| 膨爆预处理对三种菜籽油品质及挥发性风味成分的影响 |
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| 引用本文： | 王未君,郑畅,杨博,周琦,刘昌盛,李黄祥. 膨爆预处理对三种菜籽油品质及挥发性风味成分的影响[J]. 中国油料作物学报, 2022, 44(3): 659. DOI: 10.19802/j.issn.1007-9084.2021122 |
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| 作者姓名： | 王未君 郑畅 杨博 周琦 刘昌盛 李黄祥 |
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| 作者单位： | 1.中国农业科学院油料作物研究所,农业农村部油料作物生物学与遗传育种重点实验室,油料脂质化学与营养湖北省重点实验室,湖北 武汉,4300622.湖南湘山生物科技有限公司,湖南 娄底,417000 |
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| 基金项目： | 国家自然科学基金(31772010);国家油菜产业技术体系(CARS-12) |
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| 摘 要： | 本文以甘蓝型、白菜型和芥菜型三种油菜籽为原料,探究了油菜籽经过膨爆预处理后菜籽油的品质及挥发性风味成分的变化。研究结果表明,膨爆预处理后甘蓝型、白菜型和芥菜型三种菜籽油的酸值和过氧化值均显著增加（P＜0.05）,分别增加了0.25、0.49、0.39 mg KOH/g和0.20、0.18、0.18 mmol/kg,均在国际食品法典规定的范围内;三种菜籽油的氧化诱导时间均显著增加（P＜0.05）,分别增加了17.32、10.06和13.99 h。膨爆预处理对三种菜籽油的脂肪酸组成无显著影响。膨爆预处理后,甘蓝型、白菜型和芥菜型三种菜籽油中苯乙腈、3-甲基巴豆腈、5-己烯腈等含硫化合物含量、杂环类物质以及氧化挥发物的种类和含量均显著增加（P＜0.05）,杂环类物质和氧化挥发物中分别是以吡嗪类和醛类物质为主。
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| 关 键 词： | 膨爆 菜籽油 品质 挥发性风味成分 |
| 收稿时间： | 2021-04-22 |
Effects of popping pretreatment on the quality and volatile flavor components of three types of rapeseed oil |
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| Wei-jun WANG,Chang ZHENG,Bo YANG,Qi ZHOU,Chang-sheng LIU,Huang-xiang LI. Effects of popping pretreatment on the quality and volatile flavor components of three types of rapeseed oil[J]. Chinese Journal of Oil Crop Sciences, 2022, 44(3): 659. DOI: 10.19802/j.issn.1007-9084.2021122 |
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| Authors: | Wei-jun WANG Chang ZHENG Bo YANG Qi ZHOU Chang-sheng LIU Huang-xiang LI |
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| Affiliation: | 1.Institute of Oil Crops Research, CAAS, Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China2.Hunan Xiangshan Biotechnology Co. LTD, Loudi 417000, China |
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| Abstract: | Brassica napus, B. rapa and B. juncea rapeseeds were used as raw materials, the changes of quality and volatile flavor components of rapeseed oil after popping pretreatment were investigated. The results showed that the acid values and peroxide values of the three types of rapeseed oil were significantly increased （P<0.05） by 0.25, 0.49, 0.39 mg KOH/g and 0.20, 0.18, 0.18 mmol/kg, respectively, within the limits of Codex standard. The oxidation induction time of three types of rapeseed oil were significantly increased （P<0.05） by 17.32, 10.06 and 13.99 h, respectively. Popping pretreatment had no significant effect on fatty acid composition of the three types of rapeseed oil. After popping pretreatment, the contents of sulfur compound such as phenylacetonitrile, 3-methylcradonitrile and 5-hexenitrile, the kinds and contents of heterocyclic substances and oxidative volatiles in the three types of rapeseed oils were significantly increased （P<0.05）. Pyrazines and aldehydes were the main components in heterocyclic substances and oxidative volatiles, respectively. |
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| Keywords: | popping rapeseed oil quality volatile flavor components |
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