Research On Flavour-Enhancing By Enzymatic In The Mango Peel Essence Extraction

The aroma type of Tainong No.l mango peel is similar to or even stronger than that of the pulp, which makes it a material of natural essence production. In this paper, key technology on flavour-enhancing by enzymatic enzymolysis during aroma extraction from Tainong No.l mango peel was researched. Aroma components were extracted by solid-phase micro-extraction (SPME); qualitative and quantitative analysis were completed with gas chromatograph (GC) and gas chromatography-mass spectrometer)GC/MS; odour active value (OAV) and odour spectrum value (OSV) were calculated to evaluate the flavour-enhancing effect of different enzymatic enzymolysis conditions.The task of this paper includes below:optimization of SPME conditions; optimization of enzymolysis conditions of pectinase, cellulase and xylanase; mixture design of complex enzyme; change rule analysis of the aroma compounds in mango peel treated with nine different enzymolysis conditions and two blank samples as controls. Main results for this paper are as follows:1. The optimum conditions of SPME:fiber of100μmPDMS; equilibrium temperatures of50℃, extraction time of30mi、desorption time of6min (determined through orthogonal experiment L9(33) The RSD of contents of the total volatiles and terpinolene were8.28%�'�6.53%, respectively.2. The optimal reaction conditions of the three enzymes were separately given: pectinase amount of0.005%, pH of5.00, treating under50℃for40min; cellulase amount of0.15%, pH of4.00, treating under45℃for40min; pectinase amount of0.005%, pH of5.00, treating under50℃for40min; xylanase amount of0.02%, pH of4.00, treating under55℃for50min. The variation of the contents of aroma components in mango peel was correlated with the viscosity and the substrate content during the optimization process.3. The optimal reaction condition of complex enzyme was0.004%of pectinase and 0.014%of xylanase, with pH of4.5under50℃for25min.4. After the treatment with pectinase, cellulase, xylanase and complex enzyme, the total content of the aroma components in mango peel was increased by140%,150%,124%and160%, respectively. According to the analysis of OAV and OSV, the flavour-enhancing effect was obvious, and the original aroma characters were kept. Cellulase and β-glucosidase on mango peel was most conducive to improve aroma contents. There into, the OAV and OSV of butyl acetate, a bonding aroma component, were1260and56%, respectively, by which the quality of mango peel essence could be improved by the sweet note.