摘要
微波预处理油菜籽能使菜籽油形成浓郁的焙烤风味。利用顶空固相微萃取-气质联用技术结合香气稀释因子分析对微波压榨菜籽油中具有焙烤风味的关键成分进行鉴定,同时考察油菜籽微波过程中游离糖、游离氨基酸、体系温度和油菜籽水分的变化。结果表明:微波压榨菜籽油中共鉴定出13种具有焙烤风味的挥发性成分,包括9种吡嗪类物质,以及醇类、醛类、呋喃和噻唑类物质各1种,其中FD因子大于等于32的包括2,5-二甲基吡嗪、2,6-二甲基吡嗪、5-甲基呋喃醛、2-乙基-6-甲基吡嗪、2-乙基-5-甲基吡嗪和3-乙基-2,5-二甲基吡嗪,这6种物质对菜籽油中焙烤风味的贡献最大;油菜籽微波0～8 min过程中,除蔗糖外,其他游离糖(果糖、葡萄糖)和游离氨基酸呈现逐渐降低的趋势,根据含量变化及相关性分析,初步推测参与菜籽油焙烤风味形成的可能前体物质是葡萄糖、果糖、天门冬氨酸、亮氨酸和赖氨酸。
Rapeseed oil could form heavy roasting flavor during microwave pretreatment.The key compo-nents of roasting flavor of rapeseed oil were identified by the combination of headspace solid phase microextraction -GC -MS and aroma factor dilution analysis.The changes of free sugars,free amino acids,temperature and rapeseed water content were investigated in the microwave process of rapeseed.The results showed that a total of 13 volatile components of the roasting flavor were identified in microwave pressed rapeseed oil,including nine kinds of pyrazines,one alcohol,one aldehydes,one furan,and one thiazole.Six substances had the greatest contribution to the roasting flavor of rapeseed oil,including 2,5- dimethylpyrazine,2,6-dimethylpyrazine,5-methyl furfural,2-ethyl -6-methylpyrazine,2-ethyl -5-methylpyrazine and 3-ethyl 2,5-dimethylpyrazine,because their factor dilutions were greater than 32.During the process of micro-wave 0-8min,free sugars (fructose,glucose) and free amino acids showed a decreasing trend except saccharose.According to the content variation and correlation analysis,the precursor substances involved in the Maillard reaction might be glucose, fructose,aspartic acid,leucine and lysine.
作者
周琦
张敏
贾潇
黄凤洪
ZHOU Qi;ZHANG Min;JIA Xiao;HUANG Fenghong(Hubei Key Laboratory of Lipid Chemistry and Nutrition,Key Laboratory of Oilseed Processing of Ministry of Agriculture,Oil Crops and Lipids Process Technology National &Local Joint Engineering Laboratory,Oil Crops Research Institute of Chinese Academy of Agricultural Sciences,Wuhan 430062,China;Beijing Engineering and Technology Research Center of Food Additives,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第12期35-40,共6页
China Oils and Fats
基金
国家自然科学基金(31501528)
国家重点研发计划项目(2016YFD0401401)
中国农业科学院科技创新工程(CAAS-ASTIP-2013-OCRI)
现代农业产业技术体系(CARS-13).
关键词
微波
油菜籽
焙烤风味
游离糖
游离氨基酸
microwave
rapeseed
roasting flavor
free sugar
free amino acid
