摘要
旨在为高品质浓香菜籽油制备技术的发展提供参考,以双低油菜籽为研究对象,探究了粉碎度、水分含量和蔗糖酶酶解处理对油菜籽焙炒前后风味前体物质(蔗糖、葡萄糖、果糖和游离氨基酸)及浓香菜籽油风味的影响,同时研究了酶解处理对浓香菜籽油活性营养成分和品质(酸值、过氧化值、多环芳烃)的影响。结果表明:不同粉碎度油菜籽制取的浓香菜籽油挥发性风味物质含量远低于整籽制取的浓香菜籽油,且前者菜青味明显、坚果味寡淡;浓香菜籽油中挥发性风味物质含量总体随油菜籽水分含量的增加而显著增加;油菜籽整籽通过浸泡吸收蔗糖酶酶液(原位酶解)和油菜籽通过粉碎喷洒酶液(粉碎酶解)后干法酶解1.0 h,油菜籽中还原糖(葡萄糖+果糖)含量分别提升14.6倍和4.8倍;原位酶解和粉碎酶解油菜籽经150.0℃焙炒30.0 min后,还原糖均未检出,且游离氨基酸损失率均超过50.0%,但原位酶解油菜籽制取的浓香菜籽油中挥发性风味物质含量(278.04 mg/kg)显著高于粉碎酶解油菜籽(95.63 mg/kg)以及未处理油菜籽直接经170.0℃焙炒30.0 min(151.94 mg/kg)后制取的浓香菜籽油,且具有浓郁的焙烤味和坚果味;原位酶解油菜籽制取的浓香菜籽油生育酚、植物甾醇和总酚含量分别较未处理油菜籽制取的浓香菜籽油提高了18.7%、20.7%和16.4%,酸值和过氧化值均远低于国标限值且未检出多环芳烃。综上,蔗糖酶原位酶解能够在降低油菜籽焙炒温度的同时,显著提高浓香菜籽油的焙烤和坚果风味品质及营养物质含量。
With the aim of providing insights for developing high-quality fragrant rapeseed oil production techniques,the effects of particle size,moisture content,and sucrose enzymatic treatment on flavor precursors(sucrose,glucose,fructose,and free amino acids)in rapeseed before/after roasting and the flavor quality of fragrant rapeseed oil were investigated using rapeseed with low erucic acid and low glucosinolate content as the research material.In addition,the impacts of enzymatic hydrolysis treatment on the active nutritional components and quality(acid value,peroxide value,and polycyclic aromatic hydrocarbons)of fragrant rapeseed oil were studied.The results revealed that the volatile flavor compounds contents in fragrant rapeseed oil produced from crushed seeds of different particle sizes were significantly lower than that produced from whole seeds,and the former exhibited a distinct grassy flavor and weak nutty flavor.The volatile flavor compounds content in fragrant rapeseed oil increased remarkably overall with higher moisture content in rapeseed.After dry enzymatic hydrolysis for 1.0 h following either whole-seed soaking(in-situ enzymolysis)or crushed-seed enzyme spraying(crushing enzymolysis),the reducing sugar(glucose+fructose)content in rapeseed increased by 14.6-fold and 4.8-fold,respectively.No reducing sugars were detected after roasting at 150.0℃ for 30.0 min for both enzyme-treated rapeseeds,with free amino acids loss rates exceeding 50.0%.Nevertheless,the volatile flavor compounds content in fragrant rapeseed oil from in-situ enzymolysis(278.04 mg/kg)was significantly higher than that from crushing enzymolysis(95.63 mg/kg)and untreated seeds roasted at 170.0℃ for 30.0 min(151.94 mg/kg),while exhibiting rich roasted and nutty flavors.The contents of tocopherols,phytosterols,and total phenols in the fragrant rapeseed oil produced via in-situ enzymolysis increased by 18.7%,20.7%and 16.4%,respectively compared to oil from untreated seeds,and the acid value and peroxide value of the oil were far below the national standard limits,and no polycyclic aromatic hydrocarbons were detected.In conclusion,sucrose in-situ enzymolysis can significantly enhance the roasted/nutty flavor quality and nutrient content of fragrant rapeseed oil while concurrently reducing the required roasting temperature.
作者
曹平净
隋佳秀
张浩
孙尚德
刘玉兰
CAO Pingjing;SUI Jiaxiu;ZHANG Hao;SUN Shangde;LIU Yulan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《中国油脂》
北大核心
2025年第12期15-22,共8页
China Oils and Fats
基金
“十四五”国家重点研发计划项目(2021YFD210030205)。
关键词
浓香菜籽油
水分含量
蔗糖酶
酶解处理
挥发性风味物质
fragrant rapeseed oil
moisture content
sucrase
enzymatic hydrolysis
volatile flavor compound
