不同物理场处理对番茄籽油挥发性物质与异构体2,3-丁二醇的影响

doi:10.7506/spkx1002-6630-20260105-015

食品科学 ›› 2026, Vol. 47 ›› Issue (12): 263-270.doi: 10.7506/spkx1002-6630-20260105-015

• 食品工程 • 上一篇

不同物理场处理对番茄籽油挥发性物质与异构体2,3-丁二醇的影响

徐雅，赵冉，姚岚航，李崇达，周琦

（1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.中国农业科学院油料作物研究所，油料油脂加工技术国家地方联合工程实验室，农业农村部油料加工重点实验室，油料脂质化学与营养湖北省重点实验室，湖北武汉 430062；3.晨光生物科技集团有限公司，河北邯郸 057250）

发布日期:2026-07-08
基金资助:
“十四五”国家重点研发计划项目（2023YFF1104004）

Effects of Different Physical Field Treatments on Volatile Substances and 2,3-Butanediol Isomers in Tomato Seed Oil

XU Ya, ZHAO Ran, YAO Lanhang, LI Chongda, ZHOU Qi

(1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; 3. Chenguang Biotechnology Group Co., Ltd., Handan 057250, China)

Published:2026-07-08

摘要/Abstract

摘要： 本研究采用顶空固相微萃取-气相色谱-质谱联用技术检测番茄籽油中的挥发性物质，构建番茄籽油中手性化合物2,3-丁二醇异构体（S-、R-、meso-2,3-丁二醇）的分离及定性定量方法。比较蒸汽膨爆、微波和红外3 种物理场结合亚临界萃取技术对番茄籽油挥发性物质的影响。结果表明，番茄籽油中共鉴定出103 种挥发性成分，包括酸类7 种、酯类27 种、醛类15 种、酮类14 种、醇类12 种、吡嗪类8 种、呋喃类7 种、烯类3 种、含硫化合物2 种及其他类8 种。蒸汽膨爆处理组番茄籽油挥发性物质含量最高，为501.895 mg/kg，红外处理组（416.181 mg/kg）次之，微波处理组最低（385.793 mg/kg）。相较于对照组，不同物理场处理对各类风味物质的含量及分布具有显著影响，其中呋喃类、吡嗪类物质含量均显著增加，而酸类物质普遍下降。番茄籽油中2,3-丁二醇以R-2,3-丁二醇（81.17 mg/kg）为主，香气活性值＞600，远高于S-和meso-2,3-丁二醇，赋予番茄籽油浓郁的果味与奶香味。红外处理导致各类异构体含量均下降，而微波处理使meso-2,3-丁二醇含量提高66.67%。综上，物理场处理可通过调控挥发性风味物质的组成与手性异构体分布，显著影响番茄籽油的风味特征。

关键词: 番茄籽油；物理场；挥发性物质；手性异构体；2,3-丁二醇

Abstract: This study employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to detect volatile compounds in tomato seed oil, and it also established a method for the separation, identification, and quantification of chiral 2,3-butanediol stereoisomers (R-, S-, and meso-2,3-butanediol) in tomato seed oil. The effects of three physical fields (steam explosion, microwave, and infrared) combined with subcritical extraction on the volatile compounds of tomato seed oil were compared. The results showed that a total of 103 volatile compounds were identified, including 7 acids, 27 esters, 15 aldehydes, 14 ketones, 12 alcohols, 8 pyrazines, 7 furans, 3 alkenes, 2 sulfur-containing compounds and 8 other compounds. The highest total volatile content of 501.895 mg/kg was obtained under steam explosion treatment, followed by infrared treatment at 416.181 mg/kg, and microwave treatment at 385.793 mg/kg. Compared with the control group, different physical field treatments significantly affected the content and distribution of various flavor compounds, notably increasing the contents of furans and pyrazines while decreasing acid contents. The 2,3-butanediol in tomato seed oil was predominantly in the R-form (81.17 mg/kg, with odor activity value (OAV) > 600; its OAV far exceeded those of the S- and meso-forms, making it a key contributor to the fruity and creamy aroma of tomato seed oil. Infrared treatment led to a decrease in the contents of all isomers, while microwave treatment increased the meso-2,3-butanediol content by 66.67%. This study indicates that physical field treatments can significantly influence the flavor profile of tomato seed oil by modulating the composition of volatile flavor compounds and the distribution of chiral isomers.

Key words: tomato seed oil; physical field; volatile substances; chiral enantiomer; 2,3-butanediol

中图分类号:

TS225.1

徐雅，赵冉，姚岚航，李崇达，周琦. 不同物理场处理对番茄籽油挥发性物质与异构体2,3-丁二醇的影响[J]. 食品科学, 2026, 47(12): 263-270 https://doi.org/10.7506/spkx1002-6630-20260105-015

XU Ya, ZHAO Ran, YAO Lanhang, LI Chongda, ZHOU Qi. Effects of Different Physical Field Treatments on Volatile Substances and 2,3-Butanediol Isomers in Tomato Seed Oil[J]. FOOD SCIENCE, 2026, 47(12): 263-270 https://doi.org/10.7506/spkx1002-6630-20260105-015

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不同物理场处理对番茄籽油挥发性物质与异构体2,3-丁二醇的影响

Effects of Different Physical Field Treatments on Volatile Substances and 2,3-Butanediol Isomers in Tomato Seed Oil

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