预处理工艺对芝麻酱风味成分的影响
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摘要
为了探明预处理工艺对芝麻酱风味成分的影响,本文采用顶空固相微萃取结合气质联用(gas chromatographymass spectrometry,GC-MS)技术对经不同预处理工艺得到的芝麻酱中的风味成分进行分析。结果表明,烃类、吡嗪类、醛类、醇类化合物是组成芝麻酱的主要风味成分,尤其是烯烃类相对含量分别达60.87%、46.95%、53.47%,但3种不同处理工艺得到的芝麻酱中的风味成分的组成差异较大。湿热过程影响芝麻酱风味成分的种类和含量,使得烃类含量和峰面积出现大幅降低,吡嗪类含量和峰面积显著增加,醇类峰面积稍有减少而含量稍有增加,而醛类物质呈现出加热利于或加湿阻碍的规律。
In order to investigate the effect of pretreatment process on the flavor of sesame paste,headspace solid phase microextraction combined with GC-MS was used to analyze the flavor components of sesame paste obtained by different pretreatments in this experiment.The results showed that hydrocarbons,pyrazine,aldehydes and alcohols were the main flavor compounds of sesame paste,especially the relative content of olefins reached 60.87%,46.95% and 53.47%,respectively.However,there were significant differences in the composition of flavor compounds and flavor compounds in three treatments.The study found that damp and hot process affected the sesame paste flavor types and content,the hydrocarbon content and peak area greatly reduced,the pyrazine content and peak area increased significantly,alcohols peak area decreased and content increased slightly.But aldehydes showed a pattern of heating to promote or humidifying resistance.
In order to investigate the effect of pretreatment process on the flavor of sesame paste,headspace solid phase microextraction combined with GC-MS was used to analyze the flavor components of sesame paste obtained by different pretreatments in this experiment.The results showed that hydrocarbons,pyrazine,aldehydes and alcohols were the main flavor compounds of sesame paste,especially the relative content of olefins reached 60.87%,46.95% and 53.47%,respectively.However,there were significant differences in the composition of flavor compounds and flavor compounds in three treatments.The study found that damp and hot process affected the sesame paste flavor types and content,the hydrocarbon content and peak area greatly reduced,the pyrazine content and peak area increased significantly,alcohols peak area decreased and content increased slightly.But aldehydes showed a pattern of heating to promote or humidifying resistance.
引文
[1]李蕙蕙,鲁永超,何四云,等.热干面芝麻酱生产中HACCP体系的应用[J].武汉商学院学报,2014,28(5):48-50.
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[13]Akbulut M,Saricoban C,Ozcan M M.Determination of rheological behavior,emulsion stability,color,and sensory of sesame pastes(tahin)blended with pine honey[J].Food and Bioprocess Technology,2012,5(5):1832-1839.
[14]周瑞宝.芝麻香油风味成分[J].中国粮油学报,2006,21(3):310-315.
[15]李会晓,梁晋维,宋莹蕾,等.控制热氧化芝麻油的脂肪酸组成及挥发性成分分析[J].现代食品科技,2016,32(10):276-282.
[16]Walradt J P,Pittet A O,Kinlin T E,et al.Volatile components of roasted peanuts[J].Journal of Agricultural and Food Chemistry,1971,19(5):972-979.
[17]王笑园,宋章奕,张延琦,等.精炼过程对亚麻籽油风味物质的影响[J].食品工业科技,2016,37(18):55-59.
[18]王兴国,金青哲.油脂化学[M].北京:科学出版社,2012:72-77.
[19]Maga J A,Sizer C E.Pyrazines in foods.Review[J].Journal of Agricultural and Food Chemistry,1973,21(1):22-30.
[20]Jung M Y,Bock J Y,Back S O,et al.Pyrazine contents and oxidative stabilities of roasted soybean oils[J].Food Chemistry,1997,60(1):95-102.
[21]罗涛,范文来,徐岩,等.我国江浙沪黄酒中特征挥发性物质香气活力研究[J].中国酿造,2009,28(2):14-19.
[22]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.
[23]Hidalgo F J,Alcón E,Zamora R.Cysteine-and serinethermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures[J].Food Research International,2013,54(2):1394-1399.
