食品与机械2025，Vol.41Issue(11)：20-27,8.DOI:10.13652/j.spjx.1003.5788.2025.80026
余甘子特征香味成分提取及稳定性研究
Extraction of characteristic aroma components from Phyllanthus emblica L.and analysis of its stability
摘要
Abstract
[Objective]To investigate the factors affecting the extraction rate,characteristic aroma components,and stability of Phyllanthus emblica L.extracts from different producing areas.[Methods]Five types of P.emblica from four producing areas,including Guangdong,Yunnan,Jiangxi,and Sichuan,were used as raw materials.Orthogonal experiments were conducted to study the effects of various factors on the extraction rate.Gas chromatography-mass spectrometry(GC-MS)analysis and similarity calculations were used to compare the characteristic aroma components of P.emblica extracts from different producing areas.The stability of the extracts was evaluated based on appearance,relative density,and sugar content.[Results]Among the producing areas,dried P.emblica from Yunnan had the highest extraction rate,with solvent and material-to-liquid ratio being the main factors influencing extraction.GC-MS analysis showed that characteristic aroma components of extracts from Guangdong included furfural,furfuralcohol,pyranone,5-hydroxymethylfurfural,and ethyl palmitate,whereas extracts from Yunnan were characterized by 3-methyl-2-furanic acid and dibutyl phthalate.The similarity between these two extracts was only 0.943 6.[Conclusion]All five P.emblica extracts exhibited a prominent fruity-sweet aroma.However,there were significant differences in characteristic aroma components among different producing areas and varieties.The extracts also demonstrated good preservation and usage stability over a certain period.关键词
余甘子/特征香味成分/相似度/气质分析/香原料稳定性Key words
Phyllanthus emblica L./characteristic aroma components/similarity/GC-MS analysis/stability of extracts引用本文复制引用
李瑞,黄鸿猷,毛杰,赵文铂,赵铭钦,彭军仓..余甘子特征香味成分提取及稳定性研究[J].食品与机械,2025,41(11):20-27,8.基金项目
陕西中烟科技项目(编号:2023610000340221) （编号:2023610000340221）
河南省研究生联合培养基地项目(编号:YJS2024JD17) （编号:YJS2024JD17）
