Study Of The Volatile Components And Applications Of Vanilla Pericarp And Vanilla Seeds

As kind of typical tropical cash crops, vanilla has been widely applied to food, cosmetics,medicine and other fields. The application of vanilla including vanilla pericarps, vanilla beans and vanilla seeds. They are processed into tinctures extract ect, pericarps is processed into jam for dairy products, while beans is the research object in domestic country and foreign, the volatile composition in pericarps and seeds are rarely reported. Now vanilla has become one of the development of new spices varieties in the domestic and the research has achieved initial progress. For make up for the volatile components of vanilla pericarps and seeds in the blank,therefore, the vanilla beans of Hainan was used as raw material in this research, volatiles in vanilla pericarp and vanilla seeds were investigated by electronic nose and headspace solid phase microextraction and gas chromatography-mass(HS-SPME-GC/MS) spectrometry. In addition, regarding vanillin yields as the index, the orthogonal method to optimize the solvent extraction method, was used to determine the vanillin in the vanilla pericarp and the vanilla seeds. Development of different products according to the different volatile composition and different main composition content in vanilla pericarps and vanilla seeds, and developed the vanilla seeds yogurt and vanilla wine. The main results are as follows:Using electronic nose analysis vanilla pericarps, vanilla beans and vanilla seeds in volatile composition differences. The condition of solid phase micro-extraction(SPME) for volatile components in vanilla pericarps and vanilla seeds was optimized and the volatile components in them were extracted by SPME. The results showed the optimal condition was as follows:extraction head of 75?m CAR/PDMS, sample weight 2.0 g, extraction temperature 80 ?,extraction time 20 min, parsing time 8 min and 71 volatile components were identified from vanilla pericarps, in these ingredients are mainly aromatic compounds, the highest levels of vanillin and followed by benzaldhyde, 4-hydroxy and phenol, 2-methoxy-. Extraction head of75 ?m CAR/PDMS, sample weight 1.0 g, extraction temperature 80 ?, extraction time 20 min, parsing time 8min and 48 volatile components were identified from vanilla seeds in these ingredients are mainly aromatic compounds, the highest levels of vanillin and followed byphenol, 2-methoxy-, phenol and furfural, the vanillin content in vanillin pericarps is much higher than vanilla seeds.Using single factor and orthogonal test method and the techniques of ultra high performance liquid chromatography(HPLC) technique optimized the condition of the vanillin extracted from vanilla pericarps, vanilla beans and vanilla seeds. The results showed that vanillin was extracted from vanilla pericarps by liquid ratio 2.0 g/100 m L, methanol concentration 70%, extracting time 16 h and extracting temperature 50 ?, the extraction ratio of vanillin 4.49%. Extracted from vanilla seeds by liquid ratio 3 g/100 m L, methanol concentration 80%, extracting time 12 h and extracting temperature 50 ?, the extraction ratio of vanillin 2.49%.According to the differences of volatile components and vanillin in vanilla pericarp and vanilla seeds, development of vanilla pericarps and vanilla seeds products combine with the human senses and electronic senses. The results showed that the vanilla seeds yogurt add vanilla seeds jam 0.6%, sugar 3.0% and streptococcus thermophilus and lactobacillus Bulgaria0.1%; Mulberry vanilla wine add glucose 145.0 g/L, citric acid 2.0 g/L and vanilla pericarps oil resin 0.6 g/L; Olive vanilla sparkling wine add glucose 145.0 g/L, citric acid 2.0 g/L and vanilla pericarps oil resin 8.0 g/L.