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| Process of preparing fragrant rapeseed oil with low erucic acid and low glucosinolate by in-situ enzymatic hydrolysis |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240661 |
| KeyWord:fragrant rapeseed oil moisture content sucrase enzymatic hydrolysis volatile flavor compound |
| FundProject:“十四五”国家重点研发计划项目（2021YFD210030205） |
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| Abstract: |
| With the aim of providing insights for developing high-quality fragrant rapeseed oil production techniques, the effects of particle size, moisture content, and sucrose enzymatic treatment on flavor precursors (sucrose, glucose, fructose, and free amino acids) in rapeseed before/after roasting and the flavor quality of fragrant rapeseed oil were investigated using rapeseed with low erucic acid and low glucosinolate content as the research material. In addition, the impacts of enzymatic hydrolysis treatment on the active nutritional components and quality (acid value, peroxide value, and polycyclic aromatic hydrocarbons) of fragrant rapeseed oil were studied. The results revealed that the volatile flavor compounds contents in fragrant rapeseed oil produced from crushed seeds of different particle sizes were significantly lower than that produced from whole seeds, and the former exhibited a distinct grassy flavor and weak nutty flavor. The volatile flavor compounds content in fragrant rapeseed oil increased remarkably overall with higher moisture content in rapeseed. After dry enzymatic hydrolysis for 10 h following either whole-seed soaking (in-situ enzymolysis) or crushed-seed enzyme spraying (crushing enzymolysis), the reducing sugar (glucose + fructose) content in rapeseed increased by 14.6-fold and 4.8-fold, respectively. No reducing sugars were detected after roasting at 150.0 ℃ for 30.0 min for both enzyme-treated rapeseeds, with free amino acids loss rates exceeding 50.0%. Nevertheless, the volatile flavor compounds content in fragrant rapeseed oil from in-situ enzymolysis (278.04 mg/kg) was significantly higher than that from crushing enzymolysis (95.63 mg/kg) and untreated seeds roasted at 170.0 ℃ for 30.0 min (151.94 mg/kg), while exhibiting rich roasted and nutty flavors. The contents of tocopherols, phytosterols, and total phenols in the fragrant rapeseed oil produced via in-situ enzymolysis increased by 18.7%, 20.7% and 16.4%, respectively compared to oil from untreated seeds, and the acid value and peroxide value of the oil were far below the national standard limits, and no polycyclic aromatic hydrocarbons were detected. In conclusion, sucrose in-situ enzymolysis can significantly enhance the roasted/nutty flavor quality and nutrient content of fragrant rapeseed oil while concurrently reducing the required roasting temperature. |
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