| 李颖，李思，郑绣蒨，刘昌树.复合塑料泡罩包装浓香葵花籽油加速氧化期间
风味品质变化[J].中国油脂,2025,50(5):.[LI Ying, LI Si, ZHENG Xiuqian, LIU Changshu.Flavor quality changes of composite plastic blister packaged fragrant sunflower seed oil during accelerated oxidation[J].China Oils and Fats,2025,50(5):.] |
| 复合塑料泡罩包装浓香葵花籽油加速氧化期间
风味品质变化 |
| Flavor quality changes of composite plastic blister packaged fragrant sunflower seed oil during accelerated oxidation |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240070 |
| 中文关键词: 复合塑料 泡罩 浓香葵花籽油 加速氧化 气相色谱-离子迁移谱 风味 |
| 英文关键词:composite plastic blister fragrant sunflower seed oil accelerated oxidation GC-IMS flavor |
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| 摘要点击次数: 622 |
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| 中文摘要: |
| 旨在为探究复合塑料泡罩包装浓香葵花籽油的稳定性及风味品质变化提供理论基础，对复合塑料泡罩包装浓香葵花籽油进行4个月的加速氧化试验，检测其酸值、过氧化值变化，采用气相色谱-离子迁移谱（GC-IMS）技术分析挥发性化合物并进行主成分分析，同时进行感官评价差异性测试，探究泡罩包装浓香葵花籽油在加速氧化过程中的风味品质变化。结果表明：加速氧化期间，泡罩包装浓香葵花籽油的酸值上升缓慢，而过氧化值上升明显，储藏4个月时过氧化值达到0.24 g/100 g，接近国标限值；通过GC-IMS指纹图谱分析，浓香葵花籽油中共检测到65种挥发性物质，其中20种挥发性物质的含量随着加速氧化时间延长而增加，5种挥发性物质的含量随着加速氧化时间延长而降低，其余40种挥发性物质含量无明显变化；定性了37种物质，主要包括醛类、酮类、醇类、酯类及其他类；通过主成分分析可以将不同加速氧化时间的浓香葵花籽油进行区分；感官评价差异性测试结果显示，与初始浓香葵花籽油相比，加速氧化样品均出现显著性差异。综上，复合塑料泡罩包装浓香葵花籽油在加速氧化储藏期间风味品质已发生明显变化。 |
| 英文摘要: |
| In order to provide a theoretical basis for exploring the stability and flavor quality changes of composite plastic blister packaged fragrant sunflower seed oil, a 4-month accelerated oxidation test was conducted on the composite plastic blister packaged fragrant sunflower seed oil. The changes in acid value and peroxide value were determined. The volatile compounds were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS) and the principal component analysis was carried out, while sensory evaluations differential test was also carried out to investigate the changes in flavor quality of blister packaged fragrant sunflower seed oil during the accelerated oxidation process. The results showed that during the accelerated oxidation period, the acid value of fragrant sunflower seed oil increased slowly, while the peroxide value increased significantly, reaching 0.24 g/100 g after 4 months of storage, which was close to the national standard limit. A total of 65 volatile compounds were detected in fragrant sunflower seed oil by GC-IMS fingerprinting, of which the contents of 20 volatile compounds increased with the increase of accelerated oxidation time, and 5 volatile compounds decreased with the increase of accelerated oxidation time, and the contents of other 40 volatile compounds had no significant change. A total of 37 volatile compounds were identified, mainly including aldehydes, ketones, alcohols, esters and others. Differentiation of fragrant sunflower seed oil with different accelerated oxidation time was possible distinguished through principal component analysis. The results of sensory evaluations differential test showed that the accelerated oxidation samples showed significant differences compared with the initial fragrant sunflower seed oil. In conclusion, the flavor quality of composite plastic blister packaged fragrant sunflower seed oil has changed significantly during accelerated oxidation storage. |
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