| Autor: |
张晨曦1,2，方学智1，陈则铭1,2，罗凡1，钟海雁2，杜孟浩1 ZHANG Chenxi1,2, FANG Xuezhi1, CHEN Zeming1,2, LUO Fan1, ZHONG Haiyan2, DU Menghao |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Zhongguo youzhi, Vol 49, Iss 7, Pp 22-28,46 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1003-7969 |
| DOI: |
10.19902/j.cnki.zgyz.1003-7969.230598 |
| Popis: |
旨在为风味香榧籽油的开发提供理论支持，考察了不同加工工艺（烘烤温度和压榨工艺）对香榧籽油理化指标的影响，并采用电子鼻、顶空固相微萃取-气质联用（HS-SPME-GC-MS/MS）等技术研究不同烘烤温度（140、150、160、170、180 ℃）和压榨工艺（螺杆压榨和液压压榨）对香榧籽油中挥发性物质组成的影响。结果表明：烘烤温度和压榨工艺对香榧籽油酸值影响较小，随烘烤温度的升高，螺杆压榨和液压压榨对香榧籽油过氧化值的影响不同，但不同烘烤温度和压榨工艺条件下制取的香榧籽油酸值和过氧化值均符合GB 2716—2018中的要求；电子鼻分析表明氮氧化合物、硫化物、芳香成分、甲基类物质对香榧籽油风味的影响较大；液压压榨和螺杆压榨香榧籽油风味最浓郁的烘烤温度分别为140 ℃和170 ℃；香榧籽油中共检出挥发性物质7类42种，其中萜烯类物质占主导；不同温度烘烤后液压压榨制取的香榧籽油中共有5种挥发性物质的相对含量发生显著变化，而螺杆压榨制取的香榧籽油中有18种挥发性物质的相对含量发生显著变化，柏木脑和香芹酮为两种压榨工艺共有的相对含量发生显著变化的物质。综上，压榨工艺会影响香榧籽油达到浓郁风味所需要的热风烘烤条件，且螺杆压榨相较于液压压榨，其风味物质种类变化更加丰富。Aiming to provide theoretical support for the development of flavour Torreya seed oil, the effects of different processing techniques (roasting temperature and pressing process) on the physicochemical indexes of Torreya seed oil were investigated, and the effects of different roasting temperatures (140, 150, 160, 170, 180 ℃) and pressing processes (screw press and hydraulic press) on the composition of volatile substances in Torreya seed oil were studied by using the techniques of electronic nose and headspace solid-phase microextraction coupled with gas chromatography and mass spectrometry (HS-SPME-GC-MS/MS).The results showed that the roasting temperature and pressing process had less influence on the acid value of Torreya seed oil; with the increase of roasting temperature, screw pressing and hydraulic pressing had different influences on the peroxide value of Torreya seed oil; however, the acid value and peroxide value of the Torreya seed oil produced under different conditions of roasting temperature and pressing process complied with the requirements of GB 2716-2018; the electronic nose analysis reflected the greater influence of nitrogen oxides, sulfides, aromatic components, and methyl groups on the flavour; the roasting temperatures for achieving the most intense flavour in the two pressing methods, hydraulic press and screw press, were 140 ℃ and 170 ℃, respectively; a total of 42 volatile substances were detected in Torreya seed oil in 7 categories, of which terpenes were dominant; the content of 5 volatile substances changed significantly in hydraulically pressed Torreya seed oil and 18 in screw pressed Torreya seed oil after roasting at different temperatures, and cedrol and carvone were common in the two pressing processes. In conclusion, the pressing process affects the hot air roasting conditions required to achieve a strong flavour in Torreya seed oil, and the screw pressing results in a richer variety of flavour substances compared with hydraulic pressing. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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