浓香葵花籽油挥发性风味成分的鉴定

采用顶空固相微萃取法(HS-SPME)萃取葵花籽油的挥发性风味物质,优化了萃取条件,采用气相色谱-质谱联用(GC-MS)对其进行分离鉴定。结果表明,萃取温度50℃和萃取时间50min下解吸5min萃取效果最好,经数据库检索,葵花籽油中共鉴定出97种化合物,占总检出化合物的83.14%,包括吡嗪、呋喃、醛、酯和酸等化合物。初步判断葵花籽油主要香气成分中包含2-戊基呋喃和2,5-二甲基吡嗪。     

炒制工艺对油茶籽油挥发性物质的影响

采用全自动样品前处理系统(CTC)-顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC/MS)技术对油茶籽炒制过程中挥发性物质进行分析和鉴定,并结合感官评价对炒制过程中油茶籽油的风味特征进行评价。结果表明：不同炒制工艺下共定性和定量挥发性物质73种,其中醛类物质种类最多(14～16种),质量分数最高(50%～70%);炒制温度相比较于炒制时间,可显著提高呋喃类和吡嗪类化合物的种类和含量以及酯类化合物的种类;鉴定出对油茶籽油整体风味关键贡献的风味物质(ROAV≥100)共11种,按照贡献度大小分别是3-甲基丁醛、(E)-2-甲基-2-丁酸乙酯、苯乙醛、2-甲基丁醛、己醛、二羟基-2(3H)呋喃酮、辛醛、2-甲基丙醛、庚醛、2-戊基-呋喃、辛酸;高温长时有利于麦芽味、水果味、青草味、烧烤味和坚果味的风味物质的生成,低温短时更有利于脂肪味、焦糖味、水果味风味物质的生成;通过主成分分析(PCA),炒制工艺140℃—15 min、160℃—15min和180℃—15 min下的油茶籽油样品风味特征明显区别于其他工艺,具有贡献的风味化合物主要为呋喃类化合物、醛类化合物和吡嗪类化合物;综合...     

3种坚果油的挥发性成分提取及关键风味成分分析

对比了溶剂辅助蒸发萃取(SAFE)和顶空固相微萃取(HS-SPME)对3种坚果油(花生油、核桃油、巴旦木油)挥发性风味成分的提取效果,并通过芳香提取物稀释分析确定关键风味成分。结果表明:采用HS-SPME可以从3种坚果油中分别分离并检出21、26和25种挥发性成分;采用SAFE可以分别分离并检出27、40和40种挥发性成分。根据香气稀释因子,花生油的关键风味成分包括苯甲醛、2-苯乙醛、2-甲基吡嗪、2,5-二甲基吡嗪、2-乙基-5-甲基吡嗪、3-乙基-2,5-二甲基吡嗪、2-乙基吡嗪和2-戊基呋喃,核桃油的关键风味成分包括反,反-2,4-庚二烯醛、苯甲醛、癸酸、辛酸、壬酸、2-乙基-5-甲基吡嗪和2-戊基呋喃,巴旦木油的关键风味成分以壬醛、己酸、辛酸和4-烯丙基苯甲醚为主。     

亚临界萃取结合分子蒸馏提取甜橙油的研究

采用亚临界萃取制备甜橙油,并利用分子蒸馏降低柠檬烯含量、富集特征香气成分。通过正交试验优化甜橙油亚临界萃取和分子蒸馏工艺条件,并采用气相色谱-质谱(GC-MS)对所制备的甜橙油进行香气成分检测。结果表明:最佳的亚临界萃取工艺条件为:萃取压力1.0 MPa、萃取温度45℃、萃取90 min、萃取2次。精油得率为9.21%。最优的分子蒸馏工艺条件为:蒸馏温度50℃、蒸馏压力150 Pa、进料速度1.5 mL/min、刮板转速200 r/min。萜烯去除率为60.36%。经亚临界萃取和分子蒸馏分离后,最终甜橙油的得率为3.25%,其主要成分为柠檬烯、桧烯、香叶烯、癸醛、芳樟醇、莰烯、松油烯、香叶醇、石竹烯。     

