摘要
旨在为芜菁籽油的开发及品质提升提供依据,探究不同制油工艺对芜菁籽油挥发性成分及香气特征的影响。分别采用低温压榨法、热榨法和溶剂萃取法提取白皮、紫皮芜菁籽中油脂,采用顶空-气相色谱-离子迁移色谱法(HS-GC-IMS)对芜菁籽油的挥发性成分进行检测,结合相对气味活度值(ROAV)分析不同制油工艺白皮、紫皮芜菁籽油特征香气成分,通过正交偏最小二乘法判别分析(OPLS-DA)结合变量重要性投影值(VIP)研究不同制油工艺及不同品种芜菁籽油之间的差异香气化合物。结果表明:芜菁籽油中共检测出10类133种挥发性成分,主要为醛类、酮类、醇类、酯类,其次是杂环类、酸类、醚类等;紫皮芜菁籽油中挥发性物质种类多于白皮芜菁籽油的;热榨法芜菁籽油中挥发性物质种类多于低温压榨法的;溶剂萃取法芜菁籽油中硫醚类化合物总含量高于压榨法的;ROAV分析表明,3-甲硫基丙醛是芜菁籽油风味的主要贡献者;OPLS-DA结合VIP筛选出壬醛(二聚体)、辛醛、3-甲硫基丙醛、庚醛、己醛、异戊醛为差异挥发性化合物,可以用于区分不同制油工艺及不同品种的芜菁籽油。综上,制油工艺和品种影响芜菁籽油风味,可根据开发需求选择不同的制油工艺和品种。
In order to provide a basis for the development and quality improvement of turnip seed oil,the effects of oil-processing technology on the volatile components and aroma characteristics of turnip seed oil were analyzed.The oil was extracted from white-skinned and purple-skinned turnip seed by low-temperature pressing,hot pressing and solvent extraction,respectively.The volatile components of the obtained turnip seed oil were detected by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS),and the characteristic aroma components of the white-skinned and purple-skinned turnip seed oils produced by different oil-processing technology were analyzed by combining with the relative odor activity value(ROAV),and the different aromatic components between different oil-processing technology and different varieties of turnip seed oils were investigated by the orthogonal partial least squares discrimination analysis(OPLS-DA)combined with the variable importance projection(VIP).The results showed that a total of 133 volatile components of 10 categories were detected in turnip seed oil,mainly aldehydes,ketones,alcohols,esters,followed by heterocyclic,acids,ethers,etc.There were more volatile components in purple-skinned turnip seed oil than in white-skinned turnip seed oil,more volatile components in hot pressed turnip seed oil than that in low-temperature pressed turnip seed oil,and the total content of sulfur ethers in turnip seed oil produce by solvent extraction was higher than that produced by pressing method.The results of ROAV showed that 3-methylthiopropanal was the main contributor to the flavor of the turnip seed oil.VIP combined with OPLS-DA screened out nonanal(dimer),octanal,3-methylthiopropanal,heptanal,hexanal and isovaleraldehyde as differential volatile compounds,which could be used to distinguish between different oil-processing technology and different varieties of turnip seed oil.In conclusion,the oil-processing technology and varieties affect the flavor of turnip seed oil,and different oil-processing technology and varieties can be selected according to the development needs.
作者
岳丽
祖力皮牙·买买提
王佳敏
热依拉木·海力力
尼格尔热依·亚迪卡尔
毛红艳
于明
YUE Li;ZULIPIYA·Maimaiti;WANG Jiamin;REYILAMU·Hailili;NIGEERREYI·Yadikaer;MAO Hongyan;YU Ming(Research Institute for Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Xinjiang Alnuri Agricultural Science and Technology Development Co.,Ltd.,Akesu 843600,Xinjiang,China;College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《中国油脂》
北大核心
2025年第8期50-59,共10页
China Oils and Fats
基金
新疆维吾尔自治区重点研发项目(2022B02058)
中国农村专业技术协会科技小院(柯坪县恰玛古优源农研科技小院)。
关键词
芜菁籽油
制油工艺
相对气味活度值
正交偏最小二乘法判别分析
挥发性成分
turnip seed oil
oil-processing technology
relative odor activity value
orthogonal partial least squares discrimination analysis
volatile components
