贮藏条件对花椒调味油中柠檬烯和芳樟醇含量的影响  

Effect of Storage Conditions on Limonene and Linalool of Zanthoxylum bungeanum Seed Oil

作　　者：程小雪[1] 袁永俊[1] 胡丽丽[1] 邱鹏[1] 陈海风[1] 豆剑伟 董思杨 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《食品科学》2014年第18期258-261,共4页Food Science

基　　金：西华大学研究生创新基金项目(YCJJ201341);成都市科技局项目(03JY029-023-2);四川省教育厅重点项目(07205007)

摘　　要：柠檬烯和芳樟醇是花椒调味油中体现花椒芳香的两种主要特征成分,其含量的多少直接影响花椒调味油的感官品质。为提供花椒调味油加工和贮运的理论依据,研究贮藏条件对低温(常温)压榨花椒调味油、中温萃取花椒调味油及高温淋油花椒调味油中柠檬烯和芳樟醇含量的影响。结果表明:避光、低温贮藏可减少花椒调味油中柠檬烯和芳樟醇的损失,花椒调味油的制备工艺显著影响柠檬烯和芳樟醇在避光、低温条件下的贮藏效果,中温萃取花椒调味油在避光、低温条件下贮藏效果最好,低温(常温)压榨花椒调味油、高温淋油花椒调味油则贮藏效果较差,其柠檬烯和芳樟醇的损失主要集中在贮藏的前15 d。The contents of limonene and linalool as the main components responsible for the characteristic aroma of Zanthoxylum bungeanum seed oil are directly associated with its sensory quality. To provide a theoretical basis for processing and storage of Zanthoxylum bungeanum seed oil, this study examined the influences of storage conditions on the contents of limonene and linalool in low(normal)-temperature pressed oil, medium-temperature extracted oil and high-temperature oil flushing Zanthoxylum bungeanum seeds. The results indicated that dark and cold storage conditions could reduce the loss of limonene and linalool in Zanthoxylum bungeanum seed oil. The storage stability of limonene and linalool in the seed oil under dark and cold conditions was significantly influenced by different oil preparation methods. The medium-temperature extracted seed oil was best preserved under dark and cold conditions, whereas two other samples were poorly preserved, losing both compounds mostly during the first 15 days of storage.

关 键 词：花椒调味油 柠檬烯 芳樟醇 贮藏条件 

分 类 号：TS264[轻工技术与工程—发酵工程]