脂肪酶酶解制备南瓜籽油风味物质
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摘要
以南瓜籽油为原料,通过酶法水解制备南瓜籽油天然的风味物质。研究脂肪酶的酶解时间、酶解温度、酶的添加量及底物浓度等因素,以感官评价及酸价作为评定指标,用正交试验法进行优化,结果表明,在脂肪酶添加量1%,酶解温度40℃,底物浓度90%,酶解时间4 h条件下,南瓜籽油的酶解产物甜香味充足,香气纯度高并且香味柔和。用气相色谱-质谱联用仪(GC-MS)对香气成分进行分析,主要香气成分由中短链的脂肪酸、内酯和酯类等7种成分组成。
The natural flavor substance of pumpkin seed oil was prepared by enzymatic hydrolysis from pumpkin seed oil. Factors such as enzymatic hydrolysis time, enzymatic hydrolysis temperature, enzyme addition amount and substrate concentration were studied. The sensory evaluation and acid value were used as the evaluation indexes, and the orthogonal test method was used for optimization. The results showed that under the condition of lipase addition amount of 1%, enzymatic hydrolysis temperature of 40 ℃, substrate concentration of 90% and enzymatic hydrolysis time of 4 h, the enzymatic hydrolysate of pumpkin seed oil had sufficient sweet and aroma and high aroma purity. And the fragrance was soft. The aroma components were analyzed by GC-MS. The main aroma components were composed of seven components, such as shortchain fatty acids, lactones and esters.
The natural flavor substance of pumpkin seed oil was prepared by enzymatic hydrolysis from pumpkin seed oil. Factors such as enzymatic hydrolysis time, enzymatic hydrolysis temperature, enzyme addition amount and substrate concentration were studied. The sensory evaluation and acid value were used as the evaluation indexes, and the orthogonal test method was used for optimization. The results showed that under the condition of lipase addition amount of 1%, enzymatic hydrolysis temperature of 40 ℃, substrate concentration of 90% and enzymatic hydrolysis time of 4 h, the enzymatic hydrolysate of pumpkin seed oil had sufficient sweet and aroma and high aroma purity. And the fragrance was soft. The aroma components were analyzed by GC-MS. The main aroma components were composed of seven components, such as shortchain fatty acids, lactones and esters.
引文
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[10]田怀香,李凤华,马霞.天然奶味香精的酶解工艺优化[J].食品与机械, 2013, 29(3):120-124.
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[12]汪薇,赵文红,白卫东,等.酶促奶油水解制备天然奶味香精[J].食品与发酵工业, 2011, 37(1):94-97.
[13]王晓,程传格,马小来,等.南瓜籽油脂肪酸的GC-MS分析[J].食品科学, 2002, 23(3):115-116.
[14] ZHANG Z, LI G, LIN L, et al. Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry[J].Analytica Chimica Acta, 2010, 659(1):151-158.
[15] O’RIORDAN P J, DELAHUNTY C M. Characterisation of commercial Cheddar cheese flavour 2:Study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment[J]. International Dairy Journal, 2003, 13(5):371-389.
[16] REGADO M A, CRISTóV?O B M, MOUTINHO C G,et al. Flavour development via lipolysis of milkfats:Changes in free fatty acid pool[J]. International Journal of Food Science&Technology, 2010, 42(8):961-968.
[2]朱英莲.南瓜籽油提取工艺优化及油脂氧化稳定性研究[J].粮食与油脂, 2015(1):24-26.
[3]陈钊,赵敏生,白小芳,等.南瓜籽油的冷榨制取研究[J].食品科技, 2005(8):88-90.
[4] SIEGMUND B, MURKOVIC M. Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil 2 volatile compounds[J].Food Chemistry, 2004, 84(3):367-374.
[5] STEVENSON D G, ELLER F J, WANG L, et al. Oil and tocopherol content and composition of pumpkin seed oil in12 cultivars[J]. Journal of Agricultural&Food Chemistry,2007, 55(10):4005-4013.
[6]BALC?OVM,MALCATAFX.Lipasecatalyzed modification of milk fat[J]. Biotechnology Advances, 1998,16(2):309-341.
[7] HERNANDEZ I, RENOBALES M D, VIRTO M, et al.Assessment of industrial lipases for flavour development in commercial Idiazabal(ewe’s raw milk)cheese[J]. Enzyme&Microbial Technology, 2005, 36(7):870-879.
[8]周美玉,傅亮,赵燕楠.蛋白酶辅助发酵结合脂肪酶酶解法制备天然奶酪风味剂[J].中国乳品工业, 2016, 44(4):13-16.
[9]何洋,包清彬,杨洋,等.乳脂酶酶解无水奶油制备天然奶味香精[J].西华大学学报(自然科学版), 2015, 34(2):98-102, 112.
[10]田怀香,李凤华,马霞.天然奶味香精的酶解工艺优化[J].食品与机械, 2013, 29(3):120-124.
[11]朱新鹏,姚敏.奶酪酶解方法及风味成分分析[J].农产品加工(学刊), 2011(5):56-58.
[12]汪薇,赵文红,白卫东,等.酶促奶油水解制备天然奶味香精[J].食品与发酵工业, 2011, 37(1):94-97.
[13]王晓,程传格,马小来,等.南瓜籽油脂肪酸的GC-MS分析[J].食品科学, 2002, 23(3):115-116.
[14] ZHANG Z, LI G, LIN L, et al. Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry[J].Analytica Chimica Acta, 2010, 659(1):151-158.
[15] O’RIORDAN P J, DELAHUNTY C M. Characterisation of commercial Cheddar cheese flavour 2:Study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment[J]. International Dairy Journal, 2003, 13(5):371-389.
[16] REGADO M A, CRISTóV?O B M, MOUTINHO C G,et al. Flavour development via lipolysis of milkfats:Changes in free fatty acid pool[J]. International Journal of Food Science&Technology, 2010, 42(8):961-968.