从三种不同的油中提取的冷压油的挥发性化合物的比较研究,经过马辐射辐射后
Zhen-Shan Zhang1, Ya-Zhe Zhang1, Xing-Xin Liu1
1College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China.
Journal of food science
|October 22, 2024
概括
玛辐射显著增加了花生,芝麻和亚麻油等食用油中的碳化合物,化物和类. 这项研究详细介绍了被辐射油中的挥发性化合物变化和香味特征.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 辐射化学 辐射化学
背景情况:
- 食用油容易降解,影响其质量和香味.
- 玛辐射是一种用于食品保存和修改的方法.
- 了解辐射对石油挥发性化合物的影响对于质量控制至关重要.
研究的目的:
- 研究玛辐射对食用油的挥发性化合物的影响.
- 为了识别和量化辐射花生,芝麻和亚麻油的芳香特征的变化.
- 为了评估不同油种子的辐射耐受性.
主要方法:
- 三种油 (花生,芝麻,亚麻) 被暴露在8kGy的马辐射中.
- 油是用冷压方式提取的.
- 使用同时蒸提取和气色谱质谱法 (GC-MS) 分析了挥发性化合物.
主要成果:
- 马辐射在所有油样品中显著增加了碳化合物,化物和类化合物.
- 碳化合物增加了4-14倍,主要来自脂肪酸降解.
- 亚麻比芝麻和花生油具有更高的耐辐射性.
结论:
- 马辐射改变了食用油的挥发性,显著增加了特定的化合物类别.
- 像 (E) -2-decenal这样的关键芳香化合物在被辐射的油中被独特地检测到.
- 照射处理没有显著影响油的内在芳香分类,基于主要成分分析.
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