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| 热榨菜籽油加工过程中三甲胺及其前体物质的
分布和变化规律 |
| Distribution and change rules of trimethylamine and its precursors during hot-pressed rapeseed oil processing |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240095 |
| 中文关键词: 热榨菜籽油 三甲胺 芥子碱 胆碱 甜菜碱 甘磷酸胆碱 |
| 英文关键词:hot-pressed rapeseed oil trimethylamine sinapine choline betaine glycerophosphoryl choline |
| 基金项目: |
| Author Name | Affiliation | | XIONG Xinjie1, DING Caixia2, SHI Haiming2, ZHANG Hong2,
BI Yanlan1, XU Xuebing2 | (1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Wilmar (Shanghai) Biotechnology Research and Development Center Co. , Ltd. , Shanghai 200120, China) |
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| 中文摘要: |
| 旨在为热榨菜籽油的质量控制和生产工艺调控提供理论参考，以市场上3种基因型（甘蓝型、白菜型、芥菜型）共6个不同品种的油菜籽为原料，探究了热榨菜籽油加工过程中三甲胺及其前体物质（芥子碱、胆碱、甜菜碱和甘磷酸胆碱）的分布和变化规律。结果表明：3种不同基因型油菜籽中4种前体物质的含量均存在显著差异；经过烘炒后，白菜型油菜籽制备的菜籽油中三甲胺含量最高，芥菜型油菜籽的最低；油菜籽经过烘炒后，胆碱和甜菜碱含量有所上升，芥子碱和甘磷酸胆碱含量有所降低，三甲胺及其前体物质主要存在于菜籽饼中，少量转移至菜籽油中；随着烘炒温度的升高和烘炒时间的延长，油菜籽、菜籽油和菜籽饼中三甲胺含量逐渐升高，在220 ℃下烘炒20 min时，菜籽油中三甲胺含量达到最高值（552.0 μg/kg）；随烘炒温度的升高和烘炒时间的延长，芥子碱和甘磷酸胆碱含量总体呈下降趋势，而胆碱和甜菜碱含量呈上升趋势。综上，热榨菜籽油加工过程中，可以优先选用产生三甲胺含量较少的芥菜型油菜籽为原料，对油菜籽进行前处理以减少三甲胺前体物质的含量，或者在保证菜籽油风味的基础上尽可能降低烘炒温度和缩短烘炒时间。 |
| 英文摘要: |
| Aiming to provide theoretical reference for the quality control and production process regulation of hot-pressed rapeseed oil, the distribution and change rules of trimethylamine and its precursors (sinapine, choline, betaine and glycerophosphoryl choline) during hot-pressed rapeseed oil processing were investigated using rapeseed of three genotypes(Brassica napus, Brassica rapa, Brassica juncea) with six different varieties available on the market as raw materials. The results showed that there were significant differences in the contents of the four precursors in three different genotypes of rapeseed. After roasting, the content of trimethylamine in rapeseed oil prepared from Brassica rapa seed was the highest, and the content of trimethylamine in Brassica juncea seed was the lowest. After roasting, the contents of choline and betaine increased, and the contents of sinapine and glycerophosphoryl choline decreased, and trimethylamine and its precursors mainly existed in the rapeseed cake, and a small amount transferred to the rapeseed oil. With the rise of roasting temperature and prolongation of roasting time, the content of trimethylamine in rapeseed, rapeseed oil and rapeseed cake gradually increased, and the content of trimethylamine in rapeseed oil reached the highest value (552.0 μg/kg) when the rapeseed was roasted at 220 ℃ for 20 min. The content of sinapine and glycerophosphoryl choline overall showed a decreasing tendency with the rise of roasting temperature and prolongation of roasting time, and the content of choline and betaine showed an increasing tendency. In summary, during hot-pressed rapeseed oil processing, Brassica juncea seed, which produces less trimethylamine content, can be preferred as raw material, and rapeseed can be pre-treated to reduce the content of trimethylamine precursors, or the roasting temperature and roasting time can be reduced as much as possible on the basis of ensuring the flavour of the rapeseed oil. |
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