精炼过程对茶籽油脂肪酸与挥发性物质的影响

Effect of refining process on the fatty acids and volatile flavor compounds from camellia seed oil

采用气相色谱与气相色谱-质谱联用技术,分析精炼前后茶籽油中脂肪酸组成与挥发性风味物质成分。通过"相对气味活度值(ROAV)"评价各挥发性风味物质对茶籽油总体风味的贡献。结果表明:粗榨茶籽油和精炼茶籽油中均检测出6种脂肪酸,主要成分是棕榈酸、油酸和亚油酸,精炼后不饱和脂肪酸比例略有提高;醛类物质为粗榨茶籽油和精炼茶籽油中的主要挥发性物质;精炼后茶籽油中酯类相对含量增加了3倍以上,杂环类化合物百分比从3.52%下降到1.62%,酮类化合物从2.33%下降到0.11%。总之,精炼可以提高茶籽油不饱和脂肪酸含量,产生大量酯类化合物,并对茶籽油果香起到衬托作用。

The fatty acid composition and volatile flavor compounds in camellia seed oil were analyzed by gas chromatography and gas chromatography-mass spectrometry before refining and after refined.The relative odor activity value（ ROAV） was used to evaluate the contribution of volatile flavor compounds to the overall flavor of camellia seed oil.The results showed that crude camellia seed oil and refined camellia seed oil were detected 6 kinds of fatty acid,the main compounds including palmitic acid,oleic acid and linoleic acid; aldehydes in crude camellia seed oil and refined camellia seed oil were the main volatile substances,and octanal and nonanal played an important role. The relative content of esters of refined camellia seed oil increased by more than 3 times,the percentage of heterocyclic compounds decreased from 3.52% to 1.62%,and ketones decreased from 2.33% to 0.11%.In short,refining process on camellia seed oil could improve the percent of unsaturated fatty acids,resulting in a large number of ester compounds,and to foil the effect on camellia seed aroma.