花椒籽油与花椒油风味及综合品质对比分析  

Comparative Study on Flavor and Overall Quality of Zanthoxylum bungeanum Seed Oil and Zanthoxylum bungeanum Oil

作　　者：刘玉兰[1] 李锦[1] 王格平 孙国昊 LIU Yulan;LI Jin;WANG Geping;SUN Guohao(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Yihai Kerry Arawana Holdings Co.Ltd.,Beijing 100062,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]益海嘉里金龙鱼粮油食品股份有限公司,北京100062

出　　处：《食品科学》2021年第14期195-201,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401405)。

摘　　要：以新鲜花椒籽为原料,分别采用压榨法和浸出法得花椒籽毛油,对毛油进行精炼得花椒籽精炼油,检测花椒籽油中挥发性风味成分、酸价、过氧化值、酰胺类化合物含量及感官评价,并与8个市售花椒油的品质进行对比。结果表明:新鲜花椒籽压榨和浸出毛油酸价(以KOH计)分别为5.94、7.37 mg/g,过氧化值分别为1.13、0.59 mmol/kg,明显优于贮存不当的花椒籽所制取的毛油,精炼花椒籽油的酸价和过氧化值均达到GB/T 22479—2008《花椒籽油》中一级油指标要求;花椒籽油中酰胺类化合物含量为7.82~9.80 mg/g,达到并明显优于DBS 51/008—2019《花椒油》中对应指标大于等于2.0 mg/g的要求,也在8个市售花椒油酰胺类化合物含量7.92~19.11 mg/g范围之内;花椒籽油和花椒油中挥发性风味成分含量最高的均为烯烃类化合物,其次为醇类;2种油脂的感官评价均呈现明显的麻味和辛辣味。新鲜压榨花椒籽油与作为风味油或调味油的商品花椒油相比,无论是在反映花椒油特征的酰胺类化合物含量和挥发性风味成分含量方面,还是感官评价方面均具有高度相似性和一致性。新鲜花椒籽压榨油香味浓郁、麻味强烈,可以作为优良的花椒籽风味油开发应用,这对实现花椒籽高值化加工利用有重要意义。Refined oils from Zanthoxylum bungeanum seeds obtained by pressing and leaching,separately were evaluated for volatile flavor components,acid value,peroxide value,amide content and sensory quality.The quality of Z.bungeanum seed oil was compared with that of eight commercial brands of Z.bungeanum oil.The results showed that the acid values of crude pressed and leached oils from fresh Z.bungeanum seeds were 5.94 and 7.37 mg KOH/g,and the peroxide values were 1.13 and 0.59 mmol/kg,respectively,which were significantly better than those from improperly stored seeds.The acid value and peroxide value of refined Z.bungeanum seed oil measured up to the national standard GB/T 22479-2008 for first grade Z.bungeanum seed oil;the amide content was 7.82–9.80 mg/g,which met the requirement(more than or equal to 2.0 mg/g)of the local standard DBS 51/008-2019.The content of amides in commercial Z.bungeanum oil was 7.92–19.11 mg/g.The most dominant in volatile flavor components in Z.bungeanum seed oil and Z.bungeanum oil were alkene compounds,followed by alcohols.The sensory evaluation of both kinds of oil showed an obvious numb and pungent sensation.Freshly pressed Z.bungeanum seed oil had high similarity and consistency with commercial Z.bungeanum oil as a flavor oil or seasoning oil in terms of the contents of amides and volatile flavor components characteristic of Z.bungeanum oil as well as sensory evaluation.Freshly pressed Z.bungeanum seed oil had a strong aroma and numb taste and could be used as an excellent Z.bungeanum flavor oil.The results of this study will be of great significance for the high-value processing and utilization of Z.bungeanum seeds.

关 键 词：花椒籽油 花椒油 酰胺类化合物 挥发性风味成分 气相色谱-质谱联用 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225[轻工技术与工程—食品科学与工程]