农产品加工2023年第1期文章编号：1671-9646（2023）01b-0030-05第1期（总第568期）农产品加工No.12023年1月FarmProductsProcessingJan.摘要：探究芥末辛辣风味物质提取方法及工艺流程，选择芥末辛辣风味物质适合的提取方法及工艺流程。以提取率为考查指标，分别采用水蒸气蒸馏法与同时蒸馏萃取法2种方法提取芥末中的辛辣风味物质，采用单因素试验与正交试验对芥末辛辣风味物质提取工艺进行优化。结果表明，水蒸气蒸馏法提取芥末辛辣风味物质受到原料用量、缓冲溶液体积、蒸馏时间等因素影响，其提取率在0.022%~0.055%；同时蒸馏提取法提取芥末辛辣风味物质受到水解时间、水解温度、pH值、抗坏血酸浓度、蒸馏时间影响，其提取率在0.098%~0.172%。水蒸气蒸馏法与同时蒸馏萃取法对芥末辛辣风味物质的提取工艺不同，同时蒸馏萃取法的提取率明显高于水蒸气蒸馏法，芥末辛辣风味物质的提取更适合选用同时蒸馏萃取法。关键词：芥末；辛辣风味物质；水蒸气蒸馏法；同时蒸馏萃取法；提取率中图分类号：TS264.3文献标志码：Adoi：10.16693/j.cnki.1671-9646（X）.2023.01.040StudyonDifferentExtractionMethodsofSpicyFlavorSubstanceinMustardDUXiling（HebiCollegeofVocationandTechnology，Hebi，He'nan458030，China）Abstract：Toexploretheextractionmethodandprocessflowofspicyflavorsubstanceinmustardandselectthesuitableex-tractionmethodandprocessflowofspicyflavorsubstanceinmustard.Theextractionrateastheindex，steamdistillationandsimultaneousdistillationandextractionwereusedtoextractspicyflavorsubstancesfrommustard.Singlefactorandorthogonaltestwereusedtooptimizetheextractionprocessofspicyflavorsubstancesfrommustard.Theresultsshowedthat，theeffectsofsteamdistillationontheamountofrawmaterials,volumeofbuffersolutionanddistillationtimewereinvestigated，andtheex-tractionratewas0.022%~0.055%.Atthesametime，theextractionratewas0.098%~0.172%undertheinfluenceofhydroly-sistime,hydrolysistemperature，pH，ascorbicacidanddistillationtime.Steamdistillationandsimultaneousdistillationandextractionhaddifferentextractionprocessesforspicyflavorsubstancesofmustard，andtheextractionrateofsimultaneousdis-tillationandextractionwasobviouslyhigherthanthatofsteamdistillation.Simultaneousdis...
