摘要
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。
The extraction effects of solvent-assisted flavor evaporation(SAFE)and headspace solid phase microextraction(HS-SPME)on the volatile flavors of three kinds of nut oils(peanut oil,walnut oil and almond oil)were compared,and the key flavor components were identified by aromatic extract dilution analysis(AEDA).The results showed that 21,26 and 25 kinds of volatile flavors were obtained from peanut oil,walnut oil and almond oil by HS-SPME,and 27,40 and 40 kinds of volatile compounds were detected by SAFE.According to flavor dilution factor,the key components of peanut oil were benzaldehyde,2-phenylethanal,2-methyl pyrazine,2,5-dimethyl pyrazine,2-ethyl-5-methylpyrazine,3-ethyl-2,5-dimethyl pyrazine,2-ethylpyrazine and 2-amyl furan.The key flavor components of walnut oil included(E,E)-2,4-heptandienal,benzaldehyde,decanoic acid,caprylic acid,nonanoic acid,2-ethyl-5-methyl pyrazine and 2-amyl furan.The key flavor components of almond oil were nonaldehyde,hexanoic acid,octoic acid and 4-allylanisole.
作者
贾潇
周琦
杨旖旎
JIA Xiao;ZHOU Qi;YANG Yini(Hubei Key Laboratory of Lipid Chemistry and Nutrition,Key Laboratory of Oilseeds Processing,Ministry of Agriculture,Oil Crops and Lipids Process Technology National&Local Joint Engineering Laboratory,Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan 430062,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2020年第7期35-41,共7页
China Oils and Fats
基金
国家自然科学基金面上项目(31871838)。
关键词
溶剂辅助蒸发萃取
顶空固相微萃取
挥发性风味成分
花生油
核桃油
巴旦木油
solvent-assisted flavor evaporation
headspace solid phase microextraction
volatile flavor
peanut oil
walnut oil
almond oil