[24]Pino J A.Characterisation of volatile compounds in a smoke flavouring from rice husk[J].Food Chemistry,2014,153:81-86.
[25]唐晓丹,秦早,杨冉,等.不同香型芝麻油中挥发性风味成分的研究[J].中国油脂,2013,38(6):87-90.
[26]赵赛茹,张丽霞,黄纪念,等.焙炒时间对芝麻油风味及芝麻氨基酸含量的影响[J].中国粮油学报,2016,31(8):30-38.
[2]梅鸿献,魏安池,刘艳阳,等.芝麻种质资源芝麻素、蛋白、脂肪含量变异及其相关分析[J].中国油脂,2013,38(4):87-90.
[3]杨湄,黄凤洪.中国芝麻产业现状与存在问题、发展趋势与对策建议[J].中国油脂,2009,34(1):7-12.
[4]张春娥,张惠,刘楚怡,等.亚油酸的研究进展[J].粮油加工,2010,7(5):18-21.
[5]刘瑞花,刘玉兰,王丹,等.吸附脱色对芝麻油中木酚素及维生素E影响的研究[J].中国油脂,2014,39(3):20-24.
[6]季明.吃芝麻酱的几大好处[J].农村新技术,2013,10(9):44.
[7]李林燕,李昌,聂少平.黑芝麻的化学成分与功能及其应用[J].农产品加工,2013,18(21):58-62,66.
[8]尚小磊.水代法中芝麻浆胶体稳定性及兑浆工艺的研究[D].郑州:河南工业大学,2013:11-20.
[9]任广鸣.芝麻酱的化学成分及营养[J].粮食加工,1987,12(3):2-5.
[10]王颖颖,侯利霞,胡爱鹏,等.主成分分析法评价市售芝麻酱产品品质[J].食品科学,2017,38(6):310-314.
[11]Thaiudom S,Khantarat K.Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer[J].Procedia Food Science,2011,1(1):315-321.
[12]Abu-Jdayil B.Flow properties of sweetened sesame paste(halawa tehineh)[J].European Food Research and Technology,2004,219(3):265-272.
[13]Akbulut M,Saricoban C,Ozcan M M.Determination of rheological behavior,emulsion stability,color,and sensory of sesame pastes(tahin)blended with pine honey[J].Food and Bioprocess Technology,2012,5(5):1832-1839.
[14]周瑞宝.芝麻香油风味成分[J].中国粮油学报,2006,21(3):310-315.
[15]李会晓,梁晋维,宋莹蕾,等.控制热氧化芝麻油的脂肪酸组成及挥发性成分分析[J].现代食品科技,2016,32(10):276-282.
[16]Walradt J P,Pittet A O,Kinlin T E,et al.Volatile components of roasted peanuts[J].Journal of Agricultural and Food Chemistry,1971,19(5):972-979.
[17]王笑园,宋章奕,张延琦,等.精炼过程对亚麻籽油风味物质的影响[J].食品工业科技,2016,37(18):55-59.
[18]王兴国,金青哲.油脂化学[M].北京:科学出版社,2012:72-77.
[19]Maga J A,Sizer C E.Pyrazines in foods.Review[J].Journal of Agricultural and Food Chemistry,1973,21(1):22-30.
[20]Jung M Y,Bock J Y,Back S O,et al.Pyrazine contents and oxidative stabilities of roasted soybean oils[J].Food Chemistry,1997,60(1):95-102.
[21]罗涛,范文来,徐岩,等.我国江浙沪黄酒中特征挥发性物质香气活力研究[J].中国酿造,2009,28(2):14-19.
[22]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.
[23]Hidalgo F J,Alcón E,Zamora R.Cysteine-and serinethermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures[J].Food Research International,2013,54(2):1394-1399.
[24]Pino J A.Characterisation of volatile compounds in a smoke flavouring from rice husk[J].Food Chemistry,2014,153:81-86.
[25]唐晓丹,秦早,杨冉,等.不同香型芝麻油中挥发性风味成分的研究[J].中国油脂,2013,38(6):87-90.
[26]赵赛茹,张丽霞,黄纪念,等.焙炒时间对芝麻油风味及芝麻氨基酸含量的影响[J].中国粮油学报,2016,31(8):30-38.