| 仇东朝1，张 攀1，高洪良1，徐 伟1,2，林俊伶1，陈 军1，王 锐2，时 红2.花生油在不同贮藏条件下挥发性物质的变化[J].中国油脂,2019,44(11):90~96.[QIU Dongzhao1, ZHANG Pan1, GAO Hongliang1, XU Wei1,2,
LIN Junling1, CHEN Jun1, WANG Rui2, SHI Hong2.Volatile compounds changes in peanut oil under different storage conditionsQIU Dongzhao1, ZHANG Pan1, GAO Hongliang1, XU Wei1,2,[J].China Oils and Fats,2019,44(11):90~96.] |
| 花生油在不同贮藏条件下挥发性物质的变化 |
| Volatile compounds changes in peanut oil under different storage conditionsQIU Dongzhao1, ZHANG Pan1, GAO Hongliang1, XU Wei1,2, |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.018 |
| 中文关键词: 花生油 贮藏 挥发性物质 PET桶 镀锡马口铁桶 |
| 英文关键词:peanut oil storage volatile compound PET barrel tinplate barrel |
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| 中文摘要: |
| 研究了5 L PET（聚对苯二甲酸乙二酯）桶装花生油和镀锡马口铁桶装花生油，在不同贮藏温度下挥发性物质及理化品质的变化规律。结果表明：15 ℃恒温贮藏的花生油挥发性物质的总量随着贮藏时间的延长逐渐减少，而室内环境贮藏和25 ℃恒温贮藏的花生油挥发性物质的总量随着贮藏时间的延长呈先减少后逐渐增大的变化趋势。花生油在贮藏过程中吡嗪类物质整体变化不大，具有甜香味风味特征的苯乙醛、麦芽酚含量随着贮藏时间的延长呈现明显的减少趋势，且贮藏温度越高，二者的含量减少趋势越明显。己醛、2-庚烯醛、辛醛、壬醛、(E,E)-2,4-癸二烯醛等含量在贮藏过程中随贮藏时间的延长而逐渐增加。呋喃类如2-戊基呋喃、2,3-二氢苯并呋喃的含量随贮藏时间的延长呈现减少的趋势。其他小分子的酮类、醇类、酸类及酯类等含量在贮藏前后都相对不高。苯乙醛和己醛是本试验追踪的所有47种挥发性物质中变化最剧烈的两个化合物。总体而言，贮藏温度越低，越有利于花生油良好风味的保持。镀锡马口铁桶装花生油的酸价和过氧化值的增长比PET桶装的慢，相同贮藏条件下，镀锡马口铁桶装花生油感官评分更高。镀锡马口铁桶对于花生油贮藏过程中风味、品质的保护能力整体优于PET桶。 |
| 英文摘要: |
| The changes of volatile compounds and physicochemical properties of peanut oil packaged in 5 L PET and tinplate barrel at different storage temperatures were studied. The results showed that the total amount of volatile compounds in peanut oil stored at 15 ℃ decreased with storage time prolonging, while for the peanut oil stored at indoor environment and 25 ℃ constant temperature, the total amount of volatile compounds showed a trend of decreasing first and then increasing gradually with storage time prolonging. The pyrazines in peanut oil didnt change much during storage. Phenylacetaldehyde and maltol with sweet flavor characteristics showed a significant decrease with the storage time prolonging, and the higher the storage temperature, the more obvious the reduction trend of the content. The content of hexanal, 2-heptenal, octanal, nonanal and(E,E)-2,4-decadienal gradually increased with the storage time prolonging. The content of furans such as 2-pentylfuran and 2,3-dihydrobenzofuran showed a decreasing trend with storage time prolonging. The initial content of ketones, alcohols, acids and esters of other small molecules before and after storage was relatively low. Phenylacetaldehyde and hexanal were the two most severely changing compounds of all 47 volatile compounds tracked in this experiment. In general, the lower the storage temperature, the better the maintenance of the good flavor of peanut oil. The acid value and peroxide value of the peanut oil stored in the tinplate barrel increased slower than those in the PET barrel, and under the same storage conditions, the sensory score of peanut oil in the tinplate barrel was higher. The tinplate barrel was better than PET barrel in protecting the flavor and quality of peanut oil during storage. |
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