Abstract
[Objective] To investigate the factors affecting the extraction rate, characteristic aroma components, and stability of Phyllanthus emblica L.extracts from different producing areas. [Methods] Five types of P.emblica from four producing areas, including Guangdong, Yunnan, Jiangxi, and Sichuan, were used as raw materials.Orthogonal experiments were conducted to study the effects of various factors on the extraction rate.Gas chromatography -mass spectrometry (GC-MS) analysis and similarity calculations were used to compare the characteristic aroma components of P.emblica extracts from different producing areas.The stability of the extracts was evaluated based on appearance, relative density, and sugar content. [Results] Among the producing areas, dried P.emblica from Yunnan had the highest extraction rate, with solvent and material -to-liquid ratio being the main factors influencing extraction.GC -MS analysis showed that characteristic aroma components of extracts from Guangdong included furfural, furfuralcohol, pyranone, 5-hydroxymethylfurfural, and ethyl palmitate, whereas extracts from Yunnan were characterized by 3-methyl -2-furanic acid and dibutyl phthalate.The similarity between these two extracts was only 0.943 6. [Conclusion] All five P.emblica extracts exhibited a prominent fruity -sweet aroma.However, there were significant differences in characteristic aroma components among different producing areas and varieties.The extracts also demonstrated good preservation and usage stability over a certain period.
Publication Date
12-11-2025
First Page
20
Last Page
27
DOI
10.13652/j.spjx.1003.5788.2025.80026
Recommended Citation
Rui, LI; Hongyou, HUANG; Jie, MAO; Wenbo, ZHAO; Mingqin, ZHAO; and Juncang, PENG
(2025)
"Extraction of characteristic aroma components from Phyllanthus emblica L. and analysis of its stability,"
Food and Machinery: Vol. 41:
Iss.
11, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2025.80026
Available at:
https://www.ifoodmm.cn/journal/vol41/iss11/3
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