制油工艺对澳洲坚果油营养品质及挥发性风味成分的影响  

Effect of extraction process on quality and volatile flavor components of oil from macadamia nuts

作　　者：帅希祥[1] 杜丽清[1] 张明[1] 涂行浩[1] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所,广东湛江524091

出　　处：《食品与机械》2017年第10期140-144,共5页Food and Machinery

基　　金：中央级公益性科研院所基本科研业务费专项资金项目(编号:1630062016007);中央级公益性科研院基本科研业务费专项(编号:1630062016012);中国热带农业科学院基本科研业务费专项(编号:1630062017018)

摘　　要：研究压榨法和水剂法2种制油工艺对澳洲坚果油品质及挥发性风味成分的影响,分别比较2种制油工艺对澳洲坚果油甘油三酯组成、甾醇组成、脂肪酸组成、挥发性风味成分、生育酚及矿质元素含量的影响。结果表明:制油工艺对澳洲坚果油的脂肪酸组成、甘油三酯组成和生育酚含量没有显著影响,澳洲坚果油中脂肪酸主要为油酸、棕榈-烯酸、棕榈酸,占86%以上;甘油三酯共检出18种,其中OOO、POS、POO占53%以上;水剂法制得的澳洲坚果油中甾醇含量较高,为1 439.79 mg/kg;压榨法制得的澳洲坚果油中矿质元素含量较高,挥发性风味物质成分较多,共分离出41种,主要包括烯类、醛类、酚类、醇类、酯类、烃类和酮类共7类化合物,其中相对含量较高的是烯类化合物和醇类化合物,占总挥发性成分的82.1%,是构成压榨澳洲坚果油的主要风味物质。The effects of two extraction methods （ pressing extraction, aqueous extraction） on the quality and volatile flavor compounds from macadamia nuts oil were investigated. The investi gation focused on the composition of triglyceride, sterol, fatty acid and volatile flavor components, as well as the contents of tocopherols and mineral elements in macadamia nuts oil. For the fatty acid com position, triglyceride composition, and contents of tocopherols, the results showed that there were not significantly variations in pressing extracted oil and aqueous extracted oil. Fatty acid composition analysis results illustrated that the main fatty acid consisted of oleic acid, palm acid and palmitic acid, containing more than 86.0%. The triglyceride contained 18 kinds of triglycerides, the content of OOO, POS and POO were more than 53.0%. Additionally, pressing extraction oil had a higher content of stcrol （ 1, 439.79 mg/kg） than aqueous extraction oil （1,351.08 mg/kg）. However, the aqueous ex- traction oil had a higher content of mineral elements and volatile flavor than the pressing extraction. Moreover, the volatile flavor components was identified to be 41 components consisting of 7 categories of compounds, including olefins, aldehydes, phenols, alcohols, esters, hydrocarbons and ketones. Among them, the content of olefins and alcohols was the highest, reaching 82.1%. Therefore, they con- tributed to the main flavor substance in macadamia nuts oil by press ing extraction. The results provided a scientific basis for industrial production of macadamia oil, and the present research supported nec-essary data for the green extraction method of edible oil in food in dustry.

关 键 词：澳洲坚果油 压榨法 水剂法 营养品质 挥发性风味成分 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]