花椒风味油茶籽油制备及挥发性物质分析  

Preparation and volatile compounds analysis of Camellia seed oil with Zanthoxylum flavor

作　　者：李东 张琼 何新益 李云 张陈云 LI Dong;ZHANG Qiong;HE Xin-yi;LI Yun;ZHANG Chen-yun(Department of Food Science and Biotechnology,Tianjin Agriculture University,Tianjin 300384,China;College of Life Science,Shangrao Normal University,Shangrao,Jiangxi 334000,China;Guizhou Buyiliji Oil tea Industry Co.,Ltd.,Qianxinan Prefecture,Guizhou 562400,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]江西上饶师范学院生命科学学院,江西上饶334000 [3]贵州布依丽吉油茶实业有限公司,贵州黔西南州562400

出　　处：《食品与机械》2023年第5期166-172,共7页Food and Machinery

基　　金：天津市科技计划项目(编号:21YDTPJC00840);贵州布依丽吉油茶实业有限公司横向委托项目(编号:GZBYLJ202001);天津市宝坻区农业科技计划项目(编号:202011,202103)。

摘　　要：目的:为改善油茶籽油的特殊气味,以油茶籽油和花椒为原料开发花椒风味油茶籽油。方法:研究不同工艺条件下花椒风味油茶籽油的过氧化值、酸价、脂肪酸组成和气味变化。结果:当料液比(m花椒∶m油茶籽油)为10∶100、煎炸温度为180℃、煎炸时间为5 min时,制备所得样品的酸价为0.400 7 mg/g、过氧化值为0.030 4 g/100 g、羟基-β-山椒素含量为2.225 mg/g,料液比对花椒风味油茶籽油的主要脂肪酸含量影响较小;油茶籽油和花椒风味油含有油茶籽油的关键风味物质(E)-2-辛烯醛和庚醛。结论:花椒风味油茶籽油具备花椒油的特殊风味物质芳樟醇和柠檬烯,可有效改变油茶籽油的风味。Objective:In order to improve the special smell of Camellia oleifera seed oil,the Zanthoxylum flavor Camellia oleifera seed oil was developed with camellia oleifera seed oil and prickly ash as the raw materials.Methods:The peroxide value,acid value,fatty acid composition and odor change of Zanthoxylum bungeanum flavor seed oil were studied under different processing conditions.Results:When the ratio of material to liquid was 10∶100(m pepper∶m camellia oil),the frying temperature was 180℃,and the frying time was 5 minutes,the acid value,peroxide value and hydroxy-β-pyrroxin content were 0.4007 mg/g,0.0304 g/100 g and 2.225 mg/g,respectively.The ratio of material to liquid had little influence on the content of main fatty acids of Zanthoxylum bungeanum flavor oil tea seed oil.Camellia oleifera seed oil and Zanthoxylum bungeanum flavor oil contain the key flavor compounds(E)-2-octenal and heptanal.Conclusion:The special flavor substances of Zanthoxylum bungeanum oil,linalool and limonene,can effectively change the flavor of the oil.

关 键 词：花椒 油茶籽油 花椒酰胺 挥发性物质 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]