青芒果调味液的工艺优化研究及香气成分分析Study on Process Optimization of Flavoring Liquid of Green Mango and Analysis of Aroma Components
马烁,刘瑾,赵华
摘要(Abstract)：
以青芒果为原材料，采用冷凝回流方法得到粗样品芒果调味液。以调味液的香气成分5-羟甲基糠醛(5-HMF)的浓度作为提取工艺的评判标准，然后在粗样品中加入硅藻土澄清剂进行澄清脱色处理。通过单因素实验和正交实验确定了芒果香气调味液的最佳工艺条件为料液比1∶10、乙醇浓度60%、水浴温度65℃、回流时间4 h。然后采用GC-MS对其香气成分进行分析，鉴定出12种挥发性香气成分，最主要的香气成分有5-HMF、1,1-二乙氧基乙烷、糠醛和5-甲基呋喃醛等。该实验对新型调味液的研发具有重要意义。
关键词(KeyWords)： 青芒果;调味液;香气;工艺优化
基金项目(Foundation): 宁夏回族自治区重点研发项目(2020BDE43008-02)
作者(Author): 马烁,刘瑾,赵华
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