烘烤条件对葵花籽油风味和品质的影响  

Effects of roasting conditions on flavor and quality of sunflower seed oil

作　　者：周萍萍[1] 黄健花[1] 李佳[1] 王兴国[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2013年第12期1-5,共5页China Oils and Fats

基　　金："十二五"国家科技支撑计划(2011BAD02B03)

摘　　要：对烘烤压榨制得的葵花籽油进行感官评价和挥发性物质的顶空固相微萃取-气相色谱-质谱联用分析,同时检测烘烤压榨葵花籽油的品质。结果显示:烘烤条件为140℃/30 min和150℃/30 min时葵花籽油感官评分较高,风味最佳;杂环类化合物是浓香型葵花籽油特征风味的主要来源,其中吡嗪类物质含量最高;烘烤温度升高,烘烤时间延长,葵花籽油色泽加深,生育酚含量减少;酸值和过氧化值随着烘烤温度升高和烘烤时间延长而增大。综合考虑,葵花籽经140℃烘烤30min压榨可以得到相对最佳风味和品质的葵花籽油。The sensory evaluation of sunflower seed oil prepared by roasting - pressing was tested, the vol- atile flavor compounds of the oil were analyzed by HS - SPME - GC - MS, and the quality of the oil was detected. The results showed that the sunflower seed oils prepared by pressing after roasting at 140 ℃ for 30 min and 150 ℃ for 30 min had higher sensory evaluation score and the best flavor; the heterocyclic compounds contributed mostly to the typical flavor of strong fragrant sunflower seed oil, in which the con- tent of pyrazine compounds was the highest; with roasting temperature and roasting time increasing, the color of sunflower seed oil deepened and tocopherol content reduced, and the acid value and peroxide val- ue increased. Therefore, the sunflower seed oil with better flavor and higher quality could be obtained when sunflower seed was pressed after roasting at 140 ℃ for 30 min.

关 键 词：葵花籽油 烘烤条件 风味 品质 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS207.7[轻工技术与工程—食品科学与工程]