The Research Of Extraction And Analysis On The Aroma Components Of Xinjiang Kumaiti Apricot

In recent years, some progress was made on the research of fruit aroma components, but the research on the constituents of apricot aroma was relatively less. Apricot has huge processing capacity as one of fruit characteristics resources in Xinjiang, however, the processing procedure of the components of apricot aroma can not be effectively recycled, suffered serious losses.The optimum parameters of the extraction process were determined in this paper through the analysis of the affection on the apricot aroma yield and compositions by different extraction methods and tecnologies; besides, the production of apricot jam in factory was simulated in order to recover the aroma components from the process of concentration so as to provide a theoretical basis for solving the reclaim of apricot aroma components for the factory.The Kumaiti Apricot was chosen as the experimental raw materials to extract the aroma components by wet distillation and supercritical CO2 fluid extraction in this paper. The optimum parameters of wet distillation optimized by single factor experiments and orthogonal were determined:distillation temperature was 60℃, distillation time was 3.0h, condensing temperature was 15℃, concentration temperature was 35℃, then, the yield of apricot aroma components was 0.175%. The optimal parameters of supercritical CO2 fluid extraction optimized were determined through single factor experiments and response surface Box-Behnken Design:extraction pressure was 22MPa, extraction temperature was 30℃, extraction time was 130min, then, the yield of aroma components was 0.545%. The GC-MS was used for the analysis of aroma components extracted, the results indicated that 2-hexenol, linalool and myrcenol as the basis of aroma components of apricot in two extraction methods had a higher detection rate. The yield and content of aroma components of the supercritical CO2 fluid extraction were higher than that of wet distillation through the comparison of two methods. So the supercritical CO2 fluid extraction was better than wet distillation. The three stages concentrate of apricot jam was simulated to recover the aroma components based on the wet distillation and combined with the actual conditions of the factory, the recovery rate was 0.105%, the equipment rehabilition programs was given as a suggestion to provide convenient conditions for the continuous production, the extended industrial chain and new products creation of the enterprise.