摘要
为探寻木本油料山桐子果实及其油脂的挥发性成分变化规律,本文对良种“鄂选1号”山桐子果实和油脂的挥发性成分及其相对含量进行比较。结果表明,山桐子鲜果和油脂中的总体挥发性成分主要包括醇类、酯类、烷类、酚类、醚类、醛类、烯类、酮类,总体挥发性含量均呈现出先下降后上升的趋势,且均在9月30日这个特殊的采收时期达到最低。鲜果中挥发性成分中的优势成分主要为烷类、酯类、醇类、酮类、烯类、醛类,相对含量烷类>酯类>醛类>酮类>醇类>烯类。油脂中挥发性成分中的优势成分为烷类物质,最高达86.249%,而烷类物质中主要成分为正戊烷,占总体挥发性成分的86.156%,是山桐子油脂挥发性成分的绝对优势成分,且其在采收期的变化规律与油脂烷类挥发性成分相对含量整体变化规律相同,与鲜果中整体烷类挥发性成分相对含量变化规律相反。实验结果为山桐子果实的挥发性成分和油脂挥发性成分之间的关联与规律研究以及山桐子油特殊香气的形成过程研究提供了科学依据。
In order to explore the variation law of volatile components in the fruit and oil of Idesia polycarpa,a woody oil,the volatile components and their relative contents of the fruit and oil of the improved variety“E Xuan 1”were compared in this paper.The results indicated that the total volatile components in fresh fruit and oil of Idesia polycarpa mainly included alcohols,esters,alkanes,phenols,ethers,aldehydes,alkens and ketones.The total volatile content showed a trend of first decreasing and then increasing,and reached the lowest in the special harvest period of September 30.The dominant components of volatile components in fresh fruits were mainly alkanes,esters,alcohols,ketones,olefins and aldehydes.The relative content of alkanes>esters>aldehydes>ketones>alcohols>olefins.The dominant component of volatile components in the oil was alkanes,up to 86.249%,while the main component of alkanes was n-pentane,with a content up to 86.156%of the total volatile components.It was the absolute dominant component of volatile components in the oil of Idesia polycarpa,and its change law in the harvest period was the same as that of the overall change law of the relative content of alkanes in the oil,contrary to the variation law of the relative content of overall alkane volatile components in fresh fruits.The experimental results provided a scientific basis for the study of the correlation and law between the volatile components of Idesia polycarpa and the volatile components of the oil,as well as the formation process of the special aroma of the oil.
作者
陈子茜
陈耀兵
郭小妮
刘汉蓁
黄秀芳
罗凯
Chen Zixi;Cheng Yaobing;Guo Xiaoni;Liu Hanzheng;Huang Xiufang;Luo Kai(Hubei Engineering Research Center of Selenium Food Nutrition and Health Intelligent Technology,Hubei Minzu University,Enshi445000;College of Biological and Food Engineering,Hubei Minzu University,Enshi445000;School of Forestry and Horticulture,Hubei Minzu University,Enshi445000;Hubei Xuzhou Agriculture and Forestry Technology Co.,Ltd.4,Lichuan445400)
出处
《中国粮油学报》
CSCD
北大核心
2023年第5期108-114,共7页
Journal of the Chinese Cereals and Oils Association
基金
硒食品营养与健康湖北省工程研究中心开放课题资助项目(PT082202)
国家林草局2021年度软科学项目(2021131009)
湖北省科技厅农业科技成果转化资金项目(2019ABB001)
湖北民族大学研究生创新项目(MYK2022002)。
关键词
山桐子
果实
油脂
挥发性成分
采收期
Idesia polycarpa Maxim
fruit
grease volatile components
harvest time
