期刊论文

中文

中国油脂

1003-7969

2018

43

1

39-42

10.3969/j.issn.1003-7969.2018.01.011

国家现代农业产业技术体系建设专项资金项目 公益(农业)行业专项

本校为第一机构

采用顶空-气-质联用(HS-GC-MS)技术对5种不同工艺制取的茶籽油挥发性风味成分进行了分析鉴别。结果显示:茶籽油的风味是由多种成分共同作用的结果,其挥发性成分主要有醛类、烷烃类、醇类、酮类、酸类、酯类、烯类等;其主要挥发性风味成分有正壬醛、正己醛、(E)-2-癸烯醛、2-十一烯醛、正辛醛、正庚醛、正庚烷、正戊烷等;不同工艺制取的茶籽油的挥发性风味成分在种类及含量方面都存在一定的差异,这也导致了不同工艺制取的茶籽油风味浓淡上的差异。

The volatile flavor compounds in oil - tea camellia seed oils prepared by five different processes were identified by headspace - gas chromatography - mass spectrometry （ HS - GC - MS）. The results showed that the flavor of oil - tea camellia seed oil was a combination of many compounds. The main vol- atile compounds were aldehydes, alkanes, alcohols, ketones, acids, esters and alkene, and the main volatile flavor compounds were nonanal, hexanal, （E） -2- decenal, 2- undecenal, octanal, heptanal, heptane and pentane etc. There was a certain ...