不同炒制温度对菜籽毛油挥发性风味物质的影响

Influence of different cooking temperatures on volatile flavour compounds in crude rapeseed oil

采用固相微萃取结合气相色谱-质谱联用技术对不同炒制温度菜籽毛油挥发性风味物质进行分析。结果表明:菜籽毛油挥发性风味物质主要是硫甙降解产物、杂环类物质与氧化挥发物,以3-丁烯腈、甲基氰、异硫氰酸烯丙酯、2,5-二甲基吡嗪、1,5-己二烯-3-醇、4-异硫氰基-1-丁烯为主;硫甙降解产物随炒制温度升高相对含量呈下降趋势,低于120℃时较高;杂环类物质以吡嗪类物质为主,其相对含量在120℃时最高;氧化挥发物随炒制温度升高而增多,在150℃时相对含量最高;6种主要风味物质以炒制温度115℃时最多。因此,油菜籽炒制温度115℃时能产生最佳菜籽油风味。

The volatile flavour compounds of crude rapeseed oil at different cooking temperatures were extracted by solid -phase microextraction （SPME） and analyzed by gas chromatography -mass spectrometry （ GC - MS）. The results indicated that the main volatile flavour compounds were degraded glucosinolate products, heterocyclic compounds and oxidation volatiles, principally including 3 - Butenenitrile, Methallyl - cyanide, Allyl - isothiocyanate, 2,5 - Dimethyl - pyrazine, 1,5 - Hexadien - 3 - ol, 4 - Isothiocyanato - 1 - butene ; the relative content of degraded glucosinolate products was decreasing with the temperature rising, higher below 120℃ ; the relative content of heterocyclic compounds was highest at 120 ℃ ; the relative content of oxidation volatiles was increasing with the temperature rising, highest at 150 ℃ ; the relative contents of the six main volatile flavour compounds were highest when the cooking temperature was at 115 ℃. So the cooking temperature of 115 ℃ could produce best rapeseed oil flavour.