热风干燥对油菜籽挥发性成分的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (4): 28-31.

热风干燥对油菜籽挥发性成分的影响

杨国峰¹,和珊¹,丁超²,赵娟¹,朱江明¹

1. 南京财经大学食品科学与工程学院
2. 南京农业大学食品科技学院

收稿日期:2012-06-01 修回日期:2013-01-10 出版日期:2013-02-25 发布日期:2013-01-29
通讯作者: 杨国峰 E-mail:gfyang129@njue.edu.cn

Effect on Volatile Profiles of Rapeseeds by Hot-air Drying

Received:2012-06-01 Revised:2013-01-10 Online:2013-02-25 Published:2013-01-29

摘要/Abstract

摘要： 在不同的热风干燥温度下将菜籽干燥至安全水分8%，用顶空固相微萃取—气质联用方法分析干燥后油菜籽挥发性成分。结果表明：菜籽热风干燥后有85余种挥发性成分，分属于醛类5种、烃类45种、醇类9种、酯类12种、酸类1种、酚类1种、酮类1种和醚类1种等，其总相对含量依次降低，其他类别有10种物质。其中，酯类、醇类、烯烃的相对含量随着干燥温度的变化显示出一定的变化规律。经分析，筛选出可能的硫甙降解产物，其相对含量也呈现出一定的规律。

Abstract: This study was performed to evaluate the effect on volatile profiles of rapeseeds by hot-air drying. The rapeseeds were dried to final moisture content of 8% (wet basis) with different temperature, after which volatile profiles of rapeseeds were analyzed using HS-SPME/GC–MS method. The results were as follows: more than 85 kinds of substances were identified among the volatile profiles of rapeseeds, which were consisted of aldehydes, hydrocarbons, alcohols, esters, acids, phenols, ketones and ethers, with their relative content decreased successively. Among the volatile profiles, the esters, alcohols, olefin and possible glucosinolate decomposition products showed some disciplines with the change of drying temperature.

中图分类号:

TS222+.1

杨国峰和珊丁超赵娟朱江明. 热风干燥对油菜籽挥发性成分的影响[J]. 食品科学, 2013, 34(4): 28-31.

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