甜橙油环糊精包合物的制备及其在烘焙食品中的应用  

Preparation of cyclodextrin inclusion complex of sweet orange oil and its application in bakery products

作　　者：骆声秀 李凯伦 莫森翔 杨燕燕 朱晖 蓝箭 LUO Shengxiu;LI Kailun;MO Senxiang;YANG Yanyan;ZHU Hui;LAN Jian(Dongguan Boton Flavors&Fragrances Co.,Ltd.,Dongguan 523000)

机构地区：[1]东莞波顿香料有限公司,东莞523000

出　　处：《中国食品添加剂》2022年第3期9-13,共5页China Food Additives

摘　　要：目的:制备甜橙油环糊精包合物,并探讨其用于烘焙食品中的可行性。方法:制备甜橙油环糊精包合物,并采用热重分析仪、气相色谱-质谱联用仪(GC-MS)研究甜橙油环糊精包合物的耐热稳定性及其在高温条件下化学成分的变化;将不同甜橙香精用于面包及蛋卷的烘焙过程中进行应用对比试验。结果:制备的甜橙油环糊精包合物在300℃以下耐热稳定性较好,经高温处理后保留了柠檬烯、芳樟醇、月桂烯、辛醛、癸醛等大部分以甜橙香味为特征的化学成分。应用试验结果表明甜橙油环糊精包合物在面包的烘焙过程中具有明显的优势,香气和味道的综合评分最高。结论:甜橙油环糊精包合物具有耐高温的特性,能够用于烘焙食品中。Objective:To prepare inclusion compound of sweet orange oil cyclodextrin and explore its feasibility in bakery products.Methods:The inclusion compound of sweet orange oil cyclodextrin was prepared.Thermogravimetric analyzer and gas chromatography-mass spectrometry(GC-MS)were used to study the thermal stability and chemical composition changes of sweet orange oil cyclodextrin inclusion complex working at high temperature.Different sweet orange flavors were applied to bread and egg rolls,and sensory evaluation was focused on smell and taste.Result:The orange cyclodextrin inclusion complex had good heat stability up to 300℃.After high temperature treatment,limonene,linalool,lauryl,octanal,decanal and other chemical components which characterized as sweet orange flavor were retained.The results showed that inclusion compound of sweet orange oil cyclodextrin had obvious advantages in baking process,and comprehensive scores of aroma and taste were both the highest.Conclusion:The sweet orange cyclodextrin inclusion compound prepared by this method has high temperature resistance and can be used in bakery products.

关 键 词：甜橙油 环糊精 包合物 耐高温 化学成分 烘焙 

分 类 号：TS202.3[轻工技术与工程—食品科学]