Study On Extraction Technology For The Characteristic Flavor Substances Of Some Functional Plants

In the processing and production of some functional plants,many cuttings are produced,which are often discarded,resulting in waste of resources and environmental pollution.In order to make full use of resources and increase economic benefits,the effective ingredients can be extracted and their characteristic flavor substances can be used as food additives.In this paper,several kinds of areca and its offcut are used as raw materials to explore a set of extraction technology of characteristic flavor substances which is easy to operate and suitable for industrial production.The methods of leaching,cyclic extraction,reflux extraction and enzyme-assisted extraction were compared.The effects of extraction temperature,extraction time,liquid-solid ratio,solvent and extraction rate on extraction rate and sensory evaluation were investigated.Through orthogonal experiment,it is concluded that the best condition of areca characteristic flavor substances by thermal reflux continuous extraction is solid-liquid ratio 1:4 g·mL^-1,ethanol concentration 85%,extraction temperature 91?,time of 3 h.Under these optimal conditions,the extraction yield of dried betelnut,areca nut shell offcut,areca nut core offcut,areca nut offcut and the smoked betelnut were 13.8%,22.3%,28.5%,26.6%and 12.2%,respectively.The contents of common components of the first four characteristic flavor substances were determined,and the chemical components of characteristic flavors of dried betelnut and areca nut offcut were analyzed by GC-MS.According to the results of component analysis and sensory evaluation of characteristic flavor substances of areca nut offcut,modified by partial removal of tannin and maillard reaction can obviously improve the taste and produce special flavor.In order to expand the application scope of the process,tea and red dates were selected as raw materials to extract the characteristic flavor substances.Is obtained by single factor and orthogonal test,the optimum extraction conditions of green tea:extraction temperature at 80?for 3 h,solid-liquid ratio 1:15 g·mL^-1,80%ethanol concentration and extraction yield of 40.1%.For the extraction of black tea,the optimal extraction technology:extraction temperature at 70?for 3 h,solid-liquid ratio 1:15g·mL^-1,80%ethanol concentration and extraction yield of 36.6%.For the extraction of red date,the best extraction process of ethanol concentration85%,solid-liquid ratio 1:4 g·mL^-1,temperature 90?,reflow 5 h,extraction once,washing twice,the extraction yield of 56.5%.The contents of common components in characteristic flavor substances of green tea,black tea and red dates were tested.22 kinds of spices were extracted with 90%ethanol as solvent,the solid-liquid ratio was 1:5g·mL^-1,and the temperature was 91?,leaching for 3 h,extracting 2times.The results show that it is feasible to extract characteristic flavor substances from spices by thermal reflux.The three methods of leaching,cyclic extraction and thermal reflux continuous extraction were tested.The technical and economic feasibility analysis was carried out according to the production test results of thermal reflux extraction.The results showed that areca nut offcut could be extracted and used to produce the characteristic flavor substances of areca nut,which had good economic and social benefits,and could realize the comprehensive utilization of areca nut resources and the harmless treatment of solid waste of edible betel nut processing enterprises.