不同提取方法对亚麻油挥发性特征的影响
Xuelian Sun1,2, Yilai Wan1,2, Wenyu Liu1,2,3
1Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China.
Journal of food science
|October 24, 2023
概括
提取方法显著影响亚麻油 (FSO) 的风味特征. 冷和热压制产生类似的FSO气味,与溶剂提取不同,指导质量生产.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 农业科学 农业科学
背景情况:
- 亚麻油 (FSO) 的质量受到加工的影响.
- 了解挥发性化合物是FSO风味的关键.
研究的目的:
- 通过不同的方法提取的FSO中分析挥发性化合物.
- 为了确定各种FSO提取技术的风味指纹.
- 为了指导最佳的FSO生产方法的风味.
主要方法:
- 亚麻的溶剂提取,冷压和热压.
- 头部气体染色学-离子移动性光谱学 (HS-GC-IMS) 用于挥发性分析.
- 主要组件分析 (PCA) 用于数据解释.
主要成果:
- 确定了81种挥发性化合物,包括化物,醇和.
- 提取方法显著改变了FSO的挥发性概况.
- 冷压和热压的FSO表现出类似的配置,与用溶剂提取的FSO不同.
结论:
- 提取方法对于FSO香味特征至关重要.
- 与溶剂提取相比,冷压和热压提供了不同的风味配置.
- 结果为选择FSO提取方法提供了指导,以提高风味质量.
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