中国油料作物学报2013，Vol.35Issue(3)：321-325,5.DOI:10.7505/j.issn.1007-9084.2013.03.016
冷榨和热榨亚麻籽油挥发性成分比较
Comparative research on volatile compounds in cold-& hot-pressed flaxseed oils
摘要
Abstract
Volatile compounds in both cold-& hot-pressed flaxseed oil samples were extracted using headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC -MS).The results showed that main volatile compositions in cold-pressed flavor flaxseed oil were 1-hexanol,2-butanol,2-methyl-1-butanol,1-pentanol,hexanal,4-hydroxy-butanoic acid,2-ethyl-furan,and the total relative content of alcohols could reach up to 66％.By contrast,the relative content of alcohols in hotpressed flaxseed oil volatile compounds dropped quickly,and the characteristic volatile compounds were found to be a lot of Maillard reaction products,such as furfurals,pyrazines,pyrroles,pyridines and so on,the relative content of aldehydes (140℃,25.1％) and heterocyclic compounds (140℃,41.68％) increased rapidly.The Maillard reaction products formed hot-pressed flaxseed oil unique toasting flavor.But according to research these aromatic heterocyclic compounds and their complexes have toxic effects on human physiological function,thus affects the safety of hot-pressed linseed oil.Thus cold-pressed linseed oil has the characteristics of higher food safety.关键词
冷榨/热榨/亚麻籽油/挥发性成分/比较研究Key words
Cold pressed/Hot pressed/Flaxseed oil/Volatile compounds/Comparative research分类
轻工纺织引用本文复制引用
杨金娥,黄庆德,周琦,黄凤洪,邓乾春..冷榨和热榨亚麻籽油挥发性成分比较[J].中国油料作物学报,2013,35(3):321-325,5.基金项目
国家胡麻产业技术体系(CARS-17) （CARS-17）
