Study on Components of Vanilla Extracts by Different Extracting Technology

Abstract

Abstract: The flavor components were extracted by using either 95%alcohol or supercritical CO2 fluid from vanilla beans and were analyzed by GC/MS.There were twenty-eight and thirty-one known compounds identified by NIST107LIB and NIST21LIB data base in the two vanilla estracts respectively.The content of vanillin of vanilla extracts was determined by HPLC.The results indicates that the flavor components of vanilla estracts from different technology were greatly different.

Key words: Vanilla extracts , Flavor component , GC/MS , Vanillin

FU Shi-Liang, HUANG Mao-Fang, ZHOU Jiang, LI Si-Dong. Study on Components of Vanilla Extracts by Different Extracting Technology[J]. FOOD SCIENCE, 2002, 23(3): 109-112.

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Study on Components of Vanilla Extracts by Different Extracting Technology

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