食品与发酵工业2024，Vol.50Issue(9)：188-195,8.DOI:10.13995/j.cnki.11-1802/ts.034619
超声辅助双相浸提制备香椿风味油工艺优化及其贮藏品质研究
Optimization of ultrasonic-assisted two-phase extraction process of Toona sinensis flavor oil and its storage quality
摘要
Abstract
The preparation and stability of sulfur-containing volatile components from Toona sinensis have always been a difficult and hot issue in food flavor research.In this study,T.sinensis flavor oil was prepared by ultrasonic-assisted water-corn oil two-phase extrac-tion,ultrasonic temperature,ultrasonic time,and ultrasonic power were studied by single-factor experiments and orthogonal experiments to determine the best ultrasonic-assisted extraction process of sulfur-containing volatile components in T.sinensis flavor oil.Finally,the acid value(AV),peroxide value(POV),and volatile components of T.sinensis flavor oil during storage were studied.Results showed that ul-trasound-assisted treatment had a significant effect on the relative content of sulfur-containing volatile components in T.sinensis flavor oil.The optimal ultrasonic-assisted extraction conditions were 50 ℃,50 min,and ultrasonic power of 240 W.Under this process condition,the relative content of sulfur-containing volatile components in T.sinensis flavor oil was(78.05±0.12)％.After 56 days of storage,the AV and POV of T.sinensis flavor oil gradually increased,and the higher the temperature,the more obvious the upward trend.As the main volatile components of T.sinensis flavor oil,sulfur-containing compounds played a critical role in the flavor of T.sinensis flavor oil.With the increase in storage temperature,the relative content of sulfur-containing compounds decreased significantly and the relative content of aldehydes increased significantly.The results of this study provide a theoretical basis and technical support for the preparation and applica-tion of T.sinensis flavor oil.关键词
香椿风味油/超声辅助提取/挥发性成分/酸价/过氧化值Key words
Toona sinensis flavor oil/ultrasonic-assisted extraction/volatile components/acid value/peroxide value引用本文复制引用
蒋鹏飞,赵甜甜,赵丽丽,史冠莹,张乐,王赵改..超声辅助双相浸提制备香椿风味油工艺优化及其贮藏品质研究[J].食品与发酵工业,2024,50(9):188-195,8.基金项目
科技部科技伙伴计划资助项目(KY202002007) （KY202002007）
河南省科技攻关项目(212102110018) （212102110018）
河南省农业科学院新兴学科发展专项(2021XK01,2022XK01) （2021XK01,2022XK01）
河南省农业科学院自主创新专项(2022ZC59) （2022ZC59）
