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| Effect of microwave pretreatment on fatty acid composition, active components and volatile flavor of Litsea cubeba oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240247 |
| KeyWord:microwave pretreatment Litsea cubeba oil fatty acid composition active component volatile flavor |
| FundProject:湖南省自然科学基金项目（2024JJ7192）；湖南省大学生创新创业训练计划项目（湘教通〔2023〕237号-3683）；永州市指导性科技计划项目（2023YZ022）
作者简介：李佳灵（2003），女，在读本科，食品质量与安全专业（E mail）1780008211@qq.com。 |
| Author Name | Affiliation | | LI Jialing, YANG Shuman, NIU Yangyu, ZHANG Yandong,
ZHU Yichun, JIANG Liyan, XIAO Xinsheng | (College of Chemistry and Bioengineering, Hunan University of Science and Engineering,
Yongzhou 425199, Hunan, China) |
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| Abstract: |
| To provide reference for the efficient processing and deep development utilization of Litsea cubeba oil, with Litsea cubeba fruit without microwave pretreatment as control, the Litsea cubeba fruit was pretreated with microware, and the effects of microwave pretreatment time on the oil yield, fatty acid composition, active components and DPPH free radical scavenging rate of pressed Litsea cubeba oil were studied, and the differences of volatile flavor components were compared and analyzed.The results showed that microwave pretreatment could effectively improve the yield of Litsea cubeba oil, and had no effect on the fatty acid composition. The total phenol contents of Litsea cubeba oil ranged from 10.48 mg/g to 13.06 mg/g. Compared with the control group, the total phenol contents of Litsea cubeba oil in microwave pretreatment group increased by 3.25%-24.62%.The contents of squalene, α-tocopherol and β-sitosterol in the microwave pretreatment group were significantly higher than those in the control group, and the content of squalene increased with the prolonging of microwave pretreatment time, while the content of α-tocopherol and β-sitosterol first increased and then decreased. The DPPH free radical scavenging rate of Litsea cubeba oil in microwave pretreatment group was higher than that in control group, and the DPPH free radical scavenging rate increased first and then decreased with the prolonging of microwave pretreatment time. A total of 23 volatile compounds were identified in Litsea cubeba oil, including 11 terpenes, 4 aldehydes, 3 alcohols, 1 ketone and 4 others. Compared with the control group, the content of limonene increased in microwave pretreatment group, and the contents of myrcene and citral decreased. With the prolonging of microwave pretreatment time, the overall flavor of Litsea cubeba oil changed from rich lemon aroma to citrus lemon aroma. In conclusion, moderate microwave pretreatment can improve the quality of Litsea cubeba oil. |
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