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两种加工工艺对香榧种仁脂肪酸和香气组分的影响
任清华,罗靖璠,许睿洁,唐皖悦,张晓雨,丁之恩
0
(安徽农业大学茶与食品科技学院,合肥 230036)
摘要:
选用炒制、烘制工艺分别对同品种香榧种子进行加工,加工后的香榧连同原料样品采用气质联用(GC-MS)分析其脂肪酸组成的差异;利用顶空固相微萃取技术(HS-SPME)分别提取原料香榧、炒制香榧和烘制香榧香气物质, 然后利用气质联用(GC-MS)技术,结合质谱图和保留指数进行香气组分定性分析,同时,结合峰面积进行定量分析。结果表明,细榧种仁中主要含有11种脂肪酸,其中不饱和脂肪酸含量高达83.81%,含量较高的为亚油酸(35.82%)、油酸(30.37%)和顺-5,11,14-二十碳三烯酸(11.88%)。不同加工工艺对香榧种仁脂肪酸组成影响不显著。对原料香榧及其烘制、炒制产品香气成分进行分析,分别获得47种、61种和62种香气物质,其中醛类和萜烯类含量分别占其总香气成分的79.19%、88.9%和64.81%。对比3种香榧样品香气成分构成可知,不同加工工艺对香榧种仁香气成分影响较大。烘制和炒制都能使香榧具有特征性的醛类、萜烯类、酮类等香味物质,而且炒制香榧中香味物质含量高于烘制香榧。
关键词:  香榧  烘制  炒制  气质联用  脂肪酸  香气组分
DOI:10.13610/j.cnki.1672-352x.20190102.002
投稿时间:2018-03-21
基金项目:安徽省自然科学基金项目(11008761)和安徽省科学研究计划项目(1704a07020098和Ilj20170144) 共同资助。
Effect of two kinds of processing methods on fatty acids and aroma components of Torreya grandis
REN Qinghua,LUO Jingfan,XU Ruijie,TANG Wanyue,ZHANG Xiaoyu,DING Zhien
(School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036)
Abstract:
The composition of fatty acid in raw and differently-processed Torreya grandis with frying and baking was analyzed by GC-MS (gas chromatography-mass spectrometry); the aroma was separately extracted from the processed Torreya grandis and it raw material using headspace solid-phase microextraction (HS-SPME), and its composition was qualitatively analyzed by GC-MS combined with mass spectra and retention indices, and was quantitatively analyzed with peak area. The results showed that the seeds of Torreya grandis predominantly contained 11 kinds of fatty acids, of which the unsaturated fatty acid content accounted for 83.81%, with higher contents of linoleic acid (35.82%), oleic acid (30.37%) and cis-5,11,14-eicosatrienoate (11.88%). Different processing techniques had little significant effect on the fatty acid composition in Torreya grandis, while 47, 61 and 62 kinds of aroma substances were identified by analyzing the aroma compounds in Torreya grandis raw materials and their baking and frying products, respectively, and the contents of aldehydes and terpenes accounted for 79.19%, 88.9% and 64.81% of their total aroma, respectively. From the composition of the aroma constituents in the three kinds of Torreya grandis products, it was concluded that different processing techniques have great influence on the formation of the aroma. Baking and frying can make characteric aroma substances of aldehydes, ketones and others, and which are more in fried of Torreya grandis than in the baked product.
Key words:  Torreya grandis  baking  frying  GC-MS  fatty acids  aroma component

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