| 周琦，张敏，贾潇，等.油菜籽微波过程对油中焙烤风味形成的影响[J].中国油脂,2018,43(12):.[ZHOU Qi, ZHANG Min， JIA Xiao，etc.Influence of rapeseed microwave process on roasting flavor forming of oils[J].China Oils and Fats,2018,43(12):.] |
| 油菜籽微波过程对油中焙烤风味形成的影响 |
| Influence of rapeseed microwave process on roasting flavor forming of oils |
| |
| DOI： |
| 中文关键词: 微波 油菜籽 焙烤风味 游离糖 游离氨基酸 |
| 英文关键词:microwave rapeseed roasting flavor free sugar free amino acid |
| 基金项目: |
|
| 摘要点击次数: 970 |
| 全文下载次数: 142 |
| 中文摘要: |
| 微波预处理油菜籽能使菜籽油形成浓郁的焙烤风味。利用顶空固相微萃取-气质联用技术结合香气稀释因子分析对微波压榨菜籽油中具有焙烤风味的关键成分进行鉴定，同时考察油菜籽微波过程中游离糖、游离氨基酸、体系温度和油菜籽水分的变化。结果表明：微波压榨菜籽油中共鉴定出13种具有焙烤风味的挥发性成分，包括9种吡嗪类物质，以及醇类、醛类、呋喃和噻唑类物质各1种，其中FD因子大于等于32的包括 2，5-二甲基吡嗪、2，6-二甲基吡嗪、5-甲基呋喃醛、2-乙基-6-甲基吡嗪、2-乙基-5-甲基吡嗪和3-乙基-2，5-二甲基吡嗪，这6种物质对菜籽油中焙烤风味的贡献最大；油菜籽微波0~8 min过程中，除蔗糖外，其他游离糖（果糖、葡萄糖）和游离氨基酸呈现逐渐降低的趋势，根据含量变化及相关性分析，初步推测参与菜籽油焙烤风味形成的可能前体物质是葡萄糖、果糖、天门冬氨酸、亮氨酸和赖氨酸。 |
| 英文摘要: |
| Rapeseed oil could form heavy roasting flavor during microwave pretreatment. The key components of roasting flavor of rapeseed oil were identified by the combination of headspace solid phase microextraction-GC-MS and aroma factor dilution analysis. The changes of free sugars, free amino acids, temperature and rapeseed water content were investigated in the microwave process of rapeseed. The results showed that a total of 13 volatile components of the roasting flavor were identified in microwave pressed rapeseed oil, including nine kinds of pyrazines, one alcohol, one aldehydes, one furan, and one thiazole. Six substances had the greatest contribution to the roasting flavor of rapeseed oil, including 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 5-methyl furfural, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine and 3-ethyl-2,5-dimethylpyrazine, because their factor dilutions were greater than 32. During the process of microwave 0-8 min, free sugars (fructose, glucose) and free amino acids showed a decreasing trend except saccharose. According to the content variation and correlation analysis, the precursor substances involved in the Maillard reaction might be glucose, fructose, aspartic acid, leucine and lysine. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
