热风干燥对油菜籽挥发性成分的影响  

Effect of Hot Air Drying on Volatile Profile of Rapeseeds

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

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

出　　处：《食品科学》2013年第4期28-31,共4页Food Science

基　　金："十一五"国家科技支撑计划重点项目(2010BAD01B07)

摘　　要：在不同的热风干燥温度下将菜籽干燥至安全水分8%,用顶空固相微萃取-气质联用法分析干燥后油菜籽挥发性成分。结果表明:菜籽热风干燥后有85余种挥发性成分,分属于醛类5种、烃类45种、醇类9种、酯类12种、酸类1种、酚类1种、酮类1种和醚类1种等,其总相对含量依次降低,其他类别有10种物质。其中,酯类、醇类、烯烃相对含量随干燥温度的变化显示一定变化规律。经分析,筛选出可能的硫甙降解产物,其相对含量呈现出一定的规律。The volatile profiles of rapeseeds hot air dried at different temperatures to a safe moisture content of 8% were analyzed by headspace solid-phase microextraction （HS-SPME） coupled with GC-MS. Eighty-five volatile compounds were detected in dried rapeseeds, including 5 aldehydes, 45 hydrocarbons, 9 alcohols, 12 esters, 1 acid, 1 phenol, ketone and 1 ether, in decreasing order of relative content, as well as 10 other substances. The relative contents of esters, alcohols and alkenes regularly changed with drying temperature. Moreover, potential glucosinolate degradation products with regular changes were also detected.

关 键 词：油菜籽 热风干燥 挥发性成分 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]