预处理技术对冷榨双低菜籽油品质及挥发性风味成分的影响

doi:10.7506/spkx1002-6630-20190917-207

食品科学 ›› 2020, Vol. 41 ›› Issue (18): 233-238.doi: 10.7506/spkx1002-6630-20190917-207

预处理技术对冷榨双低菜籽油品质及挥发性风味成分的影响

张欢欢，曾志红，高飞虎，黄桃翠，张玲，张雪梅，李雪，杨世雄

（1.重庆市农业科学院农产品贮藏加工研究所，重庆 401329；2.重庆市农业科学院水稻研究所，重庆 401329）

出版日期:2020-09-25 发布日期:2020-09-18
基金资助:
重庆市农业科学院青年创新团队项目（NK-2018QC01）

Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil

ZHANG Huanhuan, ZENG Zhihong, GAO Feihu, HUANG Taocui, ZHANG Ling, ZHANG Xuemei, LI Xue, YANG Shixiong

(1. Institute of Agricultural Products Storage and Processing, Chongqing Academy of Agricultural Sciences, Chongqing 401329, China;2. Institute of Rice Research, Chongqing Academy of Agricultural Sciences, Chongqing 401329, China)

Online:2020-09-25 Published:2020-09-18

摘要/Abstract

摘要： 以双低油菜籽为实验材料，研究微波和烘烤预处理对冷榨双低菜籽油的酸价、过氧化值、脂肪酸组成和抗氧化活性等品质，以及挥发性风味成分的影响。结果表明：不同预处理组冷榨菜籽油的酸价在0.64～0.88?mg/g之间，过氧化值在1.65～1.95?mmol/kg之间，微波和烘烤预处理技术对冷榨菜籽油的酸价和过氧化值有影响，但其值均在冷榨菜籽油质量标准范围之内；微波和烘烤预处理技术对冷榨菜籽油的脂肪酸组成无显著影响；以1,1-二苯基-2-三硝基苯肼（1,1-dipheny1-2-picryl-hydrazyl，DPPH）自由基清除能力评价菜籽油的抗氧化活性，不同预处理组冷榨菜籽油的DPPH自由基清除能力大小为180?℃烘烤15?min组＞180?℃烘烤10?min组＞微波2?min组＞180?℃烘烤5?min组＞微波90?s组＞微波1?min组＞对照组；7?种不同预处理组菜籽油共检测出42?种挥发性风味成分，主要的挥发性风味物质为硫化物、硫苷降解产物和杂环类化合物，微波和烘烤预处理技术对菜籽油的挥发性风味成分有显著影响，随着微波和烘烤时间的延长，菜籽油挥发性特征风味物质由以硫苷降解产物为主导转变为以吡嗪类物质为主导，整体风味由硫味、菜青味转变为烘烤香、坚果香。

关键词: 预处理技术；冷榨双低菜籽油；品质；挥发性风味成分

Abstract: The effects of microwave or roasting preptreatment on the acid value, peroxide value, fatty acid composition, antioxidant activity and volatile flavor components of cold pressed double low rapeseed oils were studied. The results showed that the acid value of cold pressed rapeseed oil in the two pretreatment groups ranged from 0.64 to 0.88 mg/g and the peroxide value ranged from 1.65 to 1.95 mmol/kg. The acid value and peroxide value of cold pressed rapeseed oil were affected by either pretreatment, but both of them remained within the range of the quality standard for cold pressed rapeseed oil. Microwaving and roasting had no significant effects on the fatty acid composition of cold pressed rapeseed oil. The antioxidant activity of rapeseed oils with different pretreatments, as evaluated by 1,1-dipheny1-2-picryl-hydrazyl (DPPH) radical scavenging capacity, could be ranked as follows: roasting at 180 ℃ for 15 min > roasting at 180 ℃ for 10 min > microwaving for 2 min > roasting at 180 ℃ for 5 min > microwaving for 90 s > microwaving for 1 min > control without any pretreatment. A total of 42 volatile flavor components were detected in the seven rapeseed oils, mainly including sulfide, glucosinolate degradation products and heterocyclic compounds. Microwaving and roasting had significant effects on volatile flavor components of rapeseed oils. With the extension of microwaving and roasting time, the characteristic volatile flavor compounds of rapeseed oils changed from glucosinolate degradation products to pyrazines, and the overall flavor changed from sulfureous and green aroma to baked and nutty aroma.

Key words: pre-processing techniques; cold pressed double low rapeseed oil; quality; volatile flavor components

中图分类号:

TS224.3

张欢欢，曾志红，高飞虎，黄桃翠，张玲，张雪梅，李雪，杨世雄. 预处理技术对冷榨双低菜籽油品质及挥发性风味成分的影响[J]. 食品科学, 2020, 41(18): 233-238.

ZHANG Huanhuan, ZENG Zhihong, GAO Feihu, HUANG Taocui, ZHANG Ling, ZHANG Xuemei, LI Xue, YANG Shixiong. Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil[J]. FOOD SCIENCE, 2020, 41(18): 233-238.

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预处理技术对冷榨双低菜籽油品质及挥发性风味成分的影响

Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil

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