浓香核桃油生产新工艺研究

Noval preparation technology of fragrant walnut oil

利用核桃粕酶解产物的美拉德反应制备浓香核桃油风味物质,开发浓香核桃油生产新工艺。经单因素优化得到的最佳条件为:热反应温度150℃,热反应时间2 h,氨基态氮与还原糖的摩尔比1∶1.5,磷酸缓冲液pH 9.0。产物经GC-MS分析,检出的挥发性物质中有15种是浓香核桃油风味的关键物质;经比较可知新工艺与传统工艺所产浓香核桃油的风味物质的种类和含量都比较接近。

The flavor compounds of fragrant walnut oil were produced by Maillard reaction of walnut meal enzymatic hydrolysate to develop a noval process of producing fragrant walnut oil.The optimal reaction conditions were obtained by single factor experiment as follows:thermal reaction temperature 150 ℃,thermal reaction time 2 h,molar ratio of amino nitrogen to reducing sugar 1:1.5,phosphate buffer pH 9.0.Fifteen critical flavor compounds in fragrant walnut oil were identified by GC-MS.The kinds and contents of flavor compounds in fragrant walnut oil produced by noval method were similar to that produced by traditional method.