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| 脱壳炒籽压榨对浓香葵花籽油风味的影响 |
| Effects of dehulling-roasting on the flavor of strong fragrant sunflower seed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.04.008 |
| 中文关键词: 葵花籽 脱壳 炒籽 浓香葵花籽油 挥发性成分 主成分分析 感官评价 |
| 英文关键词:sunflower seed dehulling strong fragrant sunflower seed oil volatile constituent principal component analysis sensory evaluation |
| 基金项目:“十三五”国家重点研发计划项目（2016YFD0401400） |
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| 中文摘要: |
| 分别对脱壳葵花籽、带壳葵花籽在相同条件下（160 ℃，20 min）炒籽并压榨制取浓香葵花籽油，利用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）对两种葵花籽油中挥发性成分进行检测并进行主成分分析，结合感官评价，分析研究脱壳与否对浓香葵花籽油风味的影响。结果表明：脱壳及带壳压榨葵花籽油中分别检出10类128种、10类139种挥发性成分，其中含量最高的均为醛类，分别为39.62%和31.10%，其次是杂环类化合物，分别为26.06%和29.20%，烯类、醇类、酮类在两种葵花籽油中的含量分别为9.56%、8.65%、4.48%及10.59%、7.47%、329%；脱壳压榨葵花籽油的风味与壬醛（2.63%）、(E)-2-庚烯醛（8.40%）、反式-2,4-癸二烯醛（400%）、正己醛（6.33%）、蘑菇醇（2.57%）、正戊醇（2.38%）的相关性较高，这些成分在脱壳压榨葵花籽油中含量更高且(E)-2-庚烯醛、正己醛对清香味及反式-2,4-癸二烯醛、蘑菇醇、正戊醇对脂香味具有一定贡献；带壳压榨葵花籽油的风味则与苯乙醛（1.43%）、正辛醛（201%)、己酸（2.73%)、醋酸（9.38%）的相关性较高，这些成分在带壳压榨葵花籽油中的含量更高且苯乙醛、正辛醛对油脂的甜味及己酸、醋酸对油脂的不良风味具有一定贡献；两种葵花籽油在焦糊味、油脂味、清香味等特征风味上具有差异，脱壳压榨葵花籽油的整体风味明显优于带壳压榨葵花籽油。脱壳炒籽压榨对提升浓香葵花籽油风味有积极作用。 |
| 英文摘要: |
| The dehulled sunflower seeds and non-dehulled sunflower seeds were roasted under the same condition (160 ℃,20 min) and pressed to produce strong fragrant sunflower seed oils, then volatile constituents in different sunflower seed oils were determined by head-space solid-phase micro-extraction (HS-SPME) coupled with GC-MS and analyzed by principal component analysis. Combined with sensory evaluation, the effects of dehulling on the flavor of fragrant sunflower seed oils were studied. The results showed that ten kinds of volatile substances were detected in the two sunflower seed oils, among which 128 volatile substances in the dehulled pressed sunflower seed oil, and 139 in the non-dehulled pressed sunflower seed oil. Aldehydes was the highest volatile components, 39.62% for dehulled pressed sunflower seed oil and 31.10% for non-dehulled pressed sunflower seed oil, followed by heterocyclic compounds, 26.06% and 29.20% respectively. The contents of alkenes, alcohols and ketones in the two sunflower seed oils were 956%, 8.65%, 4.48% and 10.59%, 7.47%, 3.29%, respectively. The content of nonanal (263%), (E)-2-heptenal (8.40%), trans-2,4-decadienal (4.00%), n-hexanal (6.33%), mushroom alcohol (2.57%) and n-pentanol (238%) were higher in dehulled pressed sunflower seed oil, and these volatile contents had a higher contribution to the green and oily taste of sunflower seed oils. But phenylacetaldehyde (1.43%), n-octanal (2.01%), hexanoic acid (2.73%), and acetic acid (938%) were higher in non-dehulled pressed sunflower seed oil, and these volatile substances had a contribution to the sweetness flavor and off-flavor of the oil. Simultaneously, the characteristics flavor of the two sunflower seed oils had differences such as burnt flavor, oily flavor and green aroma. The total flavor of the dehulled pressed sunflower seed oil was obviously better than that of the non-dehulled pressed sunflower seed oil. Therefore, the dehulling-roasting had a positive effect on enhancing the flavor of strong fragrant sunflower seed oil. |
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