Morsy Nashwa F S
Food Science Department, Faculty of Agriculture, Cairo University, Giza, 12613 Egypt.
J Food Sci Technol. 2016 Oct;53(10):3770-3777. doi: 10.1007/s13197-016-2363-0. Epub 2016 Oct 19.
This study evaluated the effect of conventional maceration and ultrasound assisted extraction techniques on the extraction yield, chemical composition and sensory characteristics of nutmeg oleoresins. Extraction was performed using material: absolute ethanol ratio 1:4, at room temperature. The volatile components of the oleoresin were identified by gas chromatography-mass spectrometry. The results of the study showed that the yield ranged from 4.55 to 9.63 %. Fifty-three compounds in the nutmeg oleoresin have been identified to account for >90 % of the total oil content. Sabinene, myristicin, elemicin, α-pinene, β-pinene, limonene, terpinen-4-ol and myristic acid were found as major compounds of all the nutmeg oleoresins obtained by different techniques. The sensory characteristics of the oleoresin were strongly influenced by the ultrasonic intensity and duration of extraction. The experimental results showed that ultrasound assisted extraction technique at 40 % of the maximal output power and 10 min produced superior quality nutmeg oleoresin with a remarkable yield.
本研究评估了传统浸渍法和超声辅助萃取技术对肉豆蔻油树脂的提取率、化学成分和感官特性的影响。在室温下，使用物料与无水乙醇比例为1:4进行提取。通过气相色谱-质谱联用仪鉴定油树脂中的挥发性成分。研究结果表明，提取率在4.55%至9.63%之间。已鉴定出肉豆蔻油树脂中的53种化合物，其含量占总油含量的90%以上。桧烯、肉豆蔻醚、榄香素、α-蒎烯、β-蒎烯、柠檬烯、萜品-4-醇和肉豆蔻酸是通过不同技术获得的所有肉豆蔻油树脂的主要成分。油树脂的感官特性受超声强度和提取时间的强烈影响。实验结果表明，在最大输出功率的40%和10分钟的条件下采用超声辅助萃取技术，可生产出品质优良、产量可观的肉豆蔻油树脂。
