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超声波辅助浓香菜籽油水化脱胶工艺优化 |
Optimization of ultrasound-assisted hydration degumming offragrant rapeseed oil |
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DOI: |
中文关键词: 浓香菜籽油 超声波 水化脱胶 挥发性风味成分 |
英文关键词::fragrant rapeseed oil ultrasound hydration degumming volatile flavor compound |
基金项目:德阳市科技局项目(CKJ019) |
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中文摘要: |
研究超声时间、超声温度、50%柠檬酸添加量、加水量4个因素对超声波辅助浓香菜籽油水化脱胶效果的影响。在单因素试验基础上,利用响应面分析法对超声波辅助浓香菜籽油水化脱胶工艺进行优化。结果表明:超声波辅助浓香菜籽油水化脱胶的最优条件为超声时间15.5 min、超声温度45 ℃、50%柠檬酸添加量4%(以油质量计)、加水量4%(以油质量计),在此条件下脱胶后浓香菜籽油中磷脂含量为4.06 mg/100 g,脱磷率为92.11%,总酚含量为42.08 mg/100 g。在传统脱胶工艺条件下,即3%水(以油质量计),55 ℃下搅拌20 min后沉淀24 h,浓香菜籽油中磷脂含量为39.48 mg/100 g,脱磷率为23.31%,总酚含量为62.17 mg/100 g。经GC-MS分析,超声波辅助水化脱胶的浓香菜籽油中鉴定出27种主要的挥发性风味物质,其中主要呈味物质为硫甙降解产物。 |
英文摘要: |
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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