Наталія Епінетівна Фролова

Quality assessment of extracts from unconventional plant raw materials

В статті наведено результати визначення органолептичних, фізико-хімічних показників якості та показників безпечності водно-спиртових екстрактів гілочок чорної смородини та горобини звичайної. Визначено вміст фенольних і ароматичних речовин в отриманих екстрактах та встановлено їх безпечність за вмістом токсичних елементів. Обґрунтовано перспективи використання екстрактів у технологіях харчових продуктів.

Фракціонування ефірної олії Dracocephalum Moldavica L. і шляхи використання фракцій у харчових технологіях

The paper presents the research results of the modes of essential oil fractionation of Dracocephalum moldavica L., from which the four fractions of different flavour have been obtained. According to their characteristics each faction is an independent natural flavour for different sectors of the food industry. The recipe of flavoured spread with using the second distillation fraction as a natural flavour has been developed. Combining factions in the composition can significantly extend the range of natural flavours and flavored foods.

New possibilities of processing of essential oils for food aromatisation

The paper gives new possibilities of processing essential oils, which ensure obtaining individual aromatic substances of high purity, establishing their organoleptic, physicochemical properties and physiological effect on the human body. The sequential combination of three stages of processing: vacuum rectification, preparative extraction and gas chromatographic control of content purity of the obtained products, was proposed for the first time. The conditions for the separation and extraction of components of essential oils were optimized. The technique of analytical gas-solid chromatography on an optically active stationary phase to control the purity of the extracted substances was developed. The obtained aromatic products, namely the individual components of essential oils and “narrow” vacuum rectification fractions, relate to natural flavors, which are in short supply in the domestic market today. The research results will promote the development of domestic technologies of food flavors, are of considerable attractiveness for food, perfume and cosmetics, pharmaceutical and other industries.