食品与机械2017，Vol.33Issue(10)：140-144,5.DOI:10.13652/j.issn.1003-5788.2017.10.001
制油工艺对澳洲坚果油营养品质及挥发性风味成分的影响
Effect of extraction process on quality and volatile flavor components of oil from macadamia nuts
摘要
Abstract
The effects of two extraction methods (pressing extraction,aqueous extraction) on the quality and volatile flavor compounds from macadamia nuts oil were investigated.The investigation focused on the composition of triglyceride,sterol,fatty acid and volatile flavor components,as well as the contents of tocopherols and mineral elements in macadamia nuts oil.For the fatty acid composition,triglyceride composition,and contents of tocopherols,the results showed that there were not significantly variations in pressing extracted oil and aqueous extracted oil.Fatty acid composition analysis results illustrated that the main fatty acid consisted of oleic acid,palm acid and palmitic acid,containing more than 86.0％.The triglyceride contained 18 kinds of triglycerides,the content of OOO,POS and POO were more than 53.0％.Additionally,pressing extraction oil had a higher content of sterol (1,439.79 mg/kg) than aqueous extraction oil (1,351.08 mg/kg).However,the aqueous extraction oil had a higher content of mineral elements and volatile flavor than the pressing extraction.Moreover,the volatile flavor components was identified to be 41 components consisting of 7 categories of compounds,including olefins,aldehydes,phenols,alcohols,esters,hydrocarbons and ketones.Among them,the content of olefins and alcohols was the highest,reaching 82.1％.Therefore,they contributed to the main flavor substance in macadamia nuts oil by pressing extraction.The results provided a scientific basis for industrial production of macadamia oil,and the present research supported necessary data for the green extraction method of edible oil in food industry.关键词
澳洲坚果油/压榨法/水剂法/营养品质/挥发性风味成分Key words
macadamia nut oil/pressing extraction/aqueous extraction/quality/volatile flavor components引用本文复制引用
帅希祥,杜丽清,张明,涂行浩..制油工艺对澳洲坚果油营养品质及挥发性风味成分的影响[J].食品与机械,2017,33(10):140-144,5.基金项目
中央级公益性科研院所基本科研业务费专项资金项目(编号:1630062016007) （编号:1630062016007）
中国热带农业科学院基本科研业务费专项(编号:1630062017018) （编号:1630062017018）
中央级公益性科研院基本科研业务费专项(编号:1630062016012) （编号:1630062016012）
