薏米贮藏过程中异味产生的机理  

Research on mechanism of off-flavor producing in adlay seeds during storage

作　　者：陈光静[1,2] 冉春霞 夏季[1] 阚建全[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715 [3]重庆三峡医药高等专科学校医学技术系,重庆404020

出　　处：《食品与发酵工业》2017年第9期219-225,共7页Food and Fermentation Industries

基　　金：中华人民共和国农业部财政专项项目(GJFP201501201)

摘　　要：以薏米为原料,研究了薏米贮藏过程中脂肪含量、脂肪酸值、脂肪酸组成、常见氧化指标(过氧化值、茴香胺值、总氧化值、丙二醛含量)和醛类化合物的变化情况,并分析了薏米的异味变化与上述指标的关系。研究结果表明:随着薏米贮藏时间的延长,薏米的脂肪含量和不饱和脂肪酸相对含量均显著降低,脂肪酸值、饱和脂肪酸相对含量、过氧化值、茴香胺值、总氧化值、丙二醛含量均显著增加,醛类的"相对内标含量"也显著增加。薏米贮藏过程中其总氧化值、丙二醛含量和挥发性醛类化合物含量与薏米的异味程度间呈显著正相关(p<0.01),不饱和脂肪酸含量与薏米异味程度间呈显著的负相关(p<0.01)。说明薏米贮藏过程中异味主要是由于薏米油脂氧化产生的,薏米油脂的二级氧化产物醛类化合物为薏米贮藏过程中产生异味的主要原因。Fat content, fat acidicity, composition of fatty acid, common oxidation indexes （including peroxide value, anisidine value, total oxidation value and MDA content） and aldehydes content of adlay seeds during storage were all compared and investigated. Furthermore, respective correlations between the off-flavor of adlay seeds and unsaturated fatty acids content, total oxidation value, MDA content and volatile aldehydes content were analyzed. The results showed that after 24-week storage, the fat content of adlay seeds decreased from 6. 362% to 5. 420% ; the relative content of unsaturated fatty acids reduced from 82.89% to 75.42% ; fatty acid increased from 20. 901 mg KOH/100g to 46. 893 mg KOH/100g; the relative content of saturated fatty acids rose from 16.94% to 22.84% ; peroxide value, anisidine value, total oxidation value and MDA content increased from 1.26 meq/kg, 0.36, 2.89, 0.99 μmol/g to 8.47 meq/kg, 5.34, 22.27, 1.46 μmol/g, respectively; the relative of the internal standard content of aldehydes raised from 2.28 to 36.44. All the indexes above showed that the fat in adlay seeds experienced strong oxidation during storage. Further study showed that the correlations between the off-flavor of adlay seeds and unsaturated fatty acids content, total oxidation value, MDA content and volatile aldehydes content were significant, the correlation coefficients were - 0. 934, 0. 974, 0. 952 and 0. 893, respectively. The conclusion is that the off-flavor of adlay seeds during storage was mainly produced by lipid oxidation. The main reason for the appearance of off-flavor during storage is aldehydes, the secondary oxidation products caused by lipid oxidation in adlay seeds.

关 键 词：薏米 异味 机理 油脂氧化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]