食品与发酵工业 >

2024 , Vol. 50 >Issue 9: 188 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034619

研究报告

超声辅助双相浸提制备香椿风味油工艺优化及其贮藏品质研究

  • 蒋鹏飞 ,
  • 赵甜甜 ,
  • 赵丽丽 ,
  • 史冠莹 ,
  • 张乐 ,
  • 王赵改
展开
  • 1(河南省农业科学院农副产品加工研究中心,河南 郑州,450002)
    2(河南工业大学 粮油食品学院,河南 郑州,450001)
第一作者: 硕士,助理研究员(王赵改研究员为通信作者,E-mail:zgwang1999@126.com)

收稿日期: 2022-12-14

  修回日期: 2023-02-27

  网络出版日期: 2024-06-11

基金资助

科技部科技伙伴计划资助项目(KY202002007);河南省科技攻关项目(212102110018);河南省农业科学院新兴学科发展专项(2021XK01,2022XK01);河南省农业科学院自主创新专项(2022ZC59)

收起

Optimization of ultrasonic-assisted two-phase extraction process of Toona sinensis flavor oil and its storage quality

  • JIANG Pengfei ,
  • ZHAO Tiantian ,
  • ZHAO Lili ,
  • SHI Guanying ,
  • ZHANG Le ,
  • WANG Zhaogai
Expand
  • 1(Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China)
    2(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2022-12-14

  Revised date: 2023-02-27

  Online published: 2024-06-11

Fold

摘要

香椿含硫风味组分的制备及稳定性一直是食品风味研究领域亟待解决的难点和热点。该研究采用超声波辅助水-玉米油双相浸提制备香椿风味油,通过单因素试验考察超声温度、超声时间、超声功率对香椿风味油含硫类挥发性成分相对含量的影响,并利用正交试验对制备工艺进行优化,最后对香椿风味油的酸价、过氧化值及挥发性成分等贮藏品质进行研究。结果表明,超声辅助处理能显著提高香椿风味油含硫类挥发性成分的相对含量,最佳提取工艺为超声温度50 ℃、超声时间50 min、超声功率240 W,香椿风味油中含硫类挥发性成分的相对含量为(78.05±0.12)%。经56 d贮藏后,香椿风味油的酸价和过氧化值均逐渐升高,且温度越高,上升趋势越明显。含硫类物质作为香椿风味油的主要挥发性成分,对香椿风味油的风味品质起关键性作用。随着贮藏温度升高,含硫类物质相对含量显著下降,醛类物质相对含量显著上升。该研究结果为香椿风味油的制备和应用提供了理论依据和技术支撑。

关键词： 香椿风味油; 超声辅助提取; 挥发性成分; 酸价; 过氧化值

本文引用格式

蒋鹏飞 , 赵甜甜 , 赵丽丽 , 史冠莹 , 张乐 , 王赵改 . 超声辅助双相浸提制备香椿风味油工艺优化及其贮藏品质研究[J]. 食品与发酵工业, 2024 , 50(9) : 188 -195 . DOI: 10.13995/j.cnki.11-1802/ts.034619

Abstract

The preparation and stability of sulfur-containing volatile components from Toona sinensis have always been a difficult and hot issue in food flavor research.In this study, T. sinensis flavor oil was prepared by ultrasonic-assisted water-corn oil two-phase extraction, ultrasonic temperature, ultrasonic time, and ultrasonic power were studied by single-factor experiments and orthogonal experiments to determine the best ultrasonic-assisted extraction process of sulfur-containing volatile components in T. sinensis flavor oil.Finally, the acid value (AV), peroxide value (POV), and volatile components of T. sinensis flavor oil during storage were studied.Results showed that ultrasound-assisted treatment had a significant effect on the relative content of sulfur-containing volatile components in T. sinensis flavor oil.The optimal ultrasonic-assisted extraction conditions were 50 ℃, 50 min, and ultrasonic power of 240 W.Under this process condition, the relative content of sulfur-containing volatile components in T. sinensis flavor oil was (78.05±0.12)%.After 56 days of storage, the AV and POV of T. sinensis flavor oil gradually increased, and the higher the temperature, the more obvious the upward trend.As the main volatile components of T. sinensis flavor oil, sulfur-containing compounds played a critical role in the flavor of T. sinensis flavor oil.With the increase in storage temperature, the relative content of sulfur-containing compounds decreased significantly and the relative content of aldehydes increased significantly.The results of this study provide a theoretical basis and technical support for the preparation and application of T. sinensis flavor oil.

