限责任公司 | Preparation method of alfalfa refined extract for cigarettes |
| CN109874950A (en) * | 2019-04-12 | 2019-06-14 | 贵州省果树科学研究所 | A kind of extracting method of passion fruit hydrosol |
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