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| Optimization of ultrasound-assisted hydration degumming offragrant rapeseed oil |
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| DOI： |
| KeyWord:：fragrant rapeseed oil ultrasound hydration degumming volatile flavor compound |
| FundProject:德阳市科技局项目（CKJ019） |
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| Abstract: |
| 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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