Key words： Toona sinensis flavor oil; ultrasonic-assisted extraction; volatile components; acid value; peroxide value

参考文献

[1] EDMONDS J M, STANIFORTH M.Plate 348.Toona sinensis[J].Curtis’s Botanical Magazine, 1998, 15(3):186-193.
[2] YU W J, CHANG C C, KUO T F, et al.Toona sinensis Roem leaf extracts improve antioxidant activity in the liver of rats under oxidative stress[J].Food and Chemical Toxicology, 2012, 50(6):1860-1865.
[3] PENG W, LIU Y J, HU M B, et al.Toona sinensis:A comprehensive review on its traditional usages, phytochemisty, pharmacology and toxicology[J].Revista Brasileira De Farmacognosia, 2019, 29(1):111-124.
[4] LIAO J W, YEH J Y, LIN Y C, et al.Mutagenicity and safety evaluation of water extract of fermented Toona sinensis Roemor leaves[J].Journal of Food Science, 2009, 74(1):T7-T13.
[5] 王赵改, 陈丽娟, 张乐, 等.不同采收期红油香椿营养成分和抗氧化活性分析[J].食品科学, 2015, 36(4):158-163.
WANG Z G, CHEN L J, ZHANG L, et al.Nutritional components and antioxidant activity of Toona sinensis buds at different harvesting periods[J].Food Science, 2015, 36(4):158-163.
[6] MU R M, WANG X R, LIU S X, et al.Rapid determination of volatile compounds in Toona sinensis (A.Juss.) Roem.by MAE-HS-SPME followed by GC–MS[J].Chromatographia, 2007, 65(7):463-467.
[7] 史冠莹, 王晓敏, 赵守涣, 等.不同产地香椿嫩芽主要营养成分、活性物质及挥发性成分分析[J].食品工业科技, 2019, 40(3):207-215;223.
SHI G Y, WANG X M, ZHAO S H, et al.Analysis of main nutrients, active ingredients and volatile components of Toona sinensis buds from different regions[J].Science and Technology of Food Industry, 2019, 40(3):207-215;223.
[8] YANG W X, CADWALLADER K R, LIU Y P, et al.Characterization of typical potent odorants in raw and cooked Toona sinensis (A.Juss.) M.Roem.by instrumental-sensory analysis techniques[J].Food Chemistry, 2019, 282:153-163.
[9] LIU C J, ZHANG J, ZHOU Z K, et al.Analysis of volatile compounds and identification of characteristic aroma components of (A.Juss.) Roem using GC-MS and GC-O[J].Food and Nutrition Sciences, 2013, 4(3):305-314.
[10] BLOCK E, PUTMAN D, ZHAO S H.Allium chemistry:GC-MS analysis of thiosulfinates and related compounds from onion, leek, scallion, shallot, chive, and Chinese chive[J].Journal of Agricultural and Food Chemistry, 1992, 40(12):2431-2438.
[11] 任西营. 食品风味分析技术研究进展[J].中国食品添加剂, 2014(7):173-178.
REN X Y.The research progress of food flavor analysis techniques[J].China Food Additives, 2014(7):173-178.
[12] 谢诚, 欧昌荣, 汤海青, 等.食品中挥发性风味成分提取技术研究进展[J].核农学报, 2015, 29(12):2366-2374.
XIE C, OU C R, TANG H Q, et al.Progress on food volatile compounds extraction techniques[J].Journal of Nuclear Agricultural Sciences, 2015, 29(12):2366-2374.
[13] 王赵改, 徐志民, 蒋鹏飞, 等.一种基于双相浸提的叶菜类香辛植物调味油制备工艺.中国:CN111700124B[P].2023-05-16.
WANG Z G, XU Z M, JIANG P F, et al.A preparation process of spice plant flavoring oil from leaf vegetables based on two-phase extraction. China:CN111700124B[P].2023-05-16.
