食品工业科技2018，Vol.39Issue(8)：34-38,43,6.DOI:10.13386/j.issn1002-0306.2018.08.007
精炼过程对茶籽油脂肪酸与挥发性物质的影响
Effect of refining process on the fatty acids and volatile flavor compounds from camellia seed oil
摘要
Abstract
The fatty acid composition and volatile flavor compounds in camellia seed oil were analyzed by gas chromatography and gas chromatography-mass spectrometry before refining and after refined.The relative odor activity value(ROAV) was used to evaluate the contribution of volatile flavor compounds to the overall flavor of camellia seed oil.The results showed that crude camellia seed oil and refined camellia seed oil were detected 6 kinds of fatty acid,the main compounds including palmitic acid,oleic acid and linoleic acid;aldehydes in crude camellia seed oil and refined camellia seed oil were the main volatile substances,and octanal and nonanal played an important role.The relative content of esters of refined camellia seed oil increased by more than 3 times,the percentage of heterocyclic compounds decreased from 3.52％ to 1.62％,and ketones decreased from 2.33％ to 0.11％.In short,refining process on camellia seed oil could improve the percent of unsaturated fatty acids,resulting in a large number of ester compounds,and to foil the effect on camellia seed aroma.关键词
茶籽油/精炼/脂肪酸/挥发性风味物质Key words
camellia seed oil/refining/fatty acid/volatile flavor compounds分类
轻工纺织引用本文复制引用
李梓铭,李玉平,佘佳荣,喻宁华,黄军..精炼过程对茶籽油脂肪酸与挥发性物质的影响[J].食品工业科技,2018,39(8):34-38,43,6.基金项目
国家林业公益性行业科研专项(201304705). （201304705）
