亚麻籽油中Maillard源挥发性香气形成机理的初步研究

摘要

对亚麻籽油中Maillard源挥发性香气形成机理进行了初步研究.采用HS-SPME-GC-MS分析亚麻籽油挥发性化合物.结果表明:从6个不同炒籽时间(200℃)的亚麻籽油样品中鉴定出69种挥发性化合物;炒籽30 ～40 min时亚麻籽油会形成较多有利的挥发性香气物质,其中醛类、酮类及杂环类挥发性化合物随着炒籽时间的延长明显增多;亚麻籽油挥发性香气前体物质主要与天冬氨酸、组氨酸、精氨酸、甲硫氨酸、亮氨酸、赖氨酸、葡萄糖和果糖有关;模式美拉德反应验证发现亚麻籽油挥发性香气成分主要来自炒籽过程中上述物质间的美拉德反应,模式美拉德反应产物不仅给亚麻籽油提供特征香气物质,还具有延长亚麻籽油保质期的作用,其中“葡萄糖+天冬氨酸”体系抗氧化效果最为显著.%The preliminary research on the formation mechanism of volatile aroma from the source of Maillard in flaxseed oil was carried out.The volatile aroma component in flaxseed oil was analyzed by HS-SPME-GC-MS.The results showed that 69 volatile compounds were identified from six flaxseed oil samples roasted at 200 ℃ for different roasting time.When roasting for 30-40 min,sufficient amount of favorable volatile aroma compounds were formed in flaxseed oil,and aldehydes,ketones and heterocyclics increased dramatically with roasting time prolonging.The aroma precursors of flaxseed oil were mainly related to Asp,His,Arg,Met,Leu,Lys,glucose and fructose.It was demonstrated that volatile aroma compounds in flaxseed oil were formed mainly through Maillard reaction of above precursors,and model reaction products not only could provide the characteristic aroma of flaxseed oil,but also could prolong the shelf life of flaxseed oil,among which "glucose + Asp" system had the most remarkable antioxidant effect.