辣椒籽油的制备及其挥发性香味物质的研究

摘要

利用亚临界低温萃取技术对经过炒制前处理的辣椒籽进行萃取制备得到辣椒籽油,并采用同时蒸馏结合GC-MS法,分析了不同的炒制温度(120～200℃)和炒制时间(5～ 25 min)对辣椒籽油中的挥发性成分和脂肪酸成分的影响.在炒制时间为5 min,炒制温度低于140℃时,芳樟醇、月桂烯、双戊烯是辣椒籽油的主要香气物质,当温度高于140℃时,吡嗪类化合物和2-戊基呋喃是辣椒籽油的主要香气物质.在炒制温度为140℃,炒制时间为5 min时,辣椒籽油中的芳樟醇、月桂烯、双戊烯的含量分别达到最大值,随着炒制时间的增加,辣椒籽油中的2,3,5,6-甲基四吡嗪和2-戊基呋喃的含量在20 min时达到了最大值.辣椒籽油中主要的脂肪酸成分是棕榈酸(11.57％)、油酸(76.16％)和亚油酸(7.14％).%Red pepper seeds oil was roasted from the pepper seed before roasting by using subcritical low-temperature extraction.In addition,the effects of various roasting temperatures (120 ～200 ℃) and times (5 ～25 min)on the volatiles components and fatty acids in red pepper seed oil were analyzed by distillation extraction (SDE) combining GC-MS.The aroma substance from pepper seed oil for 5 min of toasting time below 140 ℃℃ of toasting temperature were main linalool,myrcene and dipentene,whereas pyrazines compound and 2-pentylfuran were the main aroma substance in the oils when the toasting temperature increased above 140 ℃.The content in linalool,myrcene and dipentene in pepper seed oil respectively reach the maximum for 5 min of toasting time below 140 ℃ of toasting temperature,with the toasting time increasing,the content of 2,3,5,6-methyl pyrazine and 2-pentylfuran in pepper seed oil reached the maximum after roasting for 20 min.The main fatty acid components in red pepper seed oils were identified to be composed of palmitic acid (11.57％),oleic acid (76.16％),and linoleic acid (7.14％).