吴苏喜.不同热处理压榨油茶籽油的风味差异研究[J].中国油脂,2020,45(11):14~20.[WU Suxi.Flavor differences of pressed oil-tea camellia seed oils with different heat treatments[J].China Oils and Fats,2020,45(11):14~20.]
不同热处理压榨油茶籽油的风味差异研究
Flavor differences of pressed oil-tea camellia seed oils with different heat treatments
  
DOI:10.12166/j.zgyz.1003-7969/2020.11.004
中文关键词:  压榨油茶籽油;浓香油茶籽油;热处理;挥发性风味物质;糠醛;正辛醇;HS-SPME-GC-MS;电子鼻
英文关键词:pressed oil-tea camellia seed oil; aromatic oil-tea camellia seed oil; heat treatment; volatile flavor compound; furfural; 1-octanol; HS-SPME-GC-MS; electronic nose
基金项目:湖南省2018年科技重大专项(2018NK1030);湖南省科技特派员创新创业项目(2019NK4233)
作者单位
吴苏喜 长沙理工大学 化学与食品工程学院,长沙 410114 
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中文摘要:
      研究了油茶籽制取浓香油茶籽油的最佳热处理方式。采用顶空固相微萃取-气质联用法(HS-SPME-GC-MS)结合电子鼻技术对6种不同热处理(蒸炒、微波加热、冷榨以及80~90 ℃下炒料10~20 min)后的压榨油茶籽油挥发性风味成分进行鉴定和研究。结果表明:6种热处理压榨油茶籽油的挥发性风味成分主要为醛类、醇类物质(共占74%以上),其中,己醛、庚醛、辛醛、壬醛、癸醛、(Z)-2-癸烯醛和正辛醇是6种不同热处理压榨油茶籽油的共同风味成分,正辛醇是初次从油茶籽油风味物质中鉴定的1种油茶籽原生态风味成分;油茶籽经传统蒸炒处理或 80~90 ℃下炒料20 min处理会使压榨油茶籽油中产生大量的糠醛或糠醛衍生物,从而影响油茶籽油的食用安全和存储安全,而冷榨、微波加热以及80~90 ℃下炒料10~15 min处理的压榨油茶籽油中没有这些物质;在80~90 ℃下炒料15 min是获得浓香油茶籽油的最佳热处理方式,在此条件下获得的压榨油茶籽油具有风味浓郁而柔和、兼具食用安全和生产安全等优势。
英文摘要:
      In order to obtain the best heat treatment method for preparation of aromatic oil-tea camellia seed oil, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with electronic nose technology was used to identify and study the volatile flavor components of six oils pressed from oil-tea camellia seeds, which subjected to respectively different heat treatment methods (steaming and stir-frying, microwave-heating, cold-pressing and frying for 10-20 min at 80-90 ℃).The results showed that all of the six heat-treated pressed oil-tea camellia seed oils had the predominant volatile flavor components as aldehydes and alcohols (the two accounted for more than 74%).Among them, hexanal, heptaldehyde, octanal, nonanal, decanal, (Z)-2-decenal and 1-octanol were the seven kinds of flavor components co-owned by the six pressed oils. As a kind of original ecological flavor component in oil-tea camellia seed oil,1-octanol was firstly identified from the flavour substances of oil-tea camellia seed oil. The traditional steaming and stir-fring process or frying at 80-90 ℃ for 20 min of oil-tea camellia seed could produce a large amount of furfural or furfural derivatives which affected the edible safety and storage safety of the oil, but these heat treatments of oil-tea camellia seed such as the cold-pressing, microwave-heating and frying at 80-90 ℃ for 10-15 min could not produce those deleterious substances. Frying the oil-tea camellia seed at 80-90 ℃ for 15 min was the best heat treatment method to obtain aromatic oil-tea camellia seed oil,which had rich and soft flavor, and both of edible safety and production safety.
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