摘要
采用同时蒸馏萃取法(SDE)萃取浓香葵花籽油中的挥发性风味物质,利用气相色谱-质谱-嗅闻技术(GC-O-MS)对香气活性物质进行分离鉴定。SDE的最佳萃取条件为:二氯甲烷40 mL,加油量40 g,水添加量200 mL,萃取时间3 h。经GC-MS分析共鉴定出96种挥发性风味物质,主要为醛类(29.29%)、杂环类(29.10%)、萜烯类(26.79%)、醇类(3.08%)、烯烃类(1.78%)、酮类(1.47%)、烷烃类(0.57%)、酯类(0.43%)和酸类(0.25%)。GC-O鉴定出24种香气活性物质,主要包括吡嗪类物质,赋予浓香葵花籽油烤香味;萜烯类物质,赋予其包括松针味的植物清香。
The method of simultaneous distillation extraction(SDE)was used to extract the volatile flavor compounds from sunflower oil.Gas chromatography-mass spectrometry-olfactmetry(GC-MS-O)were used to separate and identify volatiles and aroma-active compounds.The best extraction conditions were shown below:dichloromethane(40 mL)as the extraction solvent,40 g sunflower oil,200 mL water for distillation,and 3 hextraction.A total of 96 volatile flavor compounds,including aldehydes(29.29%),heterocycles(29.10%),terpenes(26.79%),alcohols(3.08%),alkenes(1.78%),ketones(1.47%),alkanes(0.57%),esters(0.43%)and acids(0.25%),were identified through GC-MS analysis.And there were 24 aroma-active compounds identified,mainly including pyrazines contributing to the roasted aroma,and terpenes contributing to the natural woody and plant(e.g.turpentine)aroma of sunflower oil.
作者
师瑞
尹文婷
马雪停
汪学德
王岸娜
Shi Rui;Yin Wenting;Ma Xueting;Wang Xuede;Wang Anna(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450052)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第8期113-117,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家特色油料产业技术体系(CARS-14-1-29),河南工业大学高层次人才科研启动基金(2018BS060)。
