微波干燥对油菜籽品质及气味成分的影响  

Effect of Microwave Drying on Quality and Volatile Profiles of Rapeseeds

作　　者：和珊[1] 丁超[1,2] 杨国峰[1] 朱江明[1] 赵娟[1] 

机构地区：[1]南京财经大学食品科学与工程学院,南京210046 [2]南京农业大学食品科技学院,南京210095

出　　处：《中国粮油学报》2013年第1期48-54,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2010BAD01B07)

摘　　要：利用不同的微波功率将菜籽干燥至安全水分8%,测定干燥后菜籽发芽势、发芽率、油的酸值和过氧化值,并使用固相微萃取-气质联用仪分析菜籽挥发性成分。结果表明:微波功率越高,干燥速率越大;高功率的微波对菜籽的生命力有显著的破坏作用;在110～1 480 W微波功率范围内,菜籽油的酸值变化在合理范围之内,过氧化值在1 170 W功率干燥后呈显著上升趋势;微波功率的增加会导致硫甙分解有害产物的相对含量增加。菜籽的挥发性气体成分中含有硫甙分解生成物、烃类、醛类、酯类、醇类、杂环类、酮类等,其相对含量依次降低。The rapeseeds were dried to final moisture content of 8% （wet basis）with different microwave power levels. Then the germinating capacity of seeds, acid value and peroxide value of rapeseed oil were determined. Volatile profiles of rapeseeds were analyzed by using SPME/GC - MS method. The results were as follows ： The higher the microwave power level was, the faster the drying rate was; high microwave power could distinctively destroy germinating capacity; the acid value of rapeseed oil remained in a reasonable range within 110- 1 480 W microwave power levels; peroxide value of rapeseed oil rise distinctively above 1 170 W microwave power level; content of glucosinolate decomposition products increased with higher microwave power level. After microwave drying, the volatile profiles of rapeseeds consisted of glucosinolate decomposition products, hydrocarbons, aldehydes, esters, alcohols, heterocycles, ketones,etc. The relative content decreased successively.

关 键 词：油菜籽微波干燥品质 固相微萃取(SPME) 气相色谱-质谱联用(GC—MS) 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]