超临界CO2 萃取鸡腿菰中的挥发性风味成分.pdfVIP

240 2011, Vol. 32, No. 02 食品科学 ※分析检测 CO2 1,2 1, 1 1 3 李双石 ，兰 蓉 * ，张晓辉 ，马 越 ，陈 亮 (1.北京电子科技职业学院，北京 100029 ；2. 中国农业大学食品科学与营养工程学院，北京 100083 ； 3.北京化工大学生命科学与技术学院，北京 100029) 运用超临界 CO2 萃取技术提取鸡腿菇中的挥发性风味成分，采用正交试验研究萃取温度、萃取压力、分 离温度、分离压力等因素对鸡腿菇挥发性风味成分萃取率的影响。结果表明：最佳提取工艺条件为萃取温度 55 ℃、 萃取压力 20MPa 、分离温度25 ℃、分离压力 8MPa 。通过气相色谱- 质谱联用技术(GC-MS)分析萃取物，鉴定出 25 种主要成分，其中亚油酸(52.67%) 、硬脂酸(27.77%)和棕榈酸(13.66%)是构成鸡腿菇风味的主要挥发性成分。 鸡腿菇；挥发性风味成分；超临界 CO2 萃取；气相色谱 - 质谱法 Supercritical Carbon Dioxide Fluid Extraction and GC-MS Analysis of Volatile Flavor Compounds in Coprinus comatua Fruiting Body 1,2 1, 1 1 3 LI Shuang-shi ，LAN Rong *，ZHANG Xiao-hui ，MA Yue ，CHEN Liang (1. Beijing Electronic Science and Technology Vocational College, Beijing 100029, China； 2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China； 3. College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China) Abstract：The extraction of volatile compounds from the fruiting body of Coprinus comatua was carried out using supercritical carbon dioxide fluid extraction technique, and the effects of the pressure and temperature for extraction and separation on extract yield were investigated by 9-run orthogonal array design experiments. The optimal temperature and pressure were 55 ℃ and 20 MPa for extraction and 25 ℃ and 8 MPa for separation. In the extract obtained under these conditions, 25 major components was identified by