Food and Fermentation Industries >

2024 , Vol. 50 >Issue 9: 188 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034619

Optimization of ultrasonic-assisted two-phase extraction process of Toona sinensis flavor oil and its storage quality

  • JIANG Pengfei ,
  • ZHAO Tiantian ,
  • ZHAO Lili ,
  • SHI Guanying ,
  • ZHANG Le ,
  • WANG Zhaogai
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  • 1(Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China)
    2(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2022-12-14

  Revised date: 2023-02-27

  Online published: 2024-06-11

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Abstract

The preparation and stability of sulfur-containing volatile components from Toona sinensis have always been a difficult and hot issue in food flavor research.In this study, T. sinensis flavor oil was prepared by ultrasonic-assisted water-corn oil two-phase extraction, ultrasonic temperature, ultrasonic time, and ultrasonic power were studied by single-factor experiments and orthogonal experiments to determine the best ultrasonic-assisted extraction process of sulfur-containing volatile components in T. sinensis flavor oil.Finally, the acid value (AV), peroxide value (POV), and volatile components of T. sinensis flavor oil during storage were studied.Results showed that ultrasound-assisted treatment had a significant effect on the relative content of sulfur-containing volatile components in T. sinensis flavor oil.The optimal ultrasonic-assisted extraction conditions were 50 ℃, 50 min, and ultrasonic power of 240 W.Under this process condition, the relative content of sulfur-containing volatile components in T. sinensis flavor oil was (78.05±0.12)%.After 56 days of storage, the AV and POV of T. sinensis flavor oil gradually increased, and the higher the temperature, the more obvious the upward trend.As the main volatile components of T. sinensis flavor oil, sulfur-containing compounds played a critical role in the flavor of T. sinensis flavor oil.With the increase in storage temperature, the relative content of sulfur-containing compounds decreased significantly and the relative content of aldehydes increased significantly.The results of this study provide a theoretical basis and technical support for the preparation and application of T. sinensis flavor oil.

Key words： Toona sinensis flavor oil; ultrasonic-assisted extraction; volatile components; acid value; peroxide value

Cite this article

JIANG Pengfei , ZHAO Tiantian , ZHAO Lili , SHI Guanying , ZHANG Le , WANG Zhaogai . Optimization of ultrasonic-assisted two-phase extraction process of Toona sinensis flavor oil and its storage quality[J]. Food and Fermentation Industries, 2024 , 50(9) : 188 -195 . DOI: 10.13995/j.cnki.11-1802/ts.034619

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