摘要
利用气相色谱-质谱联用技术(GC-MS)测定硫甙降解产物中的腈类和异硫氰酸酯类化合物,主成分分析方法(PCA)结合嗅觉检测器探讨微波预处理油菜籽过程中菜籽油中硫甙降解产物的变化规律。结果表明,菜籽油在微波预处理过程中共检测到7种腈类化合物和3种异硫氰酸酯,随着微波预处理时间的延长,具有刺激性菜青味的1-丁烯基-异硫氰酸酯在微波预处理3 min后大幅下降,不良风味减轻。微波预处理5～7 min,甲基氰化物、5-己腈、5-甲硫基-丁基腈、苯代丙腈含量明显增加,但均不具有强烈的刺激性气味。
Nitriles and isothiocyanates in glucosinolates degradati MS, the c and the principal component analysis（PCA） combined with hange on products were determined by GC - olfactory detector were used to evaluate law of glucosinolates degradation products in rapeseed oil in the process of microwave pretreatment. The results showed that there were seven kinds of nitrile compounds and three kinds of isothiocyanates. With the extension of microwave pretreatment time, 4 - Isothiocyanato - 1 - butane with pungent flavor and off- flavor decreased observably after microwave pretreatment for 3 min. With microwave pre- treatment for 5 - 7 min, the contents of Methally cyanide, 5 - Cyano - 1 - pentene, 5 - （Methyhhio） - pentanenitrile and Benzenepropanenitrile increased significantly, but the rapeseed oil had no strong pungent odor.
出处
《中国油脂》
CAS
CSCD
北大核心
2013年第3期72-76,共5页
China Oils and Fats
基金
国家公益性行业(农业)科研专项(200903043)
国家现代农业油菜产业技术体系(cars-13)
