Preparation And Refining Technology Research Of Food Fumeol And Analysis Of The Aroma Compositions

Smoked meat,fumigated by traditional method of burning hair smoke,is very favorite because of its unique flavor and colour. However, there are many harmful substances such as PAHs is generated in the smoking process, which threaten human health.As a kind of food additive,fumeol made by liquefaction of smoke through condensation or dissolution, has an close flavor and colour with fumigated product by gas smoke,and reduces carcinogenic in the Smoked food. Now the kind of fumeol in our country is very single, but the demand of fumeol is gradually expanding. So, choosing suitable materials to produce new fumeols by distillation process and different refining methods will reduce the content of carcinogen, make for popularization and application of fumeol.Through analysing the physicochemical ingredients of Longan and jackfruit branch, we can conclude that the content of cellulose and hemicellulose in jackfruit branch is higher while the content of lignin is minimum; the content of lignin in Longan branch is lower. To some extent, the content of phenolic compounds and carbonyl compounds is determined by the content of cellulose, hemicellulose and lignin.The preparation conditions of the Longan branch fumeol, jackfruit branch fumeol and surcose fumeol are determined through single-factor and orthogonal experiments using the content of phenolic compounds, carbonyl compounds and B(a)P as the index. The best distillation conditions are:Longan branch fumeol distillation temperature is400℃heating rate is10℃/min, pH10.5,and particle size is2mm; jackfruit branch fumeol distillation temperature is400℃, heating rate is15℃/min and particle size is3mm; surcose fumeol distillation temperature is350℃, heating rate is10℃/min, Sucrose Content is10%. Contrast the three smoky fragrance produced by the best conditions, the content of carbonyl compounds in surcose fumeol is highest and the content is19.63g/100mL, the content of B(a)P in Longan branch fumeo is minimum and the content is13.6ug/mL, The content of phenolic substances in jackfruit branch is highest,the content is19.2mg/mL, meanwhile,the content of B(a)P is also the highest.but the content of carbonyl compound is lowest.Crude smoked liquid contain a certain amount of B(a)P, it will be no difference with smoked meat producing by traditional method if direct use. Therefore it is needed to adopt certain method to reduce its content and remove it in order to ensure the safety of meat products.This paper adopts XAD-4macroporous adsorption resins、PAC、GAC and diatomite to reduce the content of B(a)P. The paper will research the static adsorption conditions of the four adsorbing material, in the meantime, explore the dynamic adsorption effect of XAD-4macroporous resin on B(a)P and Phenolics, choose Longan branch smoked fluid as adsorption target which the content of B(a)P is lowest. Through the experiment of static adsorption of various factors, concluding the following conclusion:①XAD-4macroporous static adsorptive:5.00mL Longan branch fumeols without diluted,1.00g resin, and adsorption at room temperature. Desorption agent was100%ethanol for20.00mL.②XAD-4macroporous dynamic adsorptive:9.5BV Longan branch fumeols without diluted, flow velocity of1.5mL/min, and adsorption at room temperature. Desorption agent was95%ethanol for9BV and flow velocity of3mL/min.③Activated carbon and diatomite static adsorptive:5.00mL Longan branch fumeols without diluted,0.25g PAC of160bean size, and adsorption at50℃;5.00mL Longan branch fumeols without diluted,0.25g GAC or diatomite, and adsorption at20℃;Desorption agent was95%methanol for17.50mLWhen B(a)P adsorption along with fumeol on XAD-4macroporous adsorption resins^PAC、GAC and diatomite, three kind of fumeol contain different ingredient and content which will influence the adsorption of B(a)P and Phenolics. The paper adopts four adsorption XAD-4macroporous resins、PAC、GAC and diatomite to refine Longan branch fumeol、jackfruit branch fumeol and sucrose fumeol. analyses flavor substances and B(a)P of treatment of three kinds of smoked fluid by four adsorbent.This paper uses colorimetric method determine the content of B(a)P and Phenolics in fumeol of three untreated and twelve treated. The better result show that the content of B(a)P in Longan branch and jackfruit branch fumeol drop to1.95ug/mL、5.65ug/mL by resin adsorption, sucrose and jackfruit branch fumeol at3.45ug/mL and6.3ug/mL, treated by PAC, but the adsorption rate of phenolic using XAD-4resin is higher than PAC. the adsorption rate of B(a)P is between30%and50%,which phenolic around10%.According to concentration change of B(a)P and Phenolics before and after adsorption, concluding that different smoked fluid should choose different adsorbents for refining. Meanwhile GC-MS analysis indicate XAD-4resin and PAC can completely adsorp pahs of fumeol, but for enzene class and ether ingredients,adsorption degree is XAD-4resin and PAC in turn. Diatomite and GAC have differences with different kinds of liquid smoke. Sucrose fumeol, Longan branch fumeol and jackfruit branch fumeol detected respectively95,123and136 types of components,73、91、99and79、107、114types of components were detected separately after XAD-4resin and PAC adsorption, but treated by the diatomite and GAC component of fumeol hardly any change.