不同预处理技术对压榨山苍子油品质及特征风味的影响  

Effects of Different Pretreatment Techniques on Difference of Quality and Characteristic Flavor by Expeller-Pressing Litsea cubeba Oil

作　　者：蒋黎艳 杨舒曼 张艳东 朱依纯 谢文莎 邓胜国 肖新生 Jiang Liyan;Yang Shuman;Zhang Yandong;Zhu Yichun;Xie Wensha;Deng Shengguo;Xiao Xinsheng(College of Chemistry and Bioengineering,Hunan University of Science and Engineering,Yongzhou 425199)

机构地区：[1]湖南科技学院化学与生物工程学院,永州425199

出　　处：《中国粮油学报》2024年第9期115-125,共11页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省自然科学基金面上项目(2021JJ30289);湖南科技学院重点科研项目(湘科发[2017]49号);湖南省科技创新计划项目(“三区”科技人才)(S2017NCTPSQ0061)。

摘　　要：以山苍子为实验材料,未经任何预处理的山苍子为对照组,研究焙炒、烘烤、红外、湿热和微波预处理对压榨山苍子油的出油率、脂肪酸组成和总酚等指标的影响,并对比分析特征风味成分的差异性。结果表明:不同预处理组山苍子出油率都有提高,其中只有焙炒和烘烤预处理组的出油率与对照组有显著差异,其他预处理组与对照组之间没有显著性差异;不同预处理对山苍子油不饱和脂肪酸含量有显著影响,与对照组相比,经过烘烤、红外、湿热、微波预处理的山苍子油的不饱和脂肪酸总含量升高,而焙炒处理组则相反;山苍子油的总酚含量范围为12.37~17.34 mg/g,不同预处理组与对照组相比均呈上升趋势,且存在显著性差异。5种不同预处理组山苍子油共检测出35种挥发性成分,其中烯类17种,醇类8种,醛类4种,酮类3种,其他3种;利用聚类热图、PCA的方法对数据进行分析,发现焙炒、烘烤、红外预处理组与对照组特征风味的主成分相似度比较高,风味的主要贡献物质为烯类和醇类,呈现草本香、木质香、柑橘香、樟脑香;而湿热和微波与其他预处理组对比,起主要贡献作用的风味成分存在差异,湿热组中主要的风味物质是醛类物质,呈现出更为明显的柠檬香;微波组中主要的风味物质为烯类,呈现出松香、柑橘香、胡椒香。Litsea cubeba was used as the experimental material,and Litsea cubeba without any pretreatment was used as the control group.The effects of roasting,baking,infrared,hot and humid and microwave pretreatment on the oil yield,fatty acid composition and total phenol content of pressed Litsea cubeba oil were studied,and then,differences of characteristic flavor components were compared and analyzed.The results indicated that the oil yield of Litsea cubeba in different pretreatment groups was improved.Among them,only the oil yield of the roasting and baking pretreatment group was significantly different from that of the control group,and there was no significant difference between the other pretreatment groups and the control group.Different pretreatments had significant effects on the content of unsaturated fatty acids in Litsea cubeba oil.Compared with the control group,the total content of unsaturated fatty acids in Litsea cubeba oil pretreated by baking,infrared,damp heat and microwave increased,while the baking treatment group was the opposite.The total phenolic content of Litsea cubeba oil ranged from 12.37 mg/g to 17.34 mg/g,and different pre-treatment groups showed an upward trend compared to the control group,with significant differences.A total of 35 flavor components were detected in Litsea cubeba oil of five different pretreatment groups,there were 17 kinds of alkenes,8 kinds of alcohols,4 kinds of aldehydes,3 kinds of ketones and 3 kinds of other flavor components.The clustering heat map and PCA method were used to analyze the data.The similarity of the main components of the characteristic flavor of the roasting,baking,infrared pretreatment group and the control group was relatively high.The main contributors to the flavor were alkenes and alcohols,showing herb aroma,wood aroma,citrus aroma and camphor aroma.Compared with other pretreatment groups,the flavor components that played a major role in the hot and humid and microwave pretreatment groups were different.The main flavor substances in the hot and h

关 键 词：山苍子油 预处理技术 品质 风味成分 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]