高温条件下多酚对茶油挥发性成分的影响

Effect of Polyphenols on Volatile Compounds of Camellia Oil at High Temperature

研究加热过程中多酚对茶油挥发性成分的影响,选取茶油和5组添加了0.02%多酚的茶油(没食子酸、儿茶素、槲皮素、没食子酸丙酯、3,4-二羟基苯乙酸)为材料,采用顶空固相萃取-气质联用法(HS-SPME-GC-MS)对6组样品在180℃下加热不同时间后挥发性风味成分进行分析。结果表明,在加热过程中添加多酚减缓了茶油挥发物数量的降低,但能抑制挥发物总量的生成;对挥发性物质种类的影响而言,添加多酚能有效减缓正构醛含量的减少,但对不饱和醛和其他不良挥发性成分如挥发性短链脂肪酸的生成具有抑制作用。因此,添加多酚能使高温下茶油的风味有所改善。

In order to analyze the effect of polyphenols on volatile compounds of camellia oil during heating,the volatile flavor components in camellia oil added with polyphenols(0.02%gallic acid,catechinic acid,quercetin,propylgallate,3,4-dihydroxyphenylacetic acid,respectively)heated at 180℃up to 24 h were investigated by HS-SPME-GC-MS.The results showed that the decrease of total peak number of volatiles retarded by adding polyphenols during heating,whereas the total areas of volatile in the polyphenols added oils were lower than that of control.Polyphenols could effectively retard the decrease of normal aldehyde in heating process,and inhibit the formation of unsaturated aldehydes and other undesirable volatile components such as acids in camellia oil.It should be concluded that the selected polyphenols improve the flavor of camellia oil during heating.