摘要
以南瓜籽油为原料,通过酶法水解制备南瓜籽油天然的风味物质。研究脂肪酶的酶解时间、酶解温度、酶的添加量及底物浓度等因素,以感官评价及酸价作为评定指标,用正交试验法进行优化,结果表明,在脂肪酶添加量1%,酶解温度40℃,底物浓度90%,酶解时间4 h条件下,南瓜籽油的酶解产物甜香味充足,香气纯度高并且香味柔和。用气相色谱-质谱联用仪(GC-MS)对香气成分进行分析,主要香气成分由中短链的脂肪酸、内酯和酯类等7种成分组成。
The natural flavor substance of pumpkin seed oil was prepared by enzymatic hydrolysis from pumpkin seed oil.Factors such as enzymatic hydrolysis time,enzymatic hydrolysis temperature,enzyme addition amount and substrate concentration were studied.The sensory evaluation and acid value were used as the evaluation indexes,and the orthogonal test method was used for optimization.The results showed that under the condition of lipase addition amount of 1%,enzymatic hydrolysis temperature of 40℃,substrate concentration of 90%and enzymatic hydrolysis time of 4 h,the enzymatic hydrolysate of pumpkin seed oil had sufficient sweet and aroma and high aroma purity.And the fragrance was soft.The aroma components were analyzed by GC-MS.The main aroma components were composed of seven components,such as shortchain fatty acids,lactones and esters.
作者
刘钊
邓伟战
张敏玲
黄彬兰
庄望发
赵蒙
LIU Zhao;DENG Weizhan;ZHANG Minling;HUANG Binlan;ZHUANG Wangfa;ZHAO Meng(School of Food and Pharmaceutical Engineering,Zhaoqing University,Zhaoqing 526061;Guangzhou Hengyu Flavours&Fragrances Co.,Ltd.,Guangzhou 510880)
出处
《食品工业》
CAS
北大核心
2019年第6期158-161,共4页
The Food Industry
基金
肇庆市科技创新指导类项目
关键词
南瓜籽油
脂肪酶
酶解
pumpkin seed oil
lipase
enzymatic hydrolysis
