浓香辣椒籽油的制备及其挥发性香味物质的研究.doc

辣椒籽油的制备及其挥发性香味物质的研究 卢可可1，庞会利1，刘华敏2,1，秦广雍1，汪学德2 （1.郑州大学物理工程学院，河南郑州 450001） （2.河南工业大学粮油食品学院，河南郑州 450001） 摘 要 本研究利用亚临界低温萃取技术对经过炒制前处理的辣椒籽进行萃取制备得到辣椒籽油，并采用同时蒸馏结合GC-MS法，分析了不同的炒制温度(120～200 ℃)和炒制时间（5～25 min）对辣椒籽油中的挥发性成分和脂肪酸成分的影响。在炒制时间为5 min，炒制温度低于140 ℃时，芳樟醇、月桂烯、双戊烯是辣椒籽油的主要香气物质，当温度高于140 ℃时，吡嗪类化合物和2-戊基呋喃是辣椒籽油的主要香气物质。在炒制温度为140 ℃，炒制时间为5 min时，辣椒籽油中的芳樟醇、月桂烯、双戊烯的含量分别达到最大值，随着炒制时间的增加，辣椒籽油中的2,3,5,6-甲基四吡嗪和2-戊基呋喃的含量在20 min时达到了最大值。辣椒籽油中主要的脂肪酸成分是棕榈酸 (11.57%)、油酸 (76.16%)和亚油酸 (7.14%)。 关键词 亚临界低温萃取；辣椒籽；GC-MS；挥发性化合物；炒制 中图分类号：TS224.4 文献标识码：A Preparation of Fragrant Pepper Seed Oil and its Volatile Flavor Compounds LU Ke-ke1,PANG Hui-li1,LIU Hua-min2,1,QIN Guang-yong1,WANG Xue-de2 College of Physical Engineering, Zheng Zhou University, Zhengzhou 450001, China) (2.College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001,China) Abstract Red pepper seeds were roasted with constant stirring at various temperatures and times, and the oils were extracted from the red pepper seeds before and after roasting by using subcritical butane. In addition, the effects of various roasting temperatures (120～200 °C) and times (5～25 min) on the volatiles compounds and fatty acids of red pepper seed oil were analyzed by Gas chromatography/mass spectrometry (GC/MS) with simultaneous distillation extraction (SDE) and Gas chromatography (GC), respectively. The volatiles compounds in oils extracted from tasting pepper seed for 5 min below 140 °C were main linalool, myrcene and dipentene, whereas pyrazines and 2-pentylfuran were the main volatiles compounds in the oils when the tasting temperature increased above 140 °C. The oil extracted from red pepper seed after roasting for 5 min at 140 °C had the highest concentrations of linalool, myrcene and dipentene volatiles compounds. Pyrazines and 2-pentylfuran were the most abundant volatiles in the oil extracted from pepper seed after roasting for 20 min at 140 °C. The main fatty acid compounds in red pepper seed oils were identified