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| 亚麻籽油营养特性、感官评价及主要挥发性物质分析 |
| Analysis of nutrition property, sensory evaluation and major volatile components of flaxseed oil |
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| DOI： |
| 中文关键词: 亚麻籽油 营养特性 感官评价 挥发性物质 |
| 英文关键词:flaxseed oil nutritional property sensory evaluation volatile components |
| 基金项目:：甘肃省农业农村厅“甘肃省特色优势农产品评价—会宁胡麻油”(TYNPZ2020-21)；甘肃省农科院农业科技创新项目(2021GAAS20，2019GAAS32，2020GAAS08)；甘肃省重大专项( 21ZD4NA022-02)；国家特色油料产业技术体系 (MOF和MARA) |
| Author Name | Affiliation | | LI Wenjuan1, QI Yanni1, ZHAO Wei1, LI Wen2,
ZHAO Lirong2, REN Wenjiang3 | (1.Crop Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
2.College of Agronomy, Gansu Agricultural University, Lanzhou 730070, China
3.Agricultural
Technology Extension Center of Huining County in Gansu Province, Huining 730799, Gansu, China |
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| 中文摘要: |
| 旨在为综合评价亚麻籽油提供参考，以不同产地的6份亚麻籽油为研究对象，对亚麻籽油的质量指标、营养特性（脂肪酸组成、生育酚含量）、感官评价（坚果味浓度）及挥发性物质进行分析。结果表明：亚麻籽油中α-亚麻酸含量为48.91%~54.35%，总生育酚含量为50.7~78.5 mg/100 g，其中α-生育酚含量最高；亚麻籽油坚果味分值在1.02~3.87之间；亚麻籽油主要挥发性物质有杂环类、醇类、醛类、腈类和酮类等化合物；亚麻籽油中坚果香味主要受挥发性物质中占比较大的杂环类化合物吡嗪类、呋喃类和吡咯类的影响。产地和加工工艺对亚麻籽油中α-亚麻酸含量、生育酚含量、坚果味分值和主要挥发性物质种类及含量均有显著影响。 |
| 英文摘要: |
| In order to provide reference for comprehensive assessment of flaxseed oil, six flaxseed oil from different producing areas were used as materials, and the quality indexes, nutrition properties (fatty acid composition, tocopherol content), sensory evaluation(nutty flavor concentration), and volatile components of flaxseed oil were analyzed. The results showed that the α-linolenic acid content was between 48.91% and 54.35%, and the total tocopherol content ranged from 50.7 mg/100 g to 78.5 mg/100 g, of which the α-tocopherol content was the highest. The nutty flavor value of flaxseed oil was 1.02-3.87, and the major volatile components in flaxseed oil were heterocycles, alcohols, aldehydes, nitriles and ketones compounds. The nutty flavor of flaxseed oil was mainly influenced by pyrazines, furans and pyrroles of heterocyclic compounds accounting for a relative larger proportion of volatile components. In general, the producing areas and processing technology have significant effects on the α-linolenic acid content, tocopherol content, nutty flavor value, and the type and content of major volatile components of flaxseed oil. |
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