[14] ZHAI X T, GRANVOGL M.Characterization of the key aroma compounds in two differently dried Toona sinensis (A.Juss.) Roem.by means of the molecular sensory science concept[J].Journal of Agricultural and Food Chemistry, 2019, 67(35):9885-9894.
[15] 郭晓蕾, 陈刚.超声波辅助萃取肉桂精油的研究[J].现代食品科技, 2009, 25(12):1431-1433;1441.
GUO X L, CHEN G.Ultrasonic-assisted extraction of Cinamon oil[J].Modern Food Science and Technology, 2009, 25(12):1431-1433;1441.
[16] LI J X, EIDMAN K, GAN X W, et al.Identification of (S, S)-γ-glutamyl-(cis-S-L-propenyl) thioglycine, a naturally occurring norcysteine derivative, from the Chinese vegetable Toona sinensis[J].Journal of Agricultural and Food Chemistry, 2013, 61(31):7470-7476.
[17] 宋国胜, 胡松青, 李琳.超声波技术在食品科学中的应用与研究[J].现代食品科技, 2008, 24(6):609-612.
SONG G S, HU S Q, LI L.Researches and applications of ultrasonic technology in food industry[J].Modern Food Science and Technology, 2008, 24(6):609-612.
[18] WANG B, ATUNGULU G G, KHIR R, et al.Ultrasonic treatment effect on enzymolysis kinetics and activities of ACE-inhibitory peptides from oat-isolated protein[J].Food Biophysics, 2015, 10(3):244-252.
[19] ZHANG W L, LI N, FENG Y Y, et al.A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV-Vis spectrometry[J].Food Chemistry, 2015, 185:326-332.
[20] 王旭, 赵月, 李婷婷, 等.天然抗氧化剂对玉米油稳定性的影响[J].食品科学, 2018, 39(16):7-12.
WANG X, ZHAO Y, LI T T, et al.Influence of natural antioxidants on the stability of corn oil[J].Food Science, 2018, 39(16):7-12.
[21] 唐瑞丽, 袁先雯, 冯燕玲, 等.食用大豆油储藏过程中品质变化的预测[J].食品科学, 2016, 37(18):256-261.
TANG R L, YUAN X W, FENG Y L, et al.Prediction of the quality changes of soybean oil during storage[J].Food Science, 2016, 37(18):256-261.
[22] 麻琳, 宋国辉, 孙强, 等.造粒对芝麻盐贮藏稳定性、风味的影响及其货架期预测模型的建立[J].食品工业科技, 2020, 41(20):26-32.
MA L, SONG G H, SUN Q, et al.Effect of granulation on the storage stability and flavour of sesame salt and establishment of shelf-life prediction model[J].Science and Technology of Food Industry, 2020, 41(20):26-32.
[23] WANG Z G, JIANG P F, ZHAO L L, et al.Concentrating sulphur-containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion[J].International Journal of Food Science and Technology, 2022, 57(3):1644-1653.
[24] ZHAI X T, GRANVOGL M.Key odor-active compounds in raw green and red Toona sinensis (A.Juss.) Roem.and their changes during blanching[J].Journal of Agricultural and Food Chemistry, 2020, 68(27):7169-7183.
[25] 钟海雁, 黄永辉, 刘宁露, 等.油脂气味的研究进展[J].中国油脂, 2006, 31(7):12-15.
ZHONG H Y, HUANG Y H, LIU N L, et al.Study advance in odor of oils[J].China Oils and Fats, 2006, 31(7):12-15.
[26] 李文娟, 吴彦, 李从虎, 等.油脂热加工产生醛类的机理及影响因素研究进展[J].中国粮油学报, 2019, 34(8):139-146.
LI W J, WU Y, LI C H, et al.Research progress on the mechanism and influencing factors of aldehydes production in oil hot work[J].Journal of the Chinese Cereals and Oils Association, 2019, 34(8):139-146.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司