不同加工处理方式对芝麻油风味的影响研究  

Influence of Different Processing Methods on Sesame Oil Flavor

作　　者：刘鑫[1] 李睿[2] 徐漪沙 陈燕[1] 张雨琦 王金秋[1] LIU Xin;LI Rui;XU Yi-sha;CHEN Yan;ZHANG Yu-qi;WANG Jin-qiu(College of Food and Biological Engineering,Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs,Chengdu University,Chengdu 610106,China;College of Food,Sichuan Agricultural University,Ya'an 625014,China)

机构地区：[1]成都大学食品与生物工程学院,农业农村部杂粮加工重点实验室,四川成都610106 [2]四川农业大学食品学院,四川雅安625014

出　　处：《保鲜与加工》2020年第6期148-156,共9页Storage and Process

基　　金：国家现代农业产业技术体系建设专项(CARS-08-02A);成都市技术创新研发项目(2019-YF05-00117-SN)。

摘　　要：以传统作坊式水代法芝麻油、传统作坊式压榨芝麻油、商品芝麻油为研究对象,采用顶空固相微萃取与气质联用技术(HS-SPME-GC/MS)和聚类分析对不同芝麻油挥发性化合物进行了检测和系统对比。结果表明:通过聚类分析,发现水代芝麻油和商品芝麻油的挥发性化合物组成相似程度更高;此外,芝麻油中吡嗪类化合物、含硫杂环化合物和苯系物因不同加工处理方式的差异显示出较大变化,其中3-乙基-2,5-二甲基吡嗪、4-甲基噻唑、愈创木酚等可作为区别三种芝麻油的关键风味物质。In this study,traditional workshop-style water extracted sesame oil,pressing sesame oil and commercial sesame oil were used as research objects.The hierarchical cluster analysis and headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC/MS)were used to determine and systemicly compare the volatile compounds in different sesame oils.The results showed that the composition of volatile compounds of water extraction sesame oil and commercial sesame oil had a higher degree of similarity by cluster analysis.In addition,pyrazines compounds,sulfur-containing heterocyclic compounds and benzenes in sesame oil showed great changes due to different processing methods,among which 2,5-dimethyl-3-ethylpirazine,4-methylthiazole and guaiacol could be used as key flavor substances to distinguish the three types of sesame oil.

关 键 词：芝麻油 加工方式 挥发性风味成分 聚类分析 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]