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| 精炼过程对菜籽油风味成分的影响 |
| Effect of refining process on flavor components in rapeseed oil |
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| DOI： |
| 中文关键词: 菜籽油 精炼过程 特征风味物质 气相色谱质谱联用 气相色谱嗅闻分析法 |
| 英文关键词:rapeseed oil refining process characteristic flavor component gas chromatography-mass spectrometry gas chromatography-olfactometry |
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| 中文摘要: |
| 采用固相微萃取技术和气相色谱质谱联用技术（SPME/GC-MS）分析菜籽油精炼过程中挥发性成分的变化情况。采用气相色谱嗅闻分析法（GC-O）中的频率检测法分析菜籽毛油中的特征风味物质并分析精炼过程中特征风味物质的变化规律。结果表明：菜籽油精炼过程中共检测到102种风味物质，包括吡嗪类4种，硫甙降解产物12种，醛类19种，醇类11种，酸类6种，酮类8种，烷烃类13种，烯类9种，杂环类10种和酯类10种；确定2,5-二甲基吡嗪、2-乙基-5-甲基-吡嗪等13种菜籽毛油中的特征风味物质；随着精炼程度的加深，吡嗪类化合物和硫甙降解产物的种类和含量显著降低，与此同时，精炼过程中产生了大量的醛类、酮类、烷烃类以及杂环类化合物，但是经过脱臭工艺之后这几类化合物的含量和种类又显著降低。 |
| 英文摘要: |
| The volatile components in rapeseed oil during refining process were extracted by space solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS).Subsequently, the detection frequency method of gas chromatography-olfactometry (GC-O) was used to determine the characteristic flavor components in crude rapeseed oil. Meanwhile the change of the characteristic flavor components during refining process was analyzed.The results showed that 102 flavor components in rapeseed oil during refining process were determined, including 4 pyrazines, 12 degraded glucosinolate products, 19 aldehydes, 11 alcohols, 6 acids, 8 ketones, 13 alkanes, 9 alkenes, 10 heterocyclic and 10 esters. 13 key characteristic flavor components were identified in crude rapeseed oil by detection frequency method, including 2,5-dimethyl-pyrazine, 2-ethyl-5-methyl-pyrazine and so on. The kind and contents of pyrazines compounds and degraded glucosinolate products decreased with the increase of refining degree. In the meantime, the kind and contents of aldehydes, ketones, alkanes and heterocyclic compounds increased. However, the kind and contents of these compounds significantly decreased after deodorization. |
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