组合式焙火工艺对铁观音品质及挥发性香气组分的影响

以市售清香型铁观音为原料,采用“中火”、“低火”、“高火”多段式组合控温控时焙火,分析焙火前后铁观音品质及香气组分差异。结果表明：焙火茶样品质均等同或高于对照茶样,其中6号样品质最好,为最佳焙火方案,即100 ℃处理90 min、120 ℃处理60 min、80 ℃处理8.5 h、140 ℃处理30 min。橙花叔醇、吲哚、α-法呢烯、苯乙醛、芳樟醇、苯乙腈、苯乙醇、茉莉内酯、顺-茉莉酮等是清香型铁观音特征性香气成分;橙花叔醇、脱氢芳樟醇、吲哚、α-法呢烯、罗勒烯（3,7-二甲基-1,3,6-辛三烯）、苯乙腈、茉莉内酯、苯乙醛、苯乙醇、顺-茉莉酮、3-呋喃甲醛、芳樟醇、苯甲醛等是焙火铁观音的特征性香气成分。焙火样中检出的吡喃、呋喃等与其呈现的火香、蜜香有关。橙花叔醇和脱氢芳樟醇与铁观音香气品质相关,对焙火温度和时间的选择具指导作用。     

焙炒对紫苏籽油理化性质及化学组成的影响北大核心CSCD

为改善紫苏籽油的品质,对紫苏籽在不同条件下焙炒(温度140~180℃,时间10~30 min)预处理后提取紫苏籽油,测定不同焙炒条件下紫苏籽油理化性质(色泽、酸值、过氧化值、共轭二烯含量、共轭三烯含量)和化学组成(脂肪酸、生育酚、甘油三酯),研究焙炒对紫苏籽油品质的影响。结果表明:焙炒温度在140~180℃,随焙炒时间的延长,紫苏籽油的色泽逐渐加深;酸值整体低于未焙炒的,过氧化值在140、160℃变化不明显,在180℃先升高再降低;共轭二烯和共轭三烯的含量在140、160℃变化不明显,在180℃增加明显;生育酚含量在180℃下损失明显,而脂肪酸和甘油三酯的组成和含量无明显变化。综合各指标,焙炒温度140~160℃和焙炒时间10~20 min条件下焙炒紫苏籽得到的紫苏籽油品质良好。     

顶空固相微萃取-气相色谱-质谱法对比分析毛火温度对信阳毛尖茶香气成分的影响

摘 要：目的 研究分析毛火温度对信阳毛尖茶品质影响。方法 选取不同品种、干燥毛火温度的信阳毛尖茶,并采用顶空固相微萃取-气相色谱-质谱法(headspace-solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)对供试样香气物质进行分析。结果 醛类、醇类、酯类、酮类、酸类、芳香烃以及碳氢、杂氧化合物是信阳毛尖茶的主要香气化合物种类。140℃毛火烘焙乌牛早信阳毛尖茶供试样中芳樟醇、柠檬烯、γ-松油烯、肉桂烯与反式芳樟醇氧化物(呋喃)等均最高。110℃毛火烘焙乌牛早信阳毛尖茶供试样中β-环柠檬醛与顺式芳樟醇氧化物(呋喃)含量最高。140℃毛火烘焙信阳毛尖茶供试样的茶多酚、表没食子儿茶素没食子酸酯( epigallocatechin gallate, EGCG )、没食子酸( gallic acid, GA )、儿茶素( catechins, C)的含量均低于110℃毛火烘焙信阳毛尖茶供试样。结论 在信阳毛尖茶加工中,适当提高毛火温度,可提升茶叶香气,降低滋味苦涩感。     

炒籽时间对八月瓜籽油挥发性风味成分的影响

为了探究炒籽时间对八月瓜籽油风味的影响,利用顶空固相微萃取-气相色谱-质谱联用技术（SPME-GC-MS）、电子鼻技术结合感官评价分析110~120 ℃、不同炒籽时间（0~70 min）条件下八月瓜籽油挥发性风味成分,同时利用气相色谱-质谱（GC-MS）分析了八月瓜籽油的脂肪酸组成。结果表明：炒籽时间对八月瓜籽油脂肪酸组成和含量没有影响,但对八月瓜籽油主要特征风味影响显著,其中30 min是炒籽过程中的重要转折点。炒籽时间短于30 min的八月瓜籽油风味强度较弱,以青草味为主,主要挥发性风味物质有正己醛、乙酸和2,3-丁二醇;炒籽时间超过30 min的八月瓜籽油整体风味强度变强,油脂味和烘炒味突出,与其他炒籽时间的八月瓜籽油风味特征差异显著,正己醛相对含量下降,2,5-二甲基吡嗪和2-甲基吡嗪大量产生,但同时糠醛相对含量也显著增加,影响其食用和储藏品质。因此,炒籽温度为110~120 ℃时,最佳炒籽时间是30 min ,此条件下压榨得到的八月瓜籽油较为安全且风味和谐浓郁。     

