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Study on extraction of pandan flavor from pandan leaves using steam distillation

机译：蒸汽蒸馏法从香兰叶中提取香兰香精的研究

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摘要

Pandan is one of the leaves that contain the essence inside and release the keyudaroma component as their heating with the boiling point of water. The aroma compounduditself is very useful for the industrial flavorings in Southeast Asia. The objective of thisudresearch is to determine the best operating parameter for the extraction of Pandan flavorudfrom Pandan leaves using steam distillation. The parameter of the operating is variedudwhich is the time; temperature and also the ratio of distill water with pandan leaves. Pretreatmentudalso been done in order to get higher removal of natural flavor from pandanudleaves. The pandan compound is analyzed by using GC FID to find one of key aromaudcompound which is 3-hexanol by using the 3-hexanol standard curve as references. Theudresult shown, the yield of the oil that get mostly is proportional with the concentration ofud3-hexanol as one of the compound in pandan. The best condition is to get purifiedudpandan flavor is at the 6 hours with the temperature 100°C at ratio 1:6. The study isudeconomically feasible and it is proven to be favorable as increasing the quality of theudpandan flavorings compared to the industrial. The method also that be used is suitable asudusing steam distillation as the extraction process which is more safe and reliable.
机译：香兰是其中含有精华的叶子之一，并随着水沸点的加热而释放出关键的 udaroma成分。芳香化合物本身对东南亚的工业调味剂非常有用。这项研究的目的是确定使用蒸汽蒸馏从香兰叶中提取香兰香精/ ud的最佳操作参数。操作参数变化 ud为时间；温度以及蒸馏水与香兰叶的比例。还进行了预处理，以便从香兰杜鹃叶中获得更高的天然风味。通过使用GC FID分析香兰化合物，以3-己醇标准曲线为参考，找到关键的香气/化合物之一，即3-己醇。结果表明，大部分得到的油的产率与pan兰中作为化合物之一的ud3-己醇的浓度成正比。最好的条件是在100℃，比例为1：6的6小时内获得纯正的 udpandan风味。该研究在经济上是可行的，并且被证明是有利的，因为与工业相比提高了 udpandan调味品的质量。还可以使用该方法作为蒸汽蒸馏法，因为它更安全可靠。

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    Erna Qurratu Aini Ruslan;

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  • 年度 2011
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