温度和不同抗氧化剂对花椒籽油贮藏品质及风味物质的影响  

The Effects of Temperature and Different Antioxidants on the Storage Quality and Flavor Substances of Chinese Prickly Ash Seed Oils

作　　者：董宇晴 崔波[1] 王斌 燕守鑫 DONG Yu-qing;CUI Bo;WANG Bin;YAN Shou-xin(College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Ji'nan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,济南250353

出　　处：《中国调味品》2022年第4期6-13,20,共9页China Condiment

基　　金：国家重点研发计划项目(2019YFD1002704);山东省重点研发计划项目(2017YYSP024);山东省自主创新重大专项(2019JZZY010722);山东省农业应用技术重大创新项目(SF1405303301)。

摘　　要：该研究将鲜榨花椒籽油分别在4℃和20℃条件下采用不同抗氧化剂组合贮藏100 d。对花椒籽油在贮藏期间的过氧化值(POV)和酸值(AV)进行了研究,叔丁基对苯二酚(TBHQ)、TBHQ+丁基羟基甲苯(TBHQ+BHT)和TBHQ+没食子酸丙酯(TBHQ+PG)的POV较低,其中TBHQ组合的POV最低;各处理下的AV随着贮藏时间的延长而增加,抗氧化剂添加对AV的影响较小。采用固相微萃取(SPME)和气相色谱-质谱(GC-MS)分析花椒籽油贮藏过程中风味物质的变化,检测到19种风味物质,并用主成分分析(PCA)对挥发性成分进行了分析。采用气相色谱(GC)分析了不同处理对花椒籽油贮藏过程中脂肪酸组成的影响,在花椒籽油中检出23种脂肪酸,随着储藏时间的延长,饱和脂肪酸含量增加,不饱和脂肪酸含量下降。该研究对花椒油的储存有一定的指导意义。In this study,freshly pressed Chinese prickly ash seed oils are stored for 100 days at 4℃and 20℃with different antioxidant combinations respectively.The peroxide value(POV)and acid value(AV)of Chinese prickly ash seed oils during storage are investigated,and the results show that the samples treated with tertiary butylhydroquinone(TBHQ),TBHQ+butylhydroxytoluene(TBHQ+BHT)and TBHQ+propyl gallate(TBHQ+PG)have the lower POV than the other samples,with the TBHQ combination presenting the lowest POV.All treatments'AVs increase with the extension of storage time,and the addition of antioxidants has less effect on the AVs.The changes of flavor substances in Chinese prickly ash seed oils during storage are analyzed by solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS),a total of 19 flavor substances are detected,and the volatile components are analyzed by principal component analysis(PCA).The effects of different treatments on the fatty acids composition of Chinese prickly ash seed oils during storage are analyzed by gas chromatography(GC),a total of 23 fatty acids are detected in Chinese prickly ash seed oils,and the content of saturated fatty acids increases with the extension of storage time,while the content of unsaturated fatty acids decreases.This study has certain guiding significance for the storage of Chinese prickly ash oil.

关 键 词：花椒籽油 抗氧化剂 过氧化值 酸值 脂肪酸 风味物质 

分 类 号：TS202.3[轻工技术与工程—食品科学]