发酵前后菜粕的风味成分分析

Analysis on the volatile compound of rapeseed meal before and after fermentation

菜粕是我国重要的饲料蛋白源。本实验采用固相微萃取-气质联用的方法分析了普通菜粕、脱皮低温压榨菜粕、发酵普通菜粕和发酵脱皮低温压榨菜粕的风味物质的组成。结果表明,硫甙降解产生的腈类和胺类物质是形成菜粕风味的重要化合物,其中最主要的分别是苯代丙腈和烯丙胺。经发酵后,不仅菜粕中硫甙含量降低,而且产生了酸类和醇类等有助于改善菜粕风味的物质。

Rapeseed was the important feed protein sources.The volatile compound of rapeseed meal,dehulled rapeseed meal,fermented rapeseed meal and fermented dehulled rapeseed meal were analyzed by solid phase microextraction coupled to GC-MS.It was showed that nitrile and amine were the most important volatile compound of rapeseed,especially benzenepropanenitrile and 2-propen-1-amine.After fermentation,not only the glucosinolate was reduced,but also acid and alcohol were produced which can improve the flavor of rapeseed meal.