湖南茯砖茶香气成分的SPME-GC-TOF-MS分析

采用单因素对比试验方法确定固相微萃取湖南茯砖茶中香气成分的优化条件,并结合气相色谱-飞行时间-质谱法鉴定湖南茯砖茶香气组分。结果表明：固相微萃取与气相色谱-飞行时间-质谱联用分析湖南茯砖茶香气成分的最佳条件为DVB/CAR/PDMS萃取头（50/30 μm）、萃取温度80 ℃和萃取时间60 min。气相色谱-飞行时间-质谱法从3 个茯砖茶中共分离鉴定出93 种香气成分,占检出挥发性成分总量的90%以上,主要由酮类、醛类、碳氢类、杂氧类、醇类、酸类、酯类、含氮类8 类化合物构成。在鉴定出的香气化合物中共有香气组分50 个,其中含量较高的组分有反,反-2,4-庚二烯醛、甲基庚烯酮、2-戊基呋喃、香叶基丙酮、3,5-辛二烯-2-酮（E,E）、6-甲基-3,5-庚二烯-2-酮等。     

两种油茶籽油风味物质的分析与比较

采用固相微萃取-气相色谱-质谱联用技术,研究江西和海南两地一级压榨油茶籽油的风味物质。结果显示:当固相微萃取在萃取温度60℃、萃取时间50 min、解析时间4 min、载气流速0.8 m L/min和解析温度250℃时,萃取和分析效果最好。两产地油茶籽油共含有香气成分物质48种,其中杂环类化合物种类最多,共14种,其次为醛类和酸类。江西某公司压榨油茶籽油主要风味成分为醛类和酸类,海南某公司油茶籽油主要风味成分是杂环类化合物,特别是吡嗪类化合物。两种油风味物质的差异可能与其焙炒和压榨温度有关。     

Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil

The composition and quality changes of sesame oils prepared at different roasting temperatures (180–260°C) from sesame seed were evaluated and compared with an unroasted oil sample. There were no apparent differences in characteristics, such as acid value, iodine value, saponification value and refractive index, of sesame oils prepared at a roasting temperature between 180 and 220°C. The colour units and total polar content of oils increased in relation to an increase in roasting temperature. The phospholipid content was reduced from 690 mg kg^?1 in unroasted oil to 0 mg kg^?1 in the oil prepared using a 260°C roasting temperature. The fatty acid content of the oil was reduced markedly, especially in oleic and linoleic acids, when the roasting temperature was over 220°C. The amounts of chlorophyll and sesamolin decreased with increasing roasting temperature. However, the highest level of sesamol and γ-tocopherol was found in oils prepared with a 200–220°C roasting temperature. The sesame oil prepared at a 200°C roasting temperature had the best flavour score when compared with the other samples.     

Volatile odour components and sensory quality of fresh and processed mandarin juices

Twelve volatile compounds were quantified by gas chromatography/mass spectrometry in juices from two Spanish mandarin varieties, Fortuna and Clemenules. Fresh Clemenules juice contained a higher amount of total volatile compounds (61.1 ± 1.1 mg L⁻¹) than fresh Fortuna juice (48.8 ± 2.5 mg L⁻¹), with D ‐limonene (97.1%), myrcene (1.7%), sabinene (0.5%), α‐pinene (0.3%) and linalool (0.3%) being the predominant compounds. Pasteurisation of the mandarin juices (20 s at 98 °C) caused a significant reduction (∼12%) in vitamin C concentration. On the other hand, vitamin C was stable during storage of the juices for 60 days in aseptic tanks at 2 °C. Volatile compounds, however, were more affected by storage in aseptic refrigerated tanks (2 °C) than by heat treatment. Pasteurisation caused a mean decrease in the total concentration of volatile compounds of about 18%, while, after a storage time of 60 days, 36% of total volatiles present in the juices after pasteurisation were lost from both Fortuna and Clemenules juices. Significant reductions in the concentrations of D ‐limonene, myrcene, sabinene, α‐pinene and linalool were found, while those of α‐terpineol and terpinen‐4‐ol increased. Copyright © 2006 Society of Chemical Industry     

花生焙炒过程中红衣对毛油品质影响的研究

将花生进行3种不同加工方式的处理(包裹红衣焙炒,焙炒后脱除红衣,脱除红衣后焙炒)后提取花生毛油,对所提取的花生毛油进行品质分析,以研究花生红衣脱除与否以及红衣脱除和焙炒的顺序对花生毛油品质的影响。结果表明:随着焙炒温度升高、焙炒时间延长,花生毛油色泽逐渐加深;花生红衣对花生毛油的色泽未造成影响;包裹红衣焙炒组具有最高的酸败风险;相同焙炒条件下,花生毛油的脂肪酸、反式脂肪酸和甘油三酯组成都无明显差异;花生毛油的脂肪酸组成、反式亚麻酸含量、甘油三酯组成均不受焙炒温度和焙炒时间变化的影响,花生毛油反式油酸、反式亚油酸含量和反式脂肪酸总量则随焙炒温度升高、焙炒时间的延长呈现攀升趋势。     

Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica)

Abstract: Perilla seeds have more than 60% of α‐linolenic acid, one of omega‐3 essential fatty acids. Headspace volatiles and physicochemical properties including color, fluorescence intensity, and the oxidation products in perilla oil (PO) from perilla seeds roasted at different conditions were analyzed. Roasting temperature was 150, 170, 190, and 210 °C, and roasting time was 15 and 30 min at each roasting temperature. PO from higher roasting temperature and longer roasting time had lower L* values, higher a*, b*, and chroma values, more brown pigments and fluorescence intensity, and more conjugated dienoic acids. Pyrazines were major volatiles in PO, and furans, sulfur‐containing compounds, and hydrocarbons were also detected by a solid phase microextraction gas chromatography/mass spectrometry. In PO, 2,5‐Dimethylpyrazine and 2‐furancarboxaldehyde were 2 major volatiles. The principal component analysis of volatiles showed the 1st principal component (PC1) and the 2nd principal component (PC2) express 56.64% and 22.72% of the volatile variability in PO, respectively, which can differentiate PO prepared from roasting conditions clearly. Some physicochemical properties especially brown pigment and volatiles were positively correlated with each other in PO. Practical Application: Perilla oil (PO) from perilla seeds possesses more than 60% of α‐linolenic acid, one of omega‐3 fatty acids. Roasting process has been used to extract oil from perilla seeds. Understanding physicochemical properties of PO from diverse roasting conditions are important steps to produce PO in food industry. Roasting process induces darkening of color, increase of fluorescence intensity, and brown pigments in PO. Pyrazines and furans are major headspace volatiles in PO roasted above 170 °C. The results of this study can help to produce PO in industrial scales with desired headspace volatiles, colors, and oxidative state.     

Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil

Abstract: The impact of roasting was observed with regard to certain changes in the chemical components and oxidative stability of oil expelled from the roasted perilla seeds. The roasting times were established differently at each roasting temperature of 180, 200, and 220 °C. Trans fatty acids in perilla oil were detected, and the level detected increased as the roasting time increased. Moreover, the roasting of perilla seed led to an increase of 4 tocopherols, α‐, β‐, γ‐, and δ‐tocopherol, as well as phosphorus in the oil. The oxidative stability of the oils obtained after roasting increased during 60 d of storage at 60 °C. The rate of decrease of tocopherol in the oil from unroasted perilla seed was faster than that of the tocopherol in the oils from roasted perilla seeds during storage. Practical Application: The results reported in present research provide useful information that the producers of perilla oil could apply for their processing.     

Physicochemical properties and oxidative stabilities of mealworm (<Emphasis Type="Italic">Tenebrio molitor</Emphasis>) oils under different roasting conditions

Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ-tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.     

两种生产工艺藤椒油产品挥发性成分对比分析

采用顶空-气相色谱-质谱法对两种生产工艺藤椒油产品的挥发性成分进行分析,并结合NIST14质谱数据库检索定性,峰面积归一法定量。结果显示:传统油浸法和超临界CO₂萃取法藤椒油产品中共鉴定出33种挥发性成分,共有的挥发性成分有16种,主要的挥发性成分(相对含量≥4.5%)有4种(右旋萜二烯、芳樟醇、桧烯和月桂烯);传统油浸法特有的挥发性成分有6种(β-榄香烯、1-石竹烯、大根香叶烯、α-石竹烯、辛醛和癸醛),超临界CO₂萃取法特有的挥发性成分有11种(3-甲基-2-丁烯腈、5-氰基-1-戊烯、左旋-β-蒎烯、α-松油烯、反式-β-罗勒烯、3,3-二甲基己醇、乙酸-4-松油烯醇酯、苯乙酸甲酯、(E,E)-2,4-己二烯醛、(+)-香茅醛和1-甲基-异己酸)。烯类和醇类化合物是藤椒油产品挥发性成分的主要种类,但其相对含量存在差异;超临界CO₂萃取法藤椒油产品的挥发性成分中含有微量的酸类化合物(1-甲基-异己酸)。该研究结果可为改善生产加工工艺和提高藤椒油产品品质提供理论依据。     

