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OA北大核心CSTPCD

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.