芝麻香油中内源性香兰素形成机制研究进展"Research progress on the formation mechanism of endogenous vanillin in pressed fragrant sesame seed oil"

Abstract

随着芝麻香油中添加香兰素造假事件的公布，芝麻香油中是否存在内源性香兰素成为了行业关注的热点。为给芝麻香油的日常监管工作和芝麻香油高质量发展提供理论参考,对香兰素进行简要介绍,并从香兰素的合成出发，结合国内外及作者团队现有研究，剖析了芝麻香油中内源性香兰素的形成机制，同时展望了芝麻香油中香兰素的研究方向。芝麻自身含有少量的香兰素，同时芝麻皮中的木质素是香兰素的重要前体物质，在芝麻经高温焙烤后其会降解产生大量香兰素，这些香兰素进一步随制油工艺大量迁移至芝麻香油中，从而使得芝麻香油中存在内源性香兰素，因此将芝麻香油中检出香兰素作为“假香油”的判定标准是不准确的。未来应关注芝麻香油中内源性香兰素上限量的研究。 With the recent announcement of the falsification of vanillin added in pressed fragrant sesame seed oil, whether endogenous vanillin exists in pressed fragrant sesame seed oil has become a hot spot in the industry. In order to provide theoretical reference for the daily supervision and high-quality development of pressed fragrant sesame seed oil, vanillin was briefly introduced, and from the synthesis of vanillin, combined with the domestic and international and the existing research of the author′s team, the formation mechanism of the endogenous vanillin in pressed fragrant sesame seed oil was analyzed. In addition, the direction of the research on the vanillin in pressed fragrant sesame seed oil was prospected. Sesame seeds themselves contain a small amount of vanillin, and the lignin in sesame hull is an important precursor of vanillin, which will produce a large amount of vanillin after roasting at high temperatures. These vanillin are further transferred to pressed fragrant sesame seed oil in large quantities with the oil production process, thus making the presence of endogenous vanillin in pressed fragrant sesame seed oil. Therefore, it is inaccurate to use the detection of vanillin in pressed fragrant sesame seed oil as a criterion for "fake pressed fragrant sesame seed oil". In the future, more attention should be paid to the research on the upper limit of endogenous vanillin in pressed fragrant sesame seed oil.

Keywords

• 芝麻香油；香兰素；木质素；形成机制
• pressed fragrant sesame seed oil; vanillin; lignin; formation mechanism