超声辅助双相浸提制备香椿风味油工艺优化及其贮藏品质研究  

Optimization of ultrasonic-assisted two-phase extraction process of Toona sinensis flavor oil and its storage quality

作　　者：蒋鹏飞 赵甜甜 赵丽丽 史冠莹 张乐 王赵改 JIANG Pengfei;ZHAO Tiantian;ZHAO Lili;SHI Guanying;ZHANG Le;WANG Zhaogai(Agricultural Products Processing Center,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵工业》2024年第9期188-195,共8页Food and Fermentation Industries

基　　金：科技部科技伙伴计划资助项目(KY202002007);河南省科技攻关项目(212102110018);河南省农业科学院新兴学科发展专项(2021XK01,2022XK01);河南省农业科学院自主创新专项(2022ZC59)。

摘　　要：香椿含硫风味组分的制备及稳定性一直是食品风味研究领域亟待解决的难点和热点。该研究采用超声波辅助水-玉米油双相浸提制备香椿风味油,通过单因素试验考察超声温度、超声时间、超声功率对香椿风味油含硫类挥发性成分相对含量的影响,并利用正交试验对制备工艺进行优化,最后对香椿风味油的酸价、过氧化值及挥发性成分等贮藏品质进行研究。结果表明,超声辅助处理能显著提高香椿风味油含硫类挥发性成分的相对含量,最佳提取工艺为超声温度50℃、超声时间50 min、超声功率240 W,香椿风味油中含硫类挥发性成分的相对含量为(78.05±0.12)%。经56 d贮藏后,香椿风味油的酸价和过氧化值均逐渐升高,且温度越高,上升趋势越明显。含硫类物质作为香椿风味油的主要挥发性成分,对香椿风味油的风味品质起关键性作用。随着贮藏温度升高,含硫类物质相对含量显著下降,醛类物质相对含量显著上升。该研究结果为香椿风味油的制备和应用提供了理论依据和技术支撑。The preparation and stability of sulfur-containing volatile components from Toona sinensis have always been a difficult and hot issue in food flavor research.In this study,T.sinensis flavor oil was prepared by ultrasonic-assisted water-corn oil two-phase extraction,ultrasonic temperature,ultrasonic time,and ultrasonic power were studied by single-factor experiments and orthogonal experiments to determine the best ultrasonic-assisted extraction process of sulfur-containing volatile components in T.sinensis flavor oil.Finally,the acid value(AV),peroxide value(POV),and volatile components of T.sinensis flavor oil during storage were studied.Results showed that ultrasound-assisted treatment had a significant effect on the relative content of sulfur-containing volatile components in T.sinensis flavor oil.The optimal ultrasonic-assisted extraction conditions were 50℃,50 min,and ultrasonic power of 240 W.Under this process condition,the relative content of sulfur-containing volatile components in T.sinensis flavor oil was(78.05±0.12)%.After 56 days of storage,the AV and POV of T.sinensis flavor oil gradually increased,and the higher the temperature,the more obvious the upward trend.As the main volatile components of T.sinensis flavor oil,sulfur-containing compounds played a critical role in the flavor of T.sinensis flavor oil.With the increase in storage temperature,the relative content of sulfur-containing compounds decreased significantly and the relative content of aldehydes increased significantly.The results of this study provide a theoretical basis and technical support for the preparation and application of T.sinensis flavor oil.

关 键 词：香椿风味油 超声辅助提取 挥发性成分 酸价 过氧化值 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]