美拉德反应条件对制备风味型菜籽油的影响研究  

Study on the effect of maillard reaction conditions on the preparation of flavorful rapeseed oil

作　　者：黄雪艳 魏冰 杨敏 方晓璞 石珊珊 赵利丽 张煜 鲁海龙 Huang Xueyan;Wei Bing;Yang Min;Fang Xiaopu;Shi Shanshan;Zhao Lili;Zhang Yu;Lu Hailong(COFCO Engineering(Xi’an)International Engineering Co.,Ltd.,Xi’an 710082)

机构地区：[1]中粮工科(西安)国际工程有限公司,西安710082

出　　处：《粮食与食品工业》2025年第2期5-8,共4页Cereal & Food Industry

基　　金：陕西省重点研发计划大宗食用油脂功能化加工关键技术与产品研发(2022ZDLNY04-03);陕西省秦创原特色油料精深加工关键技术研究与应用“科学家+工程师”队伍项目(2024QCY-KXI-079)。

摘　　要：本研究采用美拉德反应制备风味型菜籽油,研究了不同美拉德条件对制备风味型菜籽油感官评分的影响。结果表明:制备风味型菜籽油的最适条件为美拉德反应温度140℃、时间30 min,美拉德反应液油比(w/w)为1∶8,葡萄糖添加量为0.5%,此时得到的风味型菜籽油感官评分最高。本研究结果可为碱性蛋白酶、复合风味蛋白酶、氨基肽酶3种酶复合制备风味型菜籽油的美拉德反应条件提供理论依据。In this study,maillard reaction was used to prepare flavoured rapeseed oil,and the effects of different maillard conditions on sensory scores of flavoured rapeseed oil were studied.The results showed that the optimum conditions for preparing flavoured rapeseed oil were as follows:maillard reaction temperature 140℃,time 30 min,maillard reaction liquid to oil ratio(w/w)of 1∶8,glucose addition of 0.5%,and sensory score of flavoured rapeseed oil was the highest.The results of this study can provide a theoretical basis for the maillard reaction conditions for the preparation of flavored-type rapeseed oil by the combination of alkaline protease,compound flavor protease and aminopeptidase.

关 键 词：风味型菜籽油 美拉德反应 复合酶 

分 类 号：TS201[轻工技术与工程—食品科学]