摘要
菜粕是我国重要的饲料蛋白源。本实验采用固相微萃取-气质联用的方法分析了普通菜粕、脱皮低温压榨菜粕、发酵普通菜粕和发酵脱皮低温压榨菜粕的风味物质的组成。结果表明,硫甙降解产生的腈类和胺类物质是形成菜粕风味的重要化合物,其中最主要的分别是苯代丙腈和烯丙胺。经发酵后,不仅菜粕中硫甙含量降低,而且产生了酸类和醇类等有助于改善菜粕风味的物质。
Rapeseed was the important feed protein sources.The volatile compound of rapeseed meal,dehulled rapeseed meal,fermented rapeseed meal and fermented dehulled rapeseed meal were analyzed by solid phase microextraction coupled to GC-MS.It was showed that nitrile and amine were the most important volatile compound of rapeseed,especially benzenepropanenitrile and 2-propen-1-amine.After fermentation,not only the glucosinolate was reduced,but also acid and alcohol were produced which can improve the flavor of rapeseed meal.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期125-127,共3页
Science and Technology of Food Industry
基金
国家科技支撑计划(2010BAD01B07)
科研院所技术开发研究专项资金项目(2008EG234281)
农业部油菜现代产业技术体系建设项目(nycytx-005)
关键词
菜粕
发酵
腈类物质
胺类物质
rapeseed meal
fermentation
nitrile
amine
