低温储油对浓香菜籽油风味保鲜和质量保鲜的作用  

The Flavor and Quality Preservation of Fragrant Rapeseed Oil by Low Temperature Oil Storage

作　　者：孙国昊 刘玉兰[1,2] 王小磊 焦山海 张慧 Sun Guohao;Liu Yulan;Wang Xiaolei;Jiao Shanhai;Zhang Hui(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001;Henan University of Technology Design and Research Academy,Zhengzhou 450001;Ausca Oils and Grains Industries Co.,Ltd.,Fangchenggang 538001)

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 [3]防城港澳加粮油工业有限公司,防城港538001

出　　处：《中国粮油学报》2023年第9期14-20,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2016YFD0401400);校企合作研发项目(JY28-2017-0101)。

摘　　要：模拟食用植物油储存过程可能受环境因素影响的温度即常温储存(25℃)、夏季高温储存(45℃)、低温库储存(15℃)分别对浓香菜籽油进行储存,并在45℃和25℃各增加1个添加TBHQ浓香菜籽油样的储存,对储油定期取样检测其中挥发性风味成分及酸价、过氧化值和维生素E、甾醇含量,分析研究不同储油温度及添加TBHQ对浓香菜籽油风味保鲜和质量保鲜的影响。结果表明:空白浓香菜籽油中初始挥发性成分质量分数为8 439.75μg/kg,其中赋予菜籽油独特风味的硫苷降解产物的质量分数为3 559.35μg/kg,在相同储期(112 d)内随温度升高(15、25、45℃)硫苷降解产物质量分数分别降低至3 262.50、2 141.46、1 660.59μg/kg,醛类物质含量从初始的893.15μg/kg分别升高至2 441.07、2 690.49、4 185.69μg/kg。添加TBHQ的浓香菜籽油,在相同储期(112 d)内随温度升高(25℃、45℃)其中挥发性成分总量大幅升高,这缘于TBHQ分解产物-醌类物质的形成,为此虽然硫苷降解产物质量分数(分别为2 301.73、1 784.75μg/kg)比空白菜籽油中含量高,但在挥发性成分质量分数中所占比例则从初始的42.17%分别降低至16.71%和12.78%(而同期空白菜籽油中硫苷降解产物的占比分别为27.51%、16.63%),因最终醌类物质成为含量最高的挥发性成分,致使浓香菜籽油的特征辛辣香味明显减弱和不良风味产生。The storage temperature of edible vegetable oil may be affected by environmental factors,i.e.,room temperature storage(25 ℃),high temperature storage in summer(45 ℃) and low temperature storage(15 ℃),and one additional storage at 45 ℃ and 25 ℃ for TBHQ-added fragrant rapeseed oil.The oil samples were periodically sampled and detected for volatile flavor components,acid value,peroxide value,vitamin E and sterol content,and analyzed to study the effects of different storage temperatures and addition of TBHQ on flavor preservation and quality preservation of fragrant rapeseed oil.The results indicated that the total original volatile components in the blank fragrant rapeseed oil was 8 439.75 μg/kg,of which the content of glucosinolates degradation products,which gave rapeseed oil its unique flavor,was 3 559.35 μg/kg,and the mass fraction of glucosinolates degradation products decreased with the increase of temperature(15,25 and 45 ℃) to 3 262.50 μg/kg,2 141.46 μg/kg and 1 660.59 μg/kg,respectively,during the same storage period(112 d).Meanwhile,the mass fraction of aldehydes increased from initial 893.15 μg/kg to 2 441.07 μg/kg,2 690.49 μg/kg,and 4 185.69 μg/kg,respectively.The total amount of volatile components in TBHQ-added rapeseed oil increased significantly with the increasing temperature(25 ℃ and 45 ℃) during the same storage period(112 d) due to the formation of TBHQ decomposition products-the quinones,although the mass fraction of glucosinolates degradation products(2 301.73 μg/kg and 1 784.75μg/kg,respectively) in TBHQ-added rapeseed oil was higher than in the blank rapeseed oil.The percentage of the total volatile components decreased from the initial 42.17% to 16.71% and 12.78%,respectively(compared with 27.51% and 16.63% of the sulfur glycoside degradation products in the blank rapeseed oil during the same period),and the characteristic pungent aroma and undesirable flavor of the fragrant rapeseed oil were significantly reduced because the quinone became the volatile component

关 键 词：浓香菜籽油 低温储油 抗氧化剂TBHQ 挥发性风味成分 SDE-GC-MS检测 风味保鲜 质量保鲜 

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]