焙炒时间对芝麻油风味及芝麻氨基酸含量的影响

本文主要研究焙炒时间对芝麻油挥发性风味成分及芝麻中氨基酸含量(以芝麻脱脂粕中氨基酸含量为依据)的影响。经过不同时间焙炒的芝麻,用水代法提油,然后采用顶空固相微萃取(HS-SPME)结合GC/MS技术,检测芝麻油中的挥发性风味成分。随着焙炒时间的延长,吡嗪类、吡咯类、吡啶和嘧啶类、含硫类、呋喃类、酚类物质的相对含量逐渐增多,醛类、醇类、烃类和环氧烃类等物质的含量逐渐减少。对芝麻脱脂粕中18种氨基酸含量的检测数据显示,随着焙炒程度加深,氨基酸含量呈总体下降趋势,其中精氨酸、丝氨酸、赖氨酸和胱氨酸的含量减少明显,这4种氨基酸对芝麻油香味的形成可能起到了重要的作用。

Effect of roasting time on volatile compounds of sesame oil and the content of amino acids in sesame seeds

The effect of roasting time on volatile compounds of sesame oil and the content of amino acids in sesame seeds(based on the content of amino acids in defatted sesame meal) were determined. The sesame oil was extracted by aqueous extraction method with roasted sesame seeds at different times. Headspace solid phase microextraction (HS-SPME) and GC/MS was combined to analysis the volatile flavor compounds in sesame oil. The relative amount of some compounds were increased with the prolonged roasting time such as pyrazines, pyrroles, pyridines and pyrimidines, sulfur compounds, furans, phenols, while the content of aldehydes, alcohols, hydrocarbons and epoxy hydrocarbons was decreased. As the relative content of 18 kinds of amino acids in defatted sesame meal showed that, the amount of total amino acids decreased as the degree of roasting increased, among them, the relative content of arginine, serine, lysine and cystine* decreased obviously, which may play more important role in the formation of sesame oil flavor.