摘要
为保障牛油的食用安全和风味品质,以被邻苯二甲酸二正丁酯(DBP)和邻苯二甲酸二(2-乙基)己酯(DEHP)污染的生牛脂为原料,对其进行炼制,考察炼制条件对牛油中DBP和DEHP含量的影响,采用电子鼻分析炼制条件对牛油风味的影响。结果表明:牛油中DBP、DEHP含量随炼制温度、炼制时间、炼制压力和加水量的变化表现出不同的变化规律,适宜炼制条件为炼制温度120~140℃、炼制时间10~15 min、炼制压力-0.02 MPa、加水量2 mL/100 g,在此条件下炼制的牛油DBP和DEHP含量较低且稳定;氮氧化合物、硫化物、萜类化合物、短链烷类、醇醚醛酮类化合物是牛油的主要风味成分。通过线性判别分析可知,加水量、炼制压力、炼制时间对牛油风味影响较大。
In order to ensure the edible safety and flavor quality of tallow,the refining of raw beef fat contaminated with di-n-butyl phthalate(DBP)and di(2-ethyl)hexyl phthalate(DEHP)was carried out to investigate the effects of refining conditions on the contents of DBP and DEHP in tallow,and the effects of refining conditions on the flavor of tallow were analyzed by electronic nose.The results showed that the contents of DBP and DEHP in tallow changed differently with the changes of refining temperature,refining time,refining pressure and water-adding amount.The suitable refining conditions were refining temperature 120-140℃,refining time 10-15 min,refining pressure-0.02 MPa,water-adding amount 2 mL/100 g.Under these conditions,the contents of DBP and DEHP were low and stable.Nitrogen oxides,sulfides,terpenoids,short chain alkanes,alcohol,ethers,aldehydes and ketones were the main flavor components of tallow.Through linear discriminant analysis,it could be seen that the water-adding amount,refining pressure and refining time had a greater impact on the flavor quality of tallow.
作者
殷永玲
邓维泽
袁永俊
YIN Yongling;DENG Weize;YUAN Yongjun(Key Laboratory of Grain and Oil Engineering and Food Safety of Sichuan Province,School of Food and Bioengineering,Xihua University,Chengdu 610039,China;Sichuan Hangjia Biological Technology Co.,Ltd.,Deyang 618300,Sichuan,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2022年第12期20-24,共5页
China Oils and Fats
