地下储油对提升浓香花生油风味稳定性及综合品质的作用  

Effect of Underground Oil Storage on Improving the Flavor Stability and Overall Quality of Flavor Peanut Oil

作　　者：刘玉兰[1,2] 邓金良 马宇翔 王振清[2] 王小磊 田原 Liu Yulan;Deng Jinliang;Ma Yuxiang;Wang Zhenqing;Wang Xiaolei;Tian Yuan(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001;Henan University of Technology Design and Research Academy,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南工大设计研究院,郑州450001

出　　处：《中国粮油学报》2023年第2期104-111,共8页Journal of the Chinese Cereals and Oils Association

基　　金：“十三五”国家重点研发计划子课题(2016YFD0401405);校企合作研发项目(JY28-2017-0101)。

摘　　要：浓香花生油储存期间的风味稳定性是评价其保质保鲜储存效果的重要指标。实验将浓香花生油分别储存于室外地上油罐和地下室油罐,储期18个月,期间自动检测和记录储油温度,定期取油样,采用顶空固相微萃取-气相色谱-质谱联用仪(SPME-GC-MS)及气相-嗅闻仪(GC-O)对油样中挥发性风味成分进行检测和风味嗅闻评价,并对酸价和过氧化值及维生素E和甾醇含量进行检测,分析比较地下储存和地上储存对浓香花生油风味稳定性及综合品质影响的差异。结果表明:初始浓香花生油中共分离鉴定出9类64种挥发性风味成分,其中吡嗪类和醛类是含量最高也是对浓香花生油特征风味有重要影响的挥发性风味成分,经18个月储存,地下储油和地上储油中吡嗪类物质质量分数从初始的36.42%分别降低至29.08%、16.33%,醛类物质中苯乙醛质量分数从9.23%分别减少至1.29%、0.83%,而作为表征油脂氧化程度的己醛含量分别升高至初始值的2.10、6.40倍,地下储油能明显提高浓香花生油中正面属性挥发性风味成分的保留率、减少负面属性挥发性风味成分的生成,同时维生素E和甾醇损失率分别降低13.12%和9.06%,储油保质期延长8个月。与地上储油相比,地下储油较为恒定的自然低温且避光条件,在提升浓香花生油风味稳定性和微量营养成分保留方面的效果显著,是一种比添加抗氧化剂储油和充氮储油更为绿色生态和节能低碳的保质保鲜储油技术,值得推广应用。The flavor stability of flavor peanut oil during storage is an important index to evaluate its storage effect with good quality and freshness. In the experiment, the flavor peanut oil was stored in the outdoor aboveground oil tanks and the basement oil tanks, respectively, for a storage period of 18 months, during which the oil storage temperature was automatically detected and recorded, and oil samples were taken regularly. The volatile flavor components in the oil samples were detected and the flavor odor evaluation was carried out by using headspace solid-phase microextraction-gas chromatography-mass spectrometry instrument(SPME-GC-MS) and gas phase-odor analyzer(GC-O), and the acid value and peroxide value as well as vitamin E and sterol contents were also detected. And the differences in the effects of underground storage and aboveground storage on the flavor stability and comprehensive quality of flavor peanut oil were analyzed and compared. The results showed that a total of 64 volatile flavor components of 9 types were isolated and identified in the initial flavor peanut oil, of which pyrazine and aldehyde were the volatile flavor components with the highest content and having an important influence on the characteristic flavor of flavor peanut oil. After 18 months storage, the mass fraction of pyrazine substances in underground oil storage and aboveground oil storage decreased from the initial 36.42% to 29.08% and 16.33%, respectively, and the mass fraction of phenylacetaldehyde in aldehydes decreased from 9.23% to 1.29% and 0.83%, respectively, while the content of hexanal, which was used to characterize the degree of oil oxidation, increased to 2.10 and 6.40 times of the initial value, respectively. Underground oil storage could significantly improve the retention rate of positive volatile flavor components and reduce the generation of negative volatile flavor components in flavor peanut oil. At the same time, the loss rates of vitamin E and sterol decreased by 13.12% and 9.06%, respectively, and the s

关 键 词：浓香花生油 地下储油 地上储油 挥发性风味成分 固相微萃取-气相色谱-质谱联用仪(SPME-GC-MS) 气相-嗅闻仪(GC-O) 风味稳定性 

分 类 号：TS224[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]