臭氧处理对小麦粉面团特性、脂质及挥发性成分的影响

Effect of Ozone Treatments on Dough Property,Lipid Composition and Volatile Substances of Wheat Flour

以西农979小麦粉为原料,用0.61 g/h(低强度)和3.82 g/h(高强度)臭氧分别处理5、15 min和30 min,采用Mixolab、气相色谱-质谱联用技术和气相离子迁移谱联用仪结合理化方法对处理后小麦粉进行分析,探究了不同强度和时间的臭氧处理对小麦粉面团特性、脂质和挥发性成分的影响。结果表明:低强度臭氧处理后,小麦粉面团形成时间和稳定时间均增加,但高强度臭氧处理时,处理15 min和30 min小麦粉的面团稳定时间大幅下降;与低强度臭氧处理相比,高强度臭氧处理小麦粉的脂肪酸值、丙二醛含量和脂肪酸组成变化更明显;臭氧处理后,小麦粉中醇类、醛类、酮类和杂环类等挥发性物质的种类和浓度变化明显,高强度臭氧处理15 min及以上的小麦粉与低强度臭氧处理小麦粉的挥发性成分差别较大。

Wheat flour(Variety Xinong 979)was used as raw material and treated with two different ozone intensity(low:0.61 g/h ozone;high:3.82 g/h ozone)for three different durations(5,15 and 30 min).Wheat flours treated with different ozone treatments were analyzed by Mixolab,gas chromatographymass spectroscopy,gas chromatography-ion-mobility spectrometry,and physicochemical methods to investigate the effects of ozone intensity and treatment duration on dough characteristics,lipids and volatile substances of wheat flour.The results showed that the dough formation time and stability time of wheat flour were increased after low-intensity ozone treatment.However,the dough stability of wheat flour dramatically decreased after 15 min and 30 min of high-intensity ozone treatment.Compared with low-intensity ozone treatment,high-intensity ozone treatment aroused more obvious changes in fatty acid value,malondialdehyde content,and fatty acid composition of wheat flour.The types and contents of volatile substances in wheat flour changed significantly after ozone treatment,including alcohols,aldehydes,ketones and heterocycles.The volatile substances of wheat flours treated with high-intensity ozone for 15 min or more duration were quite different from wheat flours treated with low-intensity ozone.