摘要
以油葵为原料,研究了微波焙炒对压榨葵花籽油品质和挥发性物质的影响。结果表明:随着微波功率和时间的增加,葵花籽油色泽逐渐加深,酸值变化不大,过氧化值在中低功率下先升高后降低,高功率下有降低趋势,而诱导时间在中低功率下变化不大,高功率下有升高趋势,维生素E含量则逐渐降低。结合各种指标选出感官评分较高的7种葵花籽油(700 W 5 min、700 W 4 min、700 W 3 min、560 W 4 min、560 W 5 min、420 W 5 min和420 W 6 min),并用HS-SPME-GC-MS法分析葵花籽油的挥发性物质,共检测出65种挥发性物质,其中有16种醛类化合物,6种酮类化合物,杂环类物质有15种,12种萜烯类物质,4种醇类物质,9种烷烃类物质,2种酯类和1种酸类物质,共有的挥发性物质有14种。可见,微波对葵花籽油品质有显著的影响,并且经微波焙炒所得葵花籽油的风味是由葵花籽固有的植物清香,油脂的氧化产物以及焙炒过程中的美拉德反应产物共同构成的。
How microwave roasting affects the quality and volatile compounds of pressed sunflower oil was investigated here. The results showed that with an increase in microwave power and duration of treatment, the color of pressed sunflower oil gradually became deeper, while acid value did not change significantly. Peroxide value increased initially and then decreased under moderate and low microwave power, showing a decreasing trend under high microwave power. The induction time did not have a significant effect at middle and low microwave power, but showed an increasing trend at high power. Finally, vitamin E content decreased gradually. By referring to various indexes, seven sunflower oil samples(700 W 5 min, 700 W 4 min, 700 W 3 min, 560 W 4 min, 560 W 5 min, 420 W 5 min, and 420 W 6 min) with high total sensory scores were selected and their volatile compounds were analyzed using headspace solid-phase microextraction-gas chromatographymass spectrometry(HS-SPME-GC-MS). A total of 65 kinds of volatile compounds were detected, including 16 aldehyde compounds, 6 ketone compounds, 15 heterocyclic compounds, 12 terpenes, 4 alcohols, 9 alkanes, 2 esters, and 1 acid. Additionally, the oil samples shared 14 volatile compounds in common. It can be seen from the results above that microwave roasting has a significant effect on the quality of sunflower oil. The characteristic flavor of sunflower oil is produced by the combination of the inherent natural fragrance of the sunflower seeds, lipid oxidation products, and Maillard reaction products during the roasting process.
出处
《现代食品科技》
EI
CAS
北大核心
2015年第8期211-218,共8页
Modern Food Science and Technology
基金
公益性行业(农业)科研专项(201303072)
国家自然科学基金(31271885
31471677)
关键词
微波
压榨
葵花籽油
品质
挥发性物质
microwave
pressed
sunflower oil
quality
volatile compounds
