菜籽油风味形成机理研究及菜籽油生产线设计.docVIP

菜籽油风味形成机理研究和100t/d菜籽油生产线设计

摘要:以实验室脱皮菜籽为原料，对不同蒸炒、调质条件下进行加工获得的菜籽油进行分析，采用顶空固相微萃取〔HS-SPME)和气质联用〔GC-MS)技术检测分析菜籽油中挥发性物质，进而推断菜籽油风味的形成机理。经初步分析发现硫甙降解产物、氧化挥发物〔醇、醛、酮等〕、烃类及杂环类物质是构成菜籽油的主要挥发性风味物质。3-丁烯基异硫氰酸酯、2，4-戊二烯腈、2-甲基丁烯腈、5-甲基己烯腈、异硫氰酸苯乙酯、苯代丙腈为主要的硫甙降解产物，1,5-己二烯醇、反式-2,4-庚二烯醛、反式-2-庚烯醛、壬醛、2-十一烯醛、3,5-辛二烯-2-酮、壬酸等为氧化挥发物质中的主要成分。加工工艺对菜籽油风味有显著影响。生菜籽油所含风味物质种类少、含量低，经低温长时间及高温短时间蒸炒处理的菜籽油中挥发性风味物质含量大幅度增加，风味物质在炒籽时随着水分含量升高而降低。

关键词：菜籽油；挥发性风味物质；加工工艺；顶空固相微萃取;生产线设计

Studyontheformationmechanismoftheflavorcompoundsofrapeseedoilandthe100t/dproductionlinedesign

Abstract:Thepeelingrapeseedprovidedbythelabwastakenasrawmaterial,analysistherapeseedoilprocessedunderdifferentcondition.ThevolatileflavorcompoundsweredetectedandanalyzedbyHS-SPME(headspacesolidphasemicro-extraction)andGC-MS.Andtheninfertheformationmechanismofrapeseedoil.Afterthepreliminaryanalyzed,theresultsshowedthatmainvolatileflavorcompositionsweredegradedglucosinolateproducts,oxidationvolatiles(alcohols,aldehydesandketones,etc)andheterocycliccompounds.Th

-emaindegradedglucosinolateproductsinvolved1-butene-4-isothiocyanat2,

4-pentadlenenitrile,2-methyl-butenenitrile、5-methyl-hexenenitrile、phenethyl

isothiocyanateandbenzenepropanenitrile.Aldehydesincluding3-hydroxy-1,5

-hexadiene、2,4-heptadienal(E,E)、nonanal、2-undecenal、3,5-cyclooctadie

-ne-2-ketoneandpelargonicacid.Processingtechnologyhavesignificantinfl-

uenceonthevolatilecompoundsofrapeseedoil.Pressedtheoriginalrapeseed

directly,theoilgotalittlevolatileflavorsubstances.However,therapeseedco-

okedat80oCforlongertimeand160oCforshortertime,thequantityofflavor

compositionswasmuchhigher.Thehighermoisturecontentofcookedseeds,thelowerofflavorcompositions.

Keywords:rapeseedoil;volatileflavorcomposition