不同产地浓香菜籽油中特征风味物质的研究

以贵州、四川、安徽、湖北、湖南、江苏和内蒙7省油菜籽为原料,经烘炒热榨制取浓香菜籽油,采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术对浓香菜籽油中风味物质进行萃取和分离鉴定,在此基础上引入相对活度值法(ROAV)对鉴定出的风味物质进行活度分析,提取其中的特征风味物质。结果显示:甲烯丙基氰、4-异硫氰酸酯-1-丁烯、壬醛、2,3,5,6-四氟苯甲醚、2,5-二甲基吡嗪是不同产地浓香菜籽油的共同特征风味物质。同时因产地不同浓香菜籽油又表现出风味差异,贵州、四川菜籽油中硫甙降解产物含量较高,表现出浓郁的辛辣味;湖北菜籽油中吡嗪类化合物含量较高,表现出浓郁的焙烤香味。     

浓香和精炼葵花籽油加速氧化过程中 综合品质变化的差异

对浓香葵花籽油、精炼葵花籽油及其分别添加抗氧化剂叔丁基对苯二酚（TBHQ）的葵花籽油进行Schaal烘箱法加速氧化试验,通过考察加速氧化期间4个葵花籽油样过氧化值、酸值、维生素E含量、甾醇含量及挥发性风味成分含量的变化,对比分析两种葵花籽油氧化稳定性、预测货架期、营养成分和挥发性风味成分含量变化的差异,以及TBHQ对两种葵花籽油氧化稳定性及其他综合品质影响的差异。结果表明：若以过氧化值达到相应葵花籽油国标限值作为评价指标,空白及添加TBHQ的浓香葵花籽油、空白及添加TBHQ的精炼葵花籽油的预测货架期分别为64、272、48、96 d;经21 d的加速氧化,上述4种葵花籽油中维生素E损失率分别为50.63%、23.72%、3251%、1782%,甾醇损失率分别为20.73%、13.22%、15.43%、8.30%;初始的浓香葵花籽油、精炼葵花籽油中分别检测出9类98种、9类91种挥发性风味成分,总量分别为10.31、0.74 mg/kg,浓香葵花籽油中含量最高的是烯烃类物质（占46.94%）,其次是杂环类物质（占31.23%）,杂环类物质中主要是吡嗪类物质（占75.16%）;精炼葵花籽油中含量最高的是烷烃类物质（占37.84%）,其次是烯烃类物质（占3514%）,未检出杂环类物质;经21 d的加速氧化,空白浓香葵花籽油中挥发性风味成分仅剩45种,其中的杂环类物质几乎损失殆尽,醛类和酮类物质含量明显增加;空白精炼葵花籽油中醛类和酮类物质含量大幅升高（分别占65.20%、20.74%）;添加TBHQ对葵花籽油的保质保鲜均有一定作用,但其分解产物叔丁基对苯醌导致葵花籽油中醌类物质含量大幅增加,对葵花籽油固有风味和品质安全造成不良影响。     

Optimization of Hull‐Less Pumpkin Seed Roasting Conditions Using Response Surface Methodology

Abstract: Response surface methodology (RSM) was applied to optimize hull‐less pumpkin seed roasting conditions before seed pressing to maximize the biochemical composition and antioxidant capacity of the virgin pumpkin oils obtained using a hydraulic press. Hull‐less pumpkin seeds were roasted for various lengths of time (30 to 70 min) at various roasting temperatures (90 to 130 °C), resulting in 9 different oil samples, while the responses were phospholipids content, total phenols content, α‐ and γ‐tocopherols, and antioxidative activity [by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free‐radical assay]. Mathematical models have shown that roasting conditions influenced all dependent variables at P < 0.05. The higher roasting temperatures had a significant effect (P < 0.05) on phospholipids, phenols, and α‐tocopherols contents, while longer roasting time had a significant effect (P < 0.05) on γ‐tocopherol content and antioxidant capacity, among the samples prepared under different roasting conditions. The optimum conditions for roasting the hull‐less pumpkin seeds were 120 °C for duration of 49 min, which resulted in these oil concentrations: phospholipids 0.29%, total phenols 23.06 mg/kg, α‐tocopherol 5.74 mg/100 g, γ‐tocopherol 24.41 mg/100 g, and an antioxidative activity (EC₅₀) of 27.18 mg oil/mg DPPH. Practical Application: A well‐defined roasting process is very important for the food industry to be able to produce pumpkin seed oil with desirable nutritive and chemical characteristics of this unique salad oil, which changes during the roasting. This study contributes to the knowledge of a product design process for the roasting conditions of naked pumpkin seeds based on results that have demonstrated that an increase in roasting temperature significantly increased the biochemical values and antioxidant properties of the obtained virgin oils.