浓香菜籽油、浓香花生油和浓香亚麻籽油的 风味特性及氧化稳定性Flavor characteristics and oxidation stability of fragrant rapeseed oil, fragrant peanut oil and fragrant flaxseed oil

Abstract

为给浓香食用油的品质评价提供参考，以浓香菜籽油、浓香花生油和浓香亚麻籽油3种浓香食用油为研究对象，首先对其酸值、过氧化值和抗氧化活性物质含量进行测定，然后分析了其挥发性化合物组成，并基于相对气味活度值（ROAV）确定了特征风味物质，最后采用热重和差示扫描量热技术对其氧化稳定性进行分析。结果表明：3种浓香食用油的酸值（KOH）均低于12 mg/g，过氧化值均低于0.05 g/100 g；浓香菜籽油的总酚、生育酚和甾醇含量均最高，分别为224.40、451.30 mg/kg和7 789.41 mg/kg，浓香亚麻籽油的为76.14、404.95 mg/kg和3 279.39 mg/kg，浓香花生油的为56.08、263.80 mg/kg和2 617.32 mg/kg；浓香花生油的α-生育酚含量显著高于其他2种油脂，3种浓香食用油中的甾醇主要为β-谷甾醇；浓香菜籽油中主要挥发性化合物为硫苷降解物、吡嗪类和醛类，浓香花生油和浓香亚麻籽油中主要为醛类和吡嗪类，3种浓香食用油中ROAV最大的化合物分别为3-丁烯基异硫氰酸酯、异丁醛和(Z)-4-庚烯醛；3种浓香食用油共有的特征风味化合物为2，5-二甲基吡嗪；浓香菜籽油的初始氧化温度、初始分解温度和氧化诱导时间分别为204.7、228.7 ℃和138.9 min，浓香花生油的为186.2、224.5 ℃和44.0 min，浓香亚麻籽油的为168.0、208.7 ℃和16.3 min。浓香菜籽油的抗氧化活性物质含量较高，氧化稳定性最好。 In order to provide a reference for the quality evaluation of fragrant edible oil, the acid value, peroxide value and antioxidant active substances content of fragrant edible oils,including fragrant rapeseed oil, fragrant peanut oil and fragrant flaxseed oil were firstly determined. The volatile compound composition was investigated through GC-MS analysis, and the characteristic flavor compounds of these three oils were further determined according to their relative odor active value (ROAV). Furthermore, the oxidation stability of these three oils was studied through TG and DSC analysis. The results showed that the acid value and peroxide value of these three oils were all lower than 1.2 mgKOH/g and 0.05 g/100 g respectively. The contents of total phenol, tocopherol and sterol in fragrant rapeseed oil were the highest, which were 224.40, 451.30 mg/kg and 7 789.41 mg/kg, respectively; those were 76.14, 404.95 mg/kg and 3 279.39 mg/kg in fragrant flaxseed oil, respectively; those were 56.08, 263.80 mg/kg and 2 617.30 mg/kg in fragrant peanut oil, respectively. The content of α-tocopherol in fragrant peanut oil was significantly higher than that in the other two oils, and the main sterol in the three kinds of fragrant edible oil was β- sitosterol. The main volatile compounds in fragrant rapeseed oil were thioglycoside degradation products, pyrazines and aldehydes, and they were aldehydes and pyrazines mainly in fragrant peanut oil and fragrant flaxseed oil. The characteristic flavor compounds with the highest ROAV in fragrant rapeseed oil, fragrant peanut oil and fragrant flaxseed oil were 3-butenyl isothiocyanate, isobutyraldehyde, and (Z)-4-heptenal, respectively. The common characteristic flavor compound of three kinds of fragrant edible oils was 2,5-dimethylpyrazine. The initial oxidation temperature, initial decomposition temperature and oxidation induction time were determined as follows:fragrant rapeseed oil (204.7, 228.7 ℃ and 138.9 min)>fragrant peanut oil (186.2, 224.5 ℃ and 44.0 min) >fragrant flaxseed oil (168.0, 208.7 ℃ and 16.3 min). The antioxidant active substances content of fragrant rapeseed oil is higher and its oxidation stability is the best.

Keywords

• 浓香菜籽油；浓香花生油；浓香亚麻籽油；特征风味化合物；氧化稳定性
• fragrant rapeseed oil；fragrant peanut oil；fragrant flaxseed oil；characteristic flavor compound；oxidation stability