摘要
采用同时蒸馏萃取-气相色谱-质谱联用(SDE-GC-MS)技术,对低温压榨、焙炒压榨、加热调质压榨、亚临界萃取等4种工艺所制取油莎豆油中挥发性成分进行检测分析,并通过ROAV值法确定关键的特征风味成分。结果表明:4种油莎豆油中共检测出14类192种挥发性成分,其中低温压榨油中9类62种,焙炒压榨油中10类72种,调质压榨油中13类67种,亚临界萃取油中13类83种。焙炒压榨和加热调质压榨油中挥发性成分含量(58.96、70.61 mg/kg)比低温压榨和亚临界萃取油(25.21、24.89 mg/kg)高出约2.6倍,其中杂环类物质含量平均高出约33倍,烷烃类物质含量平均减少约39%。4种油莎豆油中ROAV≥1的特征香气成分:焙炒压榨和调质压榨油中分别为16种和14种,低温压榨油8种,亚临界萃取油仅2种。焙炒压榨和调质压榨油莎豆油中挥发性成分总量及特征风味成分种类均明显多于其他2种油莎豆油,嗅闻之也拥有更丰富的香气尤其是甜香味、奶香味、烤坚果味、水果香味。研究结果从分子水平明确了油莎豆油感官风味的物质基础。
Distillation extraction combined with simultaneous gas chromatography-mass spectrometry(SDE-GC-MS)was used.The volatile components in Cyperus esculentus oil prepared by low temperature pressing,baking pressing,heating conditioning pressing,and subcritical extraction were detected and analyzed.The key characteristic flavor components were determined by ROAV value method.The results indicated that A total of 14 categories and 192 volatile components were detected in different oils,there were 9 categories and 62 kinds of low temperature pressed oil,there were 10 kinds and 72 kinds of roasted and pressed oil,and there were 13 categories and 83 kinds of subcritical extracted oil.The content of volatile components(58.96,70.61 mg/kg)in roasted pressed oil and heated conditioned pressed oil was about 2.6 times higher than that in low-temperature pressed oil and subcritical extracted oil(25.21,24.89 mg/kg).Among them,the content of heterocyclic substances was about 33 times higher on average,and the content of alkanes was about 39%lower on average.Characteristic aroma components with ROAV≥1 in four kinds of Cyperus esculentus oil.There were 16 kinds of roasted pressed oil and 14 kinds of spiral pressed oil,respectively.There were 8 kinds of low temperature pressed oil and only 2 kinds of subcritical extracted oil.The total amount of volatile components and characteristic flavor components in roasted pressed and spiral pressed oil were significantly higher than those in the other two oils.It also had richer aroma,especially sweet fragrance,milk flavor,roasted nut flavor and fruity scent.The results clarified the material basis of organoleptic flavor of Cyperus esculentus oil at the molecular level.
作者
刘玉兰
连四超
陈璐
郭平平
马宇翔
Liu Yulan;Lian Sichao;Chen Lu;Guo Pinging;Ma Yuxiang(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)
出处
《中国粮油学报》
CSCD
北大核心
2023年第7期123-132,共10页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划项目(SQ2019YFD100114)
河南省重大科技专项(211100110100)。