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作 者:张亚哲 向鹏飞 乐伍 王允[2] 王娴 张振山[1] ZHANG Ya-zhe;XIANG Peng-fei;LE Wu;WANG Yun;WANG Xian;ZHANG Zhen-shan(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Isotope Research Institute Co.,Ltd.,Henan Academy of Sciences,Zhengzhou 450052,Henan,China)
机构地区:[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省科学院同位素研究所有限责任公司,河南郑州450052
出 处:《粮食与油脂》2025年第3期60-66,共7页Cereals & Oils
基 金:国家自然基金项目(32172261)。
摘 要:分别以辐照剂量0、2、6、10 kGy对花生进行^(60)Co-γ射线辐照处理,然后采用冷榨法提取花生油,分析其酸价、过氧化值等理化特性,并采用蒸馏萃取结合气相色谱-质谱联用仪(SDE-GCMS)对花生油中挥发性成分进行测定。结果表明:辐照花生油的酸价、过氧化值、共轭二烯值(K_(232))和共轭三烯值(K_(268))上升。花生油中共检出80种挥发性成分,主要为碳氢化合物、醛类和醇类,其中辐照花生油的挥发性成分含量和种类明显增加,尤其是碳氢化合物。气味活性值(OAV)分析显示,辐照后1-辛烯-3-醇和1-辛醇的形成给花生油增添了不良风味。主成分分析和聚类分析表明,辐照前后花生油的挥发性成分构成和关键风味物质方面存在明显差异。Peanuts were irradiated with ^(60)Co-γ-ray in the irradiation dose of 0,2,6 and 10 kGy,respectively.Then,peanut oil was extracted by cold pressing method,its physicochemical properties such as acid value and peroxide value were analyzed.The volatile components in peanut oil were determined by distillation extraction combined with gas chromatography-mass spectrometry(SDE-GC-MS).The results showed that the acid value,peroxide value,conjugated diene value(K_(232))and conjugated triene value(K_(268))of irradiated peanut oil increased.A total of 80 volatile components were detected in peanut oil,mainly hydrocarbons,aldehydes,and alcohols,among which the content and types of volatile components in irradiated peanut oil increased signficantly,especially hydrocarbons.Odor activity value(OAV)analysis showed that the formation of 1-octen-3-ol and 1-octanol after irradiation added bad flavor to the peanut oil.Principal component analysis and cluster analysis showed that there were significant differences in the composition of volatile components and key flavor substances in peanut oil before and after irradiation.
关 键 词:花生油 Γ辐照 挥发性成分 气味活性值 风味物质
分 类 号:TS225.12[轻工技术与工程—粮食、油脂及植物蛋白工程]
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