| 李雪.不同压榨温度下奇亚籽油气味组分的电子鼻分析[J].中国油脂,2021,46(4):15~19.[LI Xue.Analysis of odor components of chia seed oil at different pressing temperatures by electronic nose[J].China Oils and Fats,2021,46(4):15~19.] |
| 不同压榨温度下奇亚籽油气味组分的电子鼻分析 |
| Analysis of odor components of chia seed oil at different pressing temperatures by electronic nose |
| |
| DOI： |
| 中文关键词: 奇亚籽油 电子鼻 气味组分；压榨温度；主成分分析；传感器贡献率分析；线性判别分析 |
| 英文关键词:chia seed oil electronic nose odor component pressing temperature principal component analysis loadings analysis linear discriminant analysis |
| 基金项目:安徽省高校科学研究重大项目（KJ2020ZD012） |
|
| 摘要点击次数: 766 |
| 全文下载次数: 200 |
| 中文摘要: |
| 以奇亚籽为原料，采用压榨法制取奇亚籽油，考察不同的压榨温度（60~120 ℃）对奇亚籽出油率和奇亚籽油酸值的影响，利用电子鼻对奇亚籽油气味组分进行分析。结果表明：高温对奇亚籽出油率和奇亚籽油酸值有一定程度影响；主成分分析表明，第1主成分和第2主成分总体贡献率为99.91%，可以区分60 ℃、70~100 ℃和110~120 ℃下压榨的奇亚籽油；传感器贡献率分析表明，奇亚籽油的气味组分主要有无机硫化物、甲烷等短链烷烃、氮氧化合物、芳香成分、苯类等，70~100 ℃范围内的油样与60 ℃条件下油样对W2S传感器有不同响应，110~120 ℃范围内的油样与 60 ℃ 条件下油样对W2S和W2W传感器有不同响应；线性判别分析结果表明，80 ℃与90 ℃油样、110 ℃与120 ℃油样气味组分具有一定相似性，与其他压榨温度下油样的气味组分差异度较大。利用电子鼻可以将60 ℃与其他压榨温度下的奇亚籽油进行区分。 |
| 英文摘要: |
| ：With chia seed as raw materials, the chia seed oil was extracted by pressing. The effects of different pressing temperatures（60-120 ℃) on the oil yield of chia seed and acid value of chia seed oil were studied. The odor components of chia seed oil were studied by electronic nose. The results showed that high temperature had an impact on the oil yield of chia seed and the acid value of chia seed oil. Principal component analysis showed that the total contribution rate of the first principal component and the second principal component was 99.91%, and it could distinguish chia seed oil pressed at 60 ℃, 70-100 ℃ and 110-120 ℃. Loadings analysis showed that the odor components of chia seed oil were mainly inorganic sulfide, broad-methane, nitrogen oxides, aromatic, benzenes, etc. The oil samples at 70-100 ℃ and 60 ℃ had different responses at the W2S sensor, and the oil samples at 110-120 ℃ and 60 ℃ had different responses at the W2S and W2W sensors. The linear discriminant analysis showed that the odor components of the oil samples at 80 ℃ and 90 ℃, and at 110 ℃ and 120 ℃ had certain similarity, which were very different from the odor components of the oil samples at other pressing temperatures.The electronic nose could be used to distinguish the chia seed oil at 60 ℃ from other pressing temperatures. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
