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[1]刘永琼,余佩,陈雅芬,等.菠萝蜜芳香浸膏的质量标准[J].武汉工程大学学报,2013,(08):19-22,33.[doi:103969/jissn16742869201308004]
　LIU Yong qiong,YU Pei,CHEN Ya fen,et al.Quality standard of jackfruit aromatic extract[J].Journal of Wuhan Institute of Technology,2013,(08):19-22,33.[doi:103969/jissn16742869201308004]
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菠萝蜜芳香浸膏的质量标准(/HTML)
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《武汉工程大学学报》[ISSN:1674-2869/CN:42-1779/TQ]

卷:
期数:
2013年08期
页码:
19-22,33
栏目:
化学与化学工程
出版日期:
2013-08-31

文章信息/Info

Title:
Quality standard of jackfruit aromatic extract
文章编号:
16742869(2013)08001904
作者:
刘永琼1; 余佩1; 陈雅芬2; 王昭1; 李金1
1.武汉工程大学化工与制药学院，绿色化工过程省部共建教育部重点实验室，新型反应器与绿色化学工艺湖北省重点实验室，湖北 武汉 430074；2. 马应龙药业集团，湖北 武汉 430064
Author(s):
LIU Yongqiong1; YU Pei1; CHEN Yafen2; WANG Zhao1; LI Jin1
1.School of Chemical Engineering and Pharmacy，Wuhan Institute of Technology，Key Laboratory for Green Chemical Process of Ministry of Education，Hubei Key Laboratory of Novel Chemical Reactor & Green Chemical Technology，Wuhan 430074，China；2.The Pharmaceutical Company of Mayinglong，Wuhan 430064，China
关键词:
菠萝蜜; 芳香浸膏; 质量标准
Keywords:
jackfruit; aromatic extractum;  quality standard
分类号:
R284.1
DOI:
103969/jissn16742869201308004
文献标志码:
A
摘要:
通过对菠萝蜜芳香浸膏的感官指标包括香气和香味，理化指标包括酸值、酯值、相对密度、乙醇不溶物、砷含量、大肠杆菌计数和菌落总数等进行了测量分析，并根据食品添加剂和相似浸膏的国家质量标准结合实验测得的数据结果，研究并拟定菠萝蜜芳香浸膏的质量标准：同批次的菠萝蜜芳香浸膏均似榴莲香气，香甜味浓郁，具有菠萝蜜果的香甜味，感官指标（香气）基本无差异；同批次的菠萝蜜芳香浸膏的酸值≤20，酯值≥135，相对密度≥1.24，砷含量≤3 mg/kg，大肠菌群计数≤30 MPN（每100 g），菌落总数（个/克或个/毫升）≤1 000.结果表明：不同批次的菠萝蜜芳香浸膏的感官指标和理化指标稳定且符合相类似产品的要求.根据确定的质量考察指标，使菠萝蜜芳香浸膏的质量可控，对菠萝蜜芳香浸膏的工业化生产有一定的指导意义.
Abstract:
The aromatic extractum of jackfruit was prepared by solvent extraction to provide necessary guidance for the industrialization. The quality standard for aromatic extractum of jackfruit was studied out by analyzing the sensory indicators and physical and chemical indicators combined with the national quality standard of food additives .The sensory indicators include fragrance and flavor; the physical and chemical indicators include acid value, ester value relative density，ethanol insoluble matter，arsenic content, the total number of Escherichia coil and the colony count. The same batches of extractum of jackfruit smell like durian sweet and fruity with the jackfruit fruit, whose sensory indicators (fragrance) have no difference ; the same batches of extractum of physical and chemical indicators are as follows: acid value is less than or equal to 20,ester value is more than or equal to 135, relative density is more than or equal to 1.24, arsenic content is less than or equal to 3 mg/kg, coliform count is less than or equal to 30 MPN per 100 g, the total number of colonies (number/g) is less than or equal to 1 000.The results show that the sensory indicators and physiochemical indicators have good stabilitywhich meets the requirements of similar extractum in different batches. Indicators of jackfruit extractum can be controlled, which has guiding significance for industrial production.

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：20130607作者简介：刘永琼（1953），女，教授，湖北枣阳人，硕士研究生导师.研究方向：药物合成、药物制剂与天然药物.
更新日期/Last Update: 2013-09-07