炒制工艺对油茶籽油挥发性物质的影响  

Effects of Stir-Frying Process on the Volatile Substances of Camellia Seed Oil

作　　者：杨剀舟 魏征 王佳雅 栾霞 薛雅琳 段章群 Yang Kaizhou;Wei Zheng;Wang Jiaya;Luan Xia;Xue Yalin;Duan Zhangqun(Institute of Grain&Oil Processing Science and Technology,Academy of National Food and Strategic Reserves Administration ,Beijing 100037;Inspection and Testing Center for Grain and Oil Quality,Academy of National Food and Strategic Reserves Administration ,Beijing 100037)

机构地区：[1]国家粮食和物资储备局科学研究院粮油加工研究所,北京100037 [2]国家粮食和物资储备局科学研究院粮油质量检验测试中心,北京100037

出　　处：《中国粮油学报》2024年第1期148-158,共11页Journal of the Chinese Cereals and Oils Association

基　　金：2013年粮食公益性行业科研专项结余经费项目(JY2313)。

摘　　要：采用全自动样品前处理系统(CTC)-顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC/MS)技术对油茶籽炒制过程中挥发性物质进行分析和鉴定,并结合感官评价对炒制过程中油茶籽油的风味特征进行评价。结果表明:不同炒制工艺下共定性和定量挥发性物质73种,其中醛类物质种类最多(14~16种),质量分数最高(50%~70%);炒制温度相比较于炒制时间,可显著提高呋喃类和吡嗪类化合物的种类和含量以及酯类化合物的种类;鉴定出对油茶籽油整体风味关键贡献的风味物质(ROAV≥100)共11种,按照贡献度大小分别是3-甲基丁醛、(E)-2-甲基-2-丁酸乙酯、苯乙醛、2-甲基丁醛、己醛、二羟基-2(3H)呋喃酮、辛醛、2-甲基丙醛、庚醛、2-戊基-呋喃、辛酸;高温长时有利于麦芽味、水果味、青草味、烧烤味和坚果味的风味物质的生成,低温短时更有利于脂肪味、焦糖味、水果味风味物质的生成;通过主成分分析(PCA),炒制工艺140℃—15 min、160℃—15min和180℃—15 min下的油茶籽油样品风味特征明显区别于其他工艺,具有贡献的风味化合物主要为呋喃类化合物、醛类化合物和吡嗪类化合物;综合考虑油脂劣变、风险因素以及感官评价,炒制温度140℃和炒制时间15 min是较佳的油茶籽油炒制工艺,制备的油茶籽油风味最浓郁、清新、最具纯正茶油特征香气,辛辣味、坚果味、青草味、水果味是热榨油茶籽油最具代表性的特征风味。The volatile substances of camellia seed oil in different stir-frying technologies was analyzed and identified by using automatic sample preparation-headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC/MS)technology,and the flavor characteristics of camellia seed oil was also analyzed with the method of sensory evaluation.The results indicated that 73 volatile substances were identified with the qualitative and quantitative method in different stir-frying technology,the most of which were aldehydes that had the most kinds(14-16 kinds)and the highest content(50%-70%);Compared with the stir-frying time,the stir-frying temperature could significantly increase the species and contents of furan and pyrazine compounds,and the species of non-heterocyclic compounds,especially esters;there were 11 kinds of the identified flavor substances(relative odor activity value≥100)that had a key contribution to the overall flavor of camellia seed oil,according to the degree of contribution,including 3-methylbutanal,ethyl(E)-2-methyl-2-butenoate,phenylacetaldehyde,2-methylbutanal,hexanal,dihydroxy-2(3H)furanone,octanal,2-methylpropanal,heptanal,2-pentylfuran,octanoic acid;the process of long-time and high-temperature favored the formation of malt,fruity,grassy,toasty and nutty flavors,and short-time and low-temperature favor the generation of fat,caramel,and fruity flavors;through the principal component analysis(PCA),the flavor characteristics of Camellia oleifera seed oil samples at 140℃—15 min,160℃—15 min and 180℃—15 min were significantly different from the other processes,and the contributed flavor compounds were mainly furan compounds,aldehyde compounds and pyrazine compounds;considering the deterioration of oil,risk factors and sensory evaluation,the stir-frying temperature of 140℃and the stir-frying time of 15 min were the best stir-frying technology for camellia seed oil.Spicy,nutty,grassy,and fruity were the most representative flavor characteristics of hot-pre

关 键 词：油茶籽油 炒制工艺 挥发性物质 相对气味活度值 感官评价 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]