食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 359 - 367

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038963

分析与检测

菜籽油基辣椒油中挥发性成分的组成及来源分析

  • 尹思琪 ,
  • 陶秀梅 ,
  • 刘昌树 ,
  • 刘建国 ,
  • 张琪 ,
  • 刘大松 ,
  • 周鹏
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  • 1(食品科学与资源挖掘全国重点实验室, 食品学院(江南大学), 江苏 无锡, 214122)
    2(分析测试中心(江南大学), 江苏 无锡, 214122)
    3(佳格食品(中国)有限公司, 江苏 苏州, 215400)
    4(佳格投资(中国)有限公司, 上海, 201103)
第一作者:硕士研究生(刘大松副研究员为通信作者,E-mail:liudasong68@163.com)

收稿日期: 2024-02-25

  修回日期: 2024-04-15

  网络出版日期: 2025-02-21

基金资助

中央高校基本科研业务费专项资金资助项目(JUSRP121077);无锡市基础研究项目(K20231027)

收起

Analysis on the composition and source of volatile components of rapeseed oil-based chili oil

  • YIN Siqi ,
  • TAO Xiumei ,
  • LIU Changshu ,
  • LIU Jianguo ,
  • ZHANG Qi ,
  • LIU Dasong ,
  • ZHOU Peng
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  • 1(State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Analysis and Testing Center, Jiangnan University, Wuxi 214122, China)
    3(Standard Foods (China) Co.Ltd., Suzhou 215400, China)
    4(Standard Investment (China) Co.Ltd., Shanghai 201103, China)

Received date: 2024-02-25

  Revised date: 2024-04-15

  Online published: 2025-02-21

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摘要

采用高温煎炸法制备菜籽油基辣椒油,并对菜籽油和辣椒粉进行相同加热处理,通过顶空固相微萃取-气相色谱质谱联用技术对辣椒油、菜籽油、加热菜籽油、辣椒粉和加热辣椒粉中挥发性成分进行鉴定和区分。对比5种样品以及菜籽油和辣椒粉单独加热前后的挥发性成分,解析菜籽油和辣椒粉对辣椒油中挥发性成分的贡献。结果表明,5种样品中共鉴定出213种挥发性成分,辣椒油中有71种,主要包括杂环类、醛类、酮类、腈类和酸类等。主成分分析结果显示,辣椒油挥发性成分组成与菜籽油和加热菜籽油更相似。菜籽油和辣椒粉混合煎炸产生较多新的杂环类物质,赋予辣椒油焙烤香气;菜籽油和加热菜籽油中的醛类和腈类物质,为辣椒油贡献了坚果香、水果香以及菜籽油特有的辛辣香和硫香;辣椒粉和加热辣椒粉中的酮类和酸类物质,是辣椒油风味的重要补充。该研究为进一步了解高温煎炸法制备菜籽油基辣椒油的风味特征及其形成机制提供参考。

关键词： 菜籽油; 辣椒油; 挥发性成分; 顶空固相微萃取; 气相色谱质谱联用; 主成分分析

本文引用格式

尹思琪 , 陶秀梅 , 刘昌树 , 刘建国 , 张琪 , 刘大松 , 周鹏 . 菜籽油基辣椒油中挥发性成分的组成及来源分析[J]. 食品与发酵工业, 2025 , 51(3) : 359 -367 . DOI: 10.13995/j.cnki.11-1802/ts.038963

Abstract

Rapeseed oil-based chili oil was prepared through high-temperature frying.Both rapeseed oil and chili powder underwent the same heating treatment.The volatile components in chili oil, rapeseed oil, heated rapeseed oil, chili powder, and heated chili powder were identified and differentiated using headspace solid-phase microextraction gas chromatography-mass spectrometry.The study compared the volatile components of five samples, as well as rapeseed oil and chili powder before and after heating individually, and to resolve the contribution of rapeseed oil and chili powder to the volatile components in chili oil.The results showed that 213 volatile components were identified in the five samples with 71 of them found in chili oil.Those components mainly included heterocycles, aldehydes, ketones, nitriles and acids.The results of principal component analysis indicated that the composition of volatile components in chili oil is more similar to that of rapeseed oil and heated rapeseed oil.The mixed frying of rapeseed oil and chili powder produced additional heterocyclic substances that provided a roasted aroma to the chili oil.Aldehydes and nitriles in rapeseed oil and heated rapeseed oil give chili oil its nutty and fruity aroma, as well as the pungent and sulfurous aroma characteristic of rapeseed oil.The ketones and acids found in chili powder and heated chili powder were important additions to the flavor of chili oil.This study serves as a reference for better comprehension of the flavor profile of rapeseed oil-based chili oil using the high-temperature frying method, as well as its underlying formation mechanism.

Key words： rapeseed oil; chili oil; volatile component; headspace solid-phase microextraction; gas chromatography-mass spectrometry; principal component analysis

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