引用本文:乔泽茹,刘国琴,李 琳.预处理对低温压榨花生油风味物质的影响[J].粮油食品科技,2020,28(2):22-29.
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预处理对低温压榨花生油风味物质的影响
乔泽茹1, 刘国琴1, 李 琳1,2
1.华南理工大学 食品科学与工程学院,广东省天然产物绿色加工与产品安全重点实验室,淀粉与植物蛋白深加工教育部工程研究中心,广东 广州 510640;2.东莞理工学院 化学工程与能源技术学院,广东 东莞 523808
摘要:
采用顶空固相微萃取(HS-SPME)和气相色谱–质谱联用(GC-MS)技术检测不同预处理低温压榨花生油中挥发性风味物质,探讨不同预处理低温压榨花生油中醛类、酮类、吡嗪类等挥发性风味物质的种类和相对含量。结果表明:被检测的花生油样品中共鉴定出97种挥发性风味物质,不同预处理方式制得的低温压榨花生油其挥发性风味物质差异很大。脉冲电场预处理低温压榨花生油主要呈味物质为3-羟基-2-丁酮;微波预处理低温压榨花生油挥发性风味物质以吡嗪类和吡咯类物质居多;超声波预处理低温压榨花生油挥发性风味物质主要是酸类。预处理方式对低温压榨花生油挥发性风味物质的影响有显著差异,不同预处理方式可以获得不同风味的低温压榨花生油。
关键词:  脉冲电场预处理  顶空固相微萃取  气相色谱–质谱联用  花生油  挥发性风味物质
DOI:
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基金项目:
Effects of pretreatment on flavor of peanut oil with cold-pressed process
Abstract:
The volatile flavor compounds from cold-pressed peanut oils which were pretreated by pulsed electric field (PEF), microwave (MW) and ultrasonic wave (UW) respectively were concentrated by HS-SPME and analyzed by GC-MS. The types and relative contents of aldehydes, ketones, pyrazines and other volatile flavor substances in peanut oil were studied. The results indicated that a total of 97 volatile flavor substances were identified from the tested samples. And the cold-pressed peanut oil prepared by different pretreatment methods had different volatile flavor substances. In PEF-pretreated-cold-pressed peanut oil, acetoin was the characteristic flavor compound which has a pleasant aroma of butter. Among the volatile flavor substances of MW-pretreated-cold-pressed peanut oil, pyrazines and pyrroles have nutty and roasty flavor, and this type of cold-pressed peanut oil had flavor characteristics similar to those of hot-pressed peanut oil. The volatile flavor substances of UW-pretreated-cold-pressed peanut oil were mainly acids, showing a smell of oleic acid. Hence, there were significant differences in the effect of pretreatment on volatile flavor substances of cold-pressed peanut oil, and different flavors of cold-pressed peanut oil can be obtained by changing the pretreatment method.
Key words:  pulsed electric field pretreatment  HS-SPME  GC-MS  peanut oil  volatile flavor compounds