| 脱胶与脱酸对菜籽油挥发性组分的影响 |
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| 引用本文： | 姚英政,董玲,梁强,黎剑,李浦,朱宇,周琦. 脱胶与脱酸对菜籽油挥发性组分的影响[J]. 食品科学, 2019, 40(6): 247-252. DOI: 10.7506/spkx1002-6630-20180115-186 |
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| 作者姓名： | 姚英政 董玲 梁强 黎剑 李浦 朱宇 周琦 |
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| 作者单位： | 1.四川省农业科学院农产品加工研究所，四川 成都 610066；2.中国农业科学院油料作物研究所，湖北 武汉 430062；3.四川省农业科学院生物技术核技术研究所，四川 成都 610066 |
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| 基金项目： | 现代农业产业技术体系四川油菜创新团队项目；四川省科技计划项目（2018NZ0004）；四川省财政创新能力提升工程青年基金专项（2017QNJJ-020）；国家自然科学基金青年科学基金项目（31501528） |
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| 摘 要： | 采用气相色谱-质谱联用法研究传统脱胶和脱酸工艺对冷榨和热榨菜籽油中挥发性组分的影响，发现冷榨油与热榨油中的挥发性组分及风味差异较大，热榨油中的挥发性组分比冷榨油更为复杂，且脱胶和脱酸工艺可以降低菜籽油中挥发性组分的复杂性；主成分分析结果表明脱酸工艺对冷榨油和热榨油的挥发性组分影响较大，而脱胶工艺的影响程度相对较小。通过测定各阶段菜籽油中酸价和过氧化值的变化，发现脱胶工艺对菜籽油的酸价没有显著影响；脱胶和脱酸工艺对冷榨油的过氧化值均有显著影响，但对热榨油的过氧化值没有显著影响。
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| 关 键 词： | 冷榨 热榨 精炼 风味 主成分分析 |
Effects of Degumming and Deacidification on Volatile Composition of Rapeseed Oil |
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| YAO Yingzheng,DONG Ling,LIANG Qiang,LI Jian,LI Pu,ZHU Yu,ZHOU Qi. Effects of Degumming and Deacidification on Volatile Composition of Rapeseed Oil[J]. Food Science, 2019, 40(6): 247-252. DOI: 10.7506/spkx1002-6630-20180115-186 |
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| Authors: | YAO Yingzheng DONG Ling LIANG Qiang LI Jian LI Pu ZHU Yu ZHOU Qi |
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| Affiliation: | 1. Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China; 2. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; 3. Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China |
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| Abstract: | In this experiment, gas chromatography-mass spectrometry (GC-MS) was used to study the effects of traditional degumming and deacidification on the volatile compositions of cold- and hot-pressed rapeseed oils. It was found that both volatile compositions and flavors of cold- and hot-pressed oils varied greatly and the volatile composition of hot-pressed oil was more complicated than that of cold-pressed oil. Degumming and deacidification could reduce the complexity of volatile composition in rapeseed oil. Principal component analysis (PCA) indicated that deacidification had a great influence on the volatile compositions of both oils, while degumming had a lesser influence. The degumming process had no significant effect on the acid value of rapeseed oil. Degumming and deacidification had significant effects on the peroxide value of coldpressed oil but not on hot-pressed oil. |
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| Keywords: | cold pressing hot pressing refining flavor principal component analysis (PCA) |
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