精炼过程对亚麻籽油风味物质的影响
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摘要
为了解并掌握精炼过程对于亚麻籽油品质的影响,本文采用顶空固相微萃取气相色谱-质谱(GC-MS)法,首次对亚麻籽油精炼前后的风味物质的种类及相对百分含量进行比对。吸附温度60℃,样品量5 m L,吸附时间30 min,升温程序设置为初温40℃,保持2 min后以4℃/min升至160℃保持1 min,再以5℃/min升至225℃,保持5 min,研究发现,毛油的挥发性成分共77种,主要包括醇、酚、酸、酯、醛酮类、杂环类、烷烃类化合物,还有微量的腈类和胺类,其中醛酮类和杂环类是构成毛油浓香烤香味的主要物质。而成品油的挥发性物质较少,共18种,主要包括醛酮、烷烃、酸类和少量的醇类,无杂环类、酚类和酯类,风味较清香。
In order to learn and grasp the effect of refining process on the quality of Linseed oil,this research had taken GC- MS using headspace solid- phase microextraction and firstly compared the kinds of flavor substances and their relative contents before and after the refinement of flaxseed oil. The condition was that the adsorption temperature was 60 ℃,the sample size was 5 m L and the adsorption time was 30 min. The temperature program was set as follow: the initial temperature was 40 ℃,remaining unchanged for 2 min and rising to 160 ℃ at the rate of 4 ℃ / min and remaining unchanged for 1 min,then rose to 225 ℃ at the rate of 5 ℃ / min and remained unchanged for 5 min. The crude oil had 77 volatile constituents,including alcohols,phenols,acids,esters,carbonyls,heterocyclic compounds and alkanes with trace amounts of nitriles and amines,among which carbonyls and heterocyclic compounds were the main substances constituting crude oil's heavy roasted fragrant.However,product oil only had 18 volatile constituents,including carbonyls,alkanes,acids,a little amount of alcohols without heterocyclic compounds phenols and esters.So the flavor was more fragrant.
In order to learn and grasp the effect of refining process on the quality of Linseed oil,this research had taken GC- MS using headspace solid- phase microextraction and firstly compared the kinds of flavor substances and their relative contents before and after the refinement of flaxseed oil. The condition was that the adsorption temperature was 60 ℃,the sample size was 5 m L and the adsorption time was 30 min. The temperature program was set as follow: the initial temperature was 40 ℃,remaining unchanged for 2 min and rising to 160 ℃ at the rate of 4 ℃ / min and remaining unchanged for 1 min,then rose to 225 ℃ at the rate of 5 ℃ / min and remained unchanged for 5 min. The crude oil had 77 volatile constituents,including alcohols,phenols,acids,esters,carbonyls,heterocyclic compounds and alkanes with trace amounts of nitriles and amines,among which carbonyls and heterocyclic compounds were the main substances constituting crude oil's heavy roasted fragrant.However,product oil only had 18 volatile constituents,including carbonyls,alkanes,acids,a little amount of alcohols without heterocyclic compounds phenols and esters.So the flavor was more fragrant.
引文
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[16]刘莎莎,张宝善,孙肖园,等.红枣香味物质的主成分分析[J].食品工业科技,2015(20):72-76.
[2]林凤英,林志光,邱国亮,等.亚麻籽的功能成分及应用研究进展[J].食品工业,2014(2):220-223.
[3]孙爱景,刘玮.亚麻籽功能成分提取及其应用[J].粮食科技与经济,2010,35(1):44-45.
[4]李恒勇,李大伟,潘明,等.亚麻籽的活性成分和功能应用研究进展[J].食品安全导刊,2014(9X):65-67.
[5]陈侨侨,张生万,李美萍,等.顶空固相微萃取-气相色谱-质谱联用法对食用植物油中易挥发成分的分析[J].食品科学,2014,35(14):97-101.
[6]马良,王若兰.顶空固相微萃取-气质联用技术在粮油食品中的应用进展[J].粮食与油脂,2015(1):6-10.
[7]Zhang Z,Pawliszyn J.Headspace solid-phase microextraction[J].Analytical Chemistry,1993,65(14):1843-1852.
[8]Stashenko E E,Martínez J R.Sampling volatile compounds from natural products with headspace/solid-phase microextraction[J].Journal of Biochemical and Biophysical Methods,2007,70(2):235-242.
[9]赵方方.油料油脂挥发物成分检测技术研究[D].北京:中国农业科学院,2012.
[10]秦早,杨冉,高桂园,等.顶空固相微萃取结合气质联用分析芝麻油和芝麻香精的挥发性成分[J].食品科学,2012(24):263-268.
[11]刘国琴,方昭西,李琪.热榨与冷榨对亚麻油风味物质的影响及风味特征成分分析[J].华南理工大学学报:自然科学版,2015,43(11):1-7.
[12]杨金娥,黄庆德,郑畅,等.烤籽温度对压榨亚麻籽油品质的影响[J].中国油脂,2011,36(6):28-31.
[13]杨金娥,黄庆德,周琦,等.冷榨和热榨亚麻籽油挥发性成分比较[J].中国油料作物学报,2013,35(3):321-325.
[14]杨湄,刘昌盛,周琦,等.加工工艺对菜籽油主要挥发性风味成分的影响[J].中国油料作物学报,2010,32(4):551-557.
[15]况小玲,徐俐,张红梅.不同加工工艺对油茶籽油风味物质的影响[J].中国粮油学报,2012,27(6):89-93.
[16]刘莎莎,张宝善,孙肖园,等.红枣香味物质的主成分分析[J].食品工业科技,2015(20):72-76.