| 黄会娜1，梅方义2，史海明2，张梅3，马宇翔4，刘玉兰4，易智伟1，姜元荣2，徐拥军3.不同储油温度对芝麻油风味保鲜效果的影响[J].中国油脂,2025,50(10):.[HUANG Huina1, MEI Fangyi2, SHI Haiming2, ZHANG Mei3, MA Yuxiang4,
LIU Yulan4, YI Zhiwei1, JIANG Yuanrong2, XU Yongjun3.Effect of different storage temperature on the flavor preservation of sesame seed oil[J].China Oils and Fats,2025,50(10):.] |
| 不同储油温度对芝麻油风味保鲜效果的影响 |
| Effect of different storage temperature on the flavor preservation of sesame seed oil |
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出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240379 |
| 中文关键词: 芝麻油 低温储油 挥发性风味成分 HS-SPME-GC/MS 风味保鲜 |
| 英文关键词:sesame seed oil low-temperature storage of oil volatile flavor components HS-SPME-GC/MS flavor preservation |
| 基金项目:上海市2021年度“科技创新行动计划”启明星项目（21QB1400200） |
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| Author Name | Affiliation | | HUANG Huina1, MEI Fangyi2, SHI Haiming2, ZHANG Mei3, MA Yuxiang4,
LIU Yulan4, YI Zhiwei1, JIANG Yuanrong2, XU Yongjun3 | 1.Yihai Kerry (Qingdao) Flavored Food Application Innovation Center Co. , Ltd. , Qingdao 266000,
Shandong, China
2.Wilmar (Shanghai) Biotechnology Research & Development Center Co. , Ltd. ,
Shanghai 200137, China
3.Yihai Kerry (Qingdao) Oils & Grains Industrial Co. , Ltd. , Qingdao 266000,
Shandong, China
4.College of Food Science and Engineering, Henan
University of Technology, Zhengzhou 450001, China |
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| 中文摘要: |
| 旨在为芝麻油低温储油技术的发展提供支持，对小磨芝麻香油、芝麻香油和精炼芝麻油进行了低温（15 ℃）、常温（25 ℃）、高温（45 ℃）条件下的储存试验，采用顶空-固相微萃取结合气相色谱-质谱联用（HS-SPME-GC/MS）技术检测油样中的挥发性成分组成及含量，并对油样进行感官评价（描述性分析和三点检验），分析不同储油温度对芝麻油风味保鲜效果的影响。结果表明：新鲜的小磨芝麻香油、芝麻香油中挥发性成分总含量分别为261.91、215.50 mg/kg，其中主要挥发性成分吡嗪类化合物含量分别为128.49、88.98 mg/kg，而新鲜的精炼芝麻油中挥发性成分总含量为205 mg/kg，其中含量最高的为醛类物质（0.85 mg/kg）；在储存196 d时，随储存温度升高（15、25、45 ℃），小磨芝麻香油中吡嗪类化合物含量分别损失了3.95%、8.76%、10.62%，酸类化合物含量分别升高了15.64%、13.21%、19.93%，芝麻香油中吡嗪类化合物含量分别损失了3.00%、495%、5.79%，酸类化合物含量分别升高了8.47%、2.35%、13.35%，而精炼芝麻油中挥发性成分总含量分别升高了43.90%、144.39%、226.83%，升高的主要是不良风味物质，其中增加较显著的酸类化合物分别增加了87.50%、321.43%、342.86%；感官评价结果显示，小磨芝麻香油、芝麻香油的炒香和甜香强度随储存温度升高均呈降低趋势，而不良气味如哈喇味逐渐增强，常温（25 ℃）储存196 d和高温（45 ℃）储存98、196 d的小磨芝麻香油与初始油样在感官上呈现显著差异，高温（45 ℃）储存98、196 d的芝麻香油与初始油样在感官上呈现显著差异。综上，低温储存对芝麻油风味保鲜效果显著，是一种值得推广应用的绿色储油技术。 |
| 英文摘要: |
| To provide support for the development of low-temperature storage technology for sesame seed oil, storage experiments were conducted on ground fragrant sesame seed oil, pressed fragrant sesame seed oil, and refined sesame seed oil at low (15 ℃), ambient (25 ℃), and high (45 ℃) temperatures. Volatile components composition and contents in the oil samples were analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC/MS). Sensory evaluations, including descriptive analysis and triangule test, were also performed to assess the impact of different storage temperatures on the flavor preservation of sesame seed oil. The results indicated that the total volatile components content in fresh ground fragrant sesame seed oil and pressed fragrant sesame seed oil were 261.91 mg/kg and 215.50 mg/kg, respectively, with the main volatile components being pyrazine compounds at 128.49 mg/kg and 88.98 mg/kg, respectively. The total volatile components content in fresh refined sesame seed oil was only 2.05 mg/kg, with aldehyde compounds being the most abundant (0.85 mg/kg). After 196 d of storage, as the storage temperatures (15, 25, 45 ℃) increased, the content of pyrazine compounds in the ground fragrant sesame seed oil decreased by 3.95%, 8.76%, and 10.62%, respectively, while the content of acidic compounds increased by 15.64%, 13.21%, and 19.93%, respectively. While in the pressed fragrant sesame seed oil, the content of pyrazine compounds decreased by 3.00%, 4.95%, and 5.79% at the respective temperatures, and the content of acidic compounds increased by 8.47%, 2.35%, and 13.35%, respectively. Refined sesame seed oil demonstrated a total volatile compontents content increase of 4390%, 144.39%, and 226.83%, primarily driven by undesirable flavor compounds, and acidic compounds showed the most significant rise, increasing by 87.50%, 321.43%, and 342.86%, respectively. Sensory evaluation revealed that the intensities of roasted and sweet fragrances in ground fragrant sesame seed oil and pressed fragrant sesame seed oil decreased with the increase of storage temperatures, while off-odors such as rancidity flavor intensified. Significant sensory differences were detected between initial ground fragrant sesame seed oil and samples stored at 25 ℃ for 196 d, as well as at 45 ℃ for 98 d and 196 d. Pressed fragrant sesame seed oil exhibited significant sensory differences after storage at 45 ℃ for 98 d and 196 d. In conclusion, low-temperature storage significantly preserves the flavor of sesame seed oil and is a promising eco-friendly storage technology worthy of wider application. |
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