新疆地区不同扁桃品种低温压榨油的特性  

Characteristics of cold-pressed almond oil from different cultivars in Xinjiang region

作　　者：周琦[1,2] 张会娜[1,2] 黄凤洪[1,2] 李述刚[3,4] 杨湄[1,2] 郑畅[1,2] 

机构地区：[1]中国农业科学院油料作物研究所,湖北武汉430062 [2]油料脂质化学与营养湖北省重点实验室,湖北武汉430062 [3]湖北工业大学轻工学部食品与制药工程学院,菲利普斯亲水胶体研究中心,湖北武汉430068 [4]湖北工业大学,湖北工业发酵协同创新中心,湖北武汉430068

出　　处：《中国油料作物学报》2016年第5期672-680,共9页Chinese Journal of Oil Crop Sciences

基　　金：国家自然科学基金(31401644);华农塔大联合基金(HNTDLH1402);中国农业科学院科技创新工程(CAAS-ASTIP-2013-OCRI)

摘　　要：以新疆地区8个扁桃主栽品种为研究对象,采用低温压榨法制油。从油脂的主要理化特性、脂肪酸组成、微量营养成分(总酚、植物甾醇、维生素E含量)、氧化稳定性(氧化诱导时间、热氧化稳度)和特征风味成分方面进行对比分析。结果发现:原料中莎车-纸皮中粗脂肪含量最高,莎车-18氨基酸含量最高;莎车-9、莎车-纸皮、莎车-塔西和莎车-黄4个品种低温压榨油中油酸含量高于70%;莎车-9、莎车-纸皮和莎车-塔西品种均含有6种以上生育酚和生育三烯酚,植物甾醇总量位于前3位,氧化稳定性也优于其他品种。挥发性成分测定结果表明,扁桃仁油中关键风味物质主要包括己醛、苯甲醛、苯乙醛、壬醛、反式-2,4-癸二烯醛、香兰素、苯乙醇、已酸和甲基胡椒酚。综合而言,莎车-9、莎车-纸皮和莎车-塔西3个扁桃品种的低温压榨油营养品质、风味品质以及氧化稳定性俱佳,是适宜低温压榨加工的优良品种。To better use the specific oil species of almond,comparison study was performed for cold pressed oil extracted from 8 almond cultivars from Xinjiang region. The chemical composition,fatty acid,antioxidant properties（total phenol,phytosterol,vitamin E）,thermal stability（IP value and DSC） and flavor properties of the oils were determined. Results showed that SC-18 and SC-Zhipi had higher content of total fat and amino acid than others. Oleic acid exceeded 70% in SC-9,SC-Zhipi,SC-Taxi and SC-Huang cultivars. Three cultivars（SC-9,SC-Zhipi,SC-Taxi） had more than 6 types tocopherol and tocotrienols,and were the top three in phytosterol content among all cultivars. They had longer IP time and thermal oxidation temperature than others. The key flavor of almond oil mainly included hexanal,benzaldehyde,benzeneacetaldehyde,nonanal,vanillin 2,4-decadienal,（E,E）-,phenylethyl alcohol,hexanoic acid,estragole. In summary,almond oils produced from SC-9,SC-Zhipi and SC-Taxi had better quality including nutrition,oxidation stability and flavor quality. Thus,those three cultivars were suitable for cold pressed process.

关 键 词：低温压榨 扁桃 活性成分 氧化稳定性 挥发性风味成分 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]