| 陈秋冰.超声波辅助浓香菜籽油水化脱胶工艺优化[J].中国油脂,2021,46(2):5~10.[CHEN Qiubing.Optimization of ultrasound-assisted hydration degumming offragrant rapeseed oil[J].China Oils and Fats,2021,46(2):5~10.] |
| 超声波辅助浓香菜籽油水化脱胶工艺优化 |
| Optimization of ultrasound-assisted hydration degumming offragrant rapeseed oil |
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| DOI： |
| 中文关键词: 浓香菜籽油 超声波 水化脱胶 挥发性风味成分 |
| 英文关键词:：fragrant rapeseed oil ultrasound hydration degumming volatile flavor compound |
| 基金项目:德阳市科技局项目（CKJ019） |
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| 摘要点击次数: 1050 |
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| 中文摘要: |
| 研究超声时间、超声温度、50%柠檬酸添加量、加水量4个因素对超声波辅助浓香菜籽油水化脱胶效果的影响。在单因素试验基础上，利用响应面分析法对超声波辅助浓香菜籽油水化脱胶工艺进行优化。结果表明：超声波辅助浓香菜籽油水化脱胶的最优条件为超声时间15.5 min、超声温度45 ℃、50%柠檬酸添加量4%（以油质量计）、加水量4%（以油质量计），在此条件下脱胶后浓香菜籽油中磷脂含量为4.06 mg/100 g，脱磷率为92.11%，总酚含量为42.08 mg/100 g。在传统脱胶工艺条件下，即3%水（以油质量计），55 ℃下搅拌20 min后沉淀24 h，浓香菜籽油中磷脂含量为39.48 mg/100 g，脱磷率为23.31%，总酚含量为62.17 mg/100 g。经GC-MS分析，超声波辅助水化脱胶的浓香菜籽油中鉴定出27种主要的挥发性风味物质，其中主要呈味物质为硫甙降解产物。 |
| 英文摘要: |
| The effects of ultrasonic time, ultrasonic temperature, 50% citric acid dosage and water dosage on ultrasound-assisted hydration degumming of fragrant rapeseed oil were investigated. On the basis of single factor experiment, the ultrasound-assisted hydration degumming conditions of fragrant rapeseed oil were optimized by response surface methodology. The results showed that the optimal ultrasound-assisted hydration degumming conditions were determined as follows：ultrasonic time 15.5 min, ultrasonic temperature 45 ℃,50% citric acid dosage 4% (based on the mass of oil), water dosage 4% (based on the mass of oil). Under these conditions, the phospholipid content of degummed oil was 4.06 mg/100 g with the dephosphorization rate 92.11%, and the total phenols content was 42.08 mg/100 g. Under the traditional degumming process conditions of water dosage 3% (based on the mass of oil), degumming temperature 55 ℃, stirring time 20 min and precipitation time 24 h, the phospholipid content of degummed oil was 39.48 mg/100 g with the dephosphorization rate 23.31%, and the total phenols content was 62.17 mg/100 g. GC-MS analysis showed that 27 volatile flavor compounds were identified in fragrant rapeseed oil obtained with ultrasound-assisted hydration degumming, and the main flavor components were degraded glucosinolate products. |
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