冷冻凝香工艺对菜籽油品质及主要挥发性风味成分的影响
The Effect of Frezeing Condensing Process on the Major Volatile Flavor Subts ances and Quality of Rapeseed Oil
张盛阳 1孙建军 1杜京京 2杜先锋2
作者信息
- 1. 大团结农业股份有限公司,安徽六安237431
- 2. 安徽农业大学,安徽合肥230036
- 折叠
摘要
[目的]测定传统工艺压榨的菜籽油(1号)和冷冻凝香工艺压榨的菜籽油(2号)品质及主要挥发性风味成分的区别.[方法]通过测定酸值、过氧化值 、磷、色泽、生育酚、植物甾醇和反式酸,比较2种工艺对菜籽油品质的影响.采用固相微萃取(SPME)方法顶空萃取富集挥发性成分,以气相色谱-质谱联用仪(GC-MS)检测并进行初步分析.[结果]冷冻凝香工艺压榨的菜籽油(2号)的理化指标均优于传统工艺压榨的菜籽油(1号);经GC-MS检测和分析,冷冻凝香工艺压榨的菜籽油(2号)的主要挥发性风味成分硫苷降解产物相对含量提高,氧化挥发物(醛、醇、酮)以及杂环类物质的相对含量相对降低.[结论]冷冻凝香工艺既能提高菜籽油的品质,又能增加菜籽油的特殊风味物质硫苷降解产物,起到了留香提味的作用.
Abstract
[Objective ] Quality and volatile flavor substances was detected to find the difference between the squeezing rapeseed oil of traditional process (No.1) and the squeezing rapeseed oil of frozen condensing the aroma process (No.2).[Method] Acid value,peroxide value , phos-phorus, colour and lustre, tocopherol, phytosterols and trans acid were deter mined to compare quality of rapeseed oil betweeen the two kinds of process.Solid Phase Microextraction (SPME) was used to headspace extraction enrichment of volatile component.volatile component was detected and preli minary analysed by Gas Chromatography -Mass Spectrometry(GC-MS).[ Result] The physical and chemical indicator of rapeseed oil (No.2) were better than rapeseed oil (No .1).The main volatile flavor components of glucoside degradation products increased and sulfur oxide volatiles (aldehydes, alcohols, ketones) and heterocyclic material content reduced in rapeseed oil of frozen condensing the aroma process(No.2) by GC-MS detection and analysis.[ Conclusion] The frozen condensing the aroma not only improve the quality of rapeseed oil , but also increase the special flavor sulfur glucoside degradation products of rapeseed oil , retain fragrance and improving quality .
关键词
菜籽油/冷冻凝香/加工/挥发性风味Key words
Rapesee doil/Frozen condensation aroma/Processing/Volatile flavor引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据