制油工艺对玉米胚芽油品质特性及风味成分的作用机制

Effect of Production Processes on the Quality Characteristics and Flavor of Corn Germ Oil

为探究制油工艺对植物油综合品质及风味的影响,本研究以玉米胚芽为原料,采用酶辅助冷榨法、萃取法和水酶法进行油脂制取,比较分析制油工艺对玉米胚芽油的基本理化特性、抗氧化活性、脂肪酸组成、光谱特征和挥发性风味物质的影响。结果表明:酶辅助冷榨法所得玉米胚芽油酸值、过氧化值均高于其他方法。比较3种方法油脂样品对羟自由基的清除能力,其中酶辅助冷榨法所得玉米胚芽油羟自由基清除能力最强。不同制油工艺对玉米胚芽油中亚油酸和亚麻酸以及不饱和脂肪酸含量影响差异不显著。全光谱分析表明,水酶法所得油脂样品中亚油酸(共轭二烯酸)含量最高。不同制油工艺玉米胚芽油挥发性化合物的组成及相对含量存在明显差别。综上,加工工艺对玉米胚芽油理化特性、抗氧化性、风味物质均会产生影响,本研究可为玉米加工副产物利用和玉米胚芽油适度加工提供理论参考。

This study was undertaken in order to evaluate the effects of different processing techniques,namely,enzymeassisted cold-pressing,Soxhlet extraction and aqueous enzymatic extraction on the basic physicochemical properties,antioxidant activity,fatty acid composition,spectral characteristics and volatile flavor substances of corn germ oil.The results showed that the acid value and peroxide value of corn germ oil obtained by enzyme-assisted cold pressing were higher than those obtained by the other methods.The hydroxyl radical scavenging ability of the oil obtained by enzymeassisted cold pressing was the highest,and there was no significant difference in the contents of linoleic acid,linolenic acid or unsaturated fatty acids oil among the three oil samples.The full spectrum analysis showed that the highest content of linolenic acid(conjugated trienoic acid)was found in the oil obtained by aqueous enzymatic extraction.The composition and relative content of volatile compounds in corn germ oil varied significantly with the different production processes.In summary,the processing methods can affect the physicochemical properties,antioxidant properties and flavor substances of corn germ oil,which provides a theoretical reference for the utilization of corn processing by-products and the moderate processing of corn germ oil.