浓香植物油加工工艺及其风味检测技术研究进展  

Research progress in the production technology of fragrant vegetable oil and its aroma substance detection technology

作　　者：黄雪艳 周万猛 魏冰 杨敏 方晓璞 赵利丽 石珊珊 张煜 Huang Xueyan;Zhou Wanmeng;Wei Bing;Yang Min;Fang Xiaopu;Zhao Lili;Shi Shanshan;Zhang Yu(COFCO Engineering(Xi’an)International Engineering Co.,Ltd.,Xi’an 710082;Chongqing Youzhou Camellia Technology Co.,Ltd.,Chongqing 400010)

机构地区：[1]中粮工科(西安)国际工程有限公司,西安710082 [2]重庆酉州油茶科技有限公司,重庆400010

出　　处：《粮食与食品工业》2025年第2期18-22,28,共6页Cereal & Food Industry

基　　金：核桃油绿色优质高效加工技术研发与产业示范(2022YFD1000104);陕西省重点研发计划特色油料加工关键技术及装备开发与示范(2024NC-ZDCYL-04-19)。

摘　　要：生产浓香植物油的工艺方法主要包括高温蒸炒法、水酶法及酶解生香法,不同植物油中的风味物质有较大差异,但其形成途径较为相似。目前,已有多种检测技术应用于浓香植物油风味成分的检测,如电子鼻、红外光谱、气相色谱-离子迁移谱法、顶空固相微萃取-气相质谱法等。本文综述了浓香植物油的主要加工工艺方法及其风味的检测方法研究进展。The production process of fragrant vegetable oil mainly includes high temperature steaming,water enzymatic method and enzymatic hydrolysis method.The aroma substances in different vegetable oil are quite different,but their formation ways are similar.At present,a variety of detection techniques have been applied to the detection of aroma components of fragrant vegetable oils,such as electronic nose,infrared spectroscopy,gas chromatography-ion migration spectrometry,headspace solid phase microextraction-gas phase mass spectrometry and so on.In this paper,the main production techniques of fragrant vegetable oil and the detection methods of aromatic substances were reviews.

关 键 词：浓香植物油 生产工艺 检测方法 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]