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Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia Andrews

文献类型： 外文期刊

作者： Dong, Zhizhe 1 ; Gu, Fenglin 1 ; Xu, Fei 1 ; Wang, Qinghuang 1 ;

作者机构： 1.CATAS, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

3.Minist Agr, Key Lab Genet Resources Utilizat Spice & Beverage, Wanning 571533, Hainan, Peoples R China

4.Natl Ctr Important Trop Crops Engn & Technol Res, Wanning 571533, Hainan, Peoples R China

5.Natl Ctr Important Trop Crops Engn & Technol Res, Wan

关键词： Extraction methods;Vanillin yield;Antioxidant activity;Odour;Kinetics

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Vanillin yield, microscopic structure, antioxidant activity and overall odour of vanilla extracts obtained by different treatments were investigated. MAE showed the strongest extraction power, shortest time and highest antioxidant activity. Maceration gave higher vanillin yields than UAE and PAE, similar antioxidant activity with UAE, but longer times than UAE and PAE. Overall odour intensity of different vanilla extracts obtained by UAE, PAE and MAE were similar, while higher than maceration extracts. Then, powered vanilla bean with a sample/solvent ratio of 4 g/100 mL was selected as the optimum condition for MAE. Next, compared with other three equations, two-site kinetic equation with lowest RMSD and highest R_(adj)~2 was shown to be more suitable in describing the kinetics of vanillin extraction. By fitting the parameters C_(eq), k_1, k_2, and f, a kinetics model was constructed to describe vanillin extraction in terms of irradiation power, ethanol concentration, and extraction time.

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