安徽农业大学学报2018，Vol.45Issue(6)：988-995,8.DOI:10.13610/j.cnki.1672-352x.20190102.002
两种加工工艺对香榧种仁脂肪酸和香气组分的影响
Effect of two kinds of processing methods on fatty acids and aroma components of Torreya grandis
任清华 1罗靖璠 1许睿洁 1唐皖悦 1张晓雨 1丁之恩1
作者信息
- 1. 安徽农业大学茶与食品科技学院,合肥 230036
- 折叠
摘要
Abstract
The composition of fatty acid in raw and differently-processed Torreya grandis with frying and baking was analyzed by GC-MS (gas chromatography-mass spectrometry) ; the aroma was separately extracted from the processed Torreya grandis and it raw material using headspace solid-phase microextraction (HS-SPME), and its composition was qualitatively analyzed by GC-MS combined with mass spectra and retention indices, and was quantitatively analyzed with peak area. The results showed that the seeds of Torreya grandis predominantly contained 11 kinds of fatty acids, of which the unsaturated fatty acid content accounted for 83.81％, with higher contents of linoleic acid (35.82％), oleic acid (30.37％) and cis-5, 11, 14-eicosatrienoate (11.88％). Different processing techniques had little significant effect on the fatty acid composition in Torreya grandis, while 47, 61 and 62 kinds of aroma substances were identified by analyzing the aroma compounds in Torreya grandis raw materials and their baking and frying products, respectively, and the contents of aldehydes and terpenes accounted for 79.19％, 88.9％ and 64.81％ of their total aroma, respectively. From the composition of the aroma constituents in the three kinds of Torreya grandis products, it was concluded that different processing techniques have great influence on the formation of the aroma. Baking and frying can make characteric aroma substances of aldehydes, ketones and others, and which are more in fried of Torreya grandis than in the baked product.关键词
香榧/烘制/炒制/气质联用/脂肪酸/香气组分Key words
Torreya grandis/baking/frying/GC-MS/fatty acids/aroma component分类
轻工纺织引用本文复制引用
任清华,罗靖璠,许睿洁,唐皖悦,张晓雨,丁之恩..两种加工工艺对香榧种仁脂肪酸和香气组分的影响[J].安徽农业大学学报,2018,45(6):988-995,8.
