CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2022, Vol. 44 ›› Issue (3): 659-666.doi: 10.19802/j.issn.1007-9084.2021122
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Wei-jun WANG1(), Chang ZHENG1, Bo YANG1, Qi ZHOU1, Chang-sheng LIU1(
), Huang-xiang LI2
Received:
2021-04-22
Online:
2022-06-25
Published:
2022-07-04
Contact:
Chang-sheng LIU
E-mail:247606249@qq.com;jasonberg@163.com
CLC Number:
Wei-jun WANG, Chang ZHENG, Bo YANG, Qi ZHOU, Chang-sheng LIU, Huang-xiang LI. Effects of popping pretreatment on the quality and volatile flavor components of three types of rapeseed oil[J]. CHINESE JOURNAL OF OIL CROP SCIENCES, 2022, 44(3): 659-666.
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URL: http://www.jouroilcrops.cn/EN/10.19802/j.issn.1007-9084.2021122
Table 1
Effects of popping pretreatment on fatty acid composition of three types of rapeseed oil
脂肪酸Fatty acid/% | Bn | BnP | Br | BrP | Bj | BjP |
---|---|---|---|---|---|---|
棕榈酸Palmitate acid C16:0 | 3.84±0.00a | 3.82±0.01a | 2.34±0.02b | 2.34±0.01b | 2.46±0.00c | 2.50±0.00c |
硬脂酸Stearic acid C18:0 | 1.65±0.01a | 1.65±0.00a | 0.71±0.00b | 0.71±0.00b | 0.75±0.00c | 0.77±0.00d |
油酸Oleic acid C18:1 | 65.78±0.01a | 65.62±0.00a | 18.46±0.12b | 17.82±0.04c | 9.35±0.01d | 11.64±0.01e |
亚油酸Linoleic acid C18:2 | 18.55±0.03a | 18.63±0.04a | 13.41±0.10b | 13.41±0.03b | 14.96±0.09c | 15.10±0.02c |
亚麻酸Linolenic acid C18:3 | 7.71±0.01a | 7.76±0.02a | 7.77±0.05a | 7.72±0.02a | 10.96±0.02b | 10.63±0.01c |
二十碳-9-烯酸Eicosa-9-enoic acid C20:1 | 1.83±0.03a | 1.82±0.01a | 9.53±0.10b | 9.56±0.01b | 6.02±0.01c | 6.81±0.01d |
花生二烯酸Arachidic dienoic acid C20:2 | ND | ND | ND | ND | 0.55±0.00a | ND |
芥酸Erucic acid C22:1 | 0.64±0.00a | 0.71±0.00a | 46.54±0.03b | 47.33±0.09c | 52.38±0.03d | 50.10±0.02e |
二十二碳二烯酸Docosadienoic acid C22:2 | ND | ND | 0.44±0.16a | 0.26±0.01a | 1.15±0.05b | 1.06±0.04b |
木焦油酸Tetracosanoic acid C24:0 | ND | ND | 0.79±0.01a | 0.84±0.02a | 1.42±0.00b | 1.39±0.02b |
饱和脂肪酸Saturated fatty acids | 5.48±0.01a | 5.47±0.01a | 3.85±0.05b | 3.90±0.00b | 4.63±0.01c | 4.66±0.01c |
单不饱和脂肪酸Monounsaturated fatty acids | 68.26±0.01a | 68.15±0.02b | 74.53±0.01c | 74.71±0.04d | 67.76±0.02e | 68.55±0.02f |
多不饱和脂肪酸Polyunsaturated fatty acids | 26.26±0.02a | 26.38±0.01b | 21.62±0.04c | 21.39±0.05d | 27.61±0.02e | 26.79±0.01f |
不饱和脂肪酸Unsaturated fatty acids | 94.52±0.01a | 94.53±0.01a | 96.15±0.10b | 96.10±0.01b | 95.37±0.01c | 95.34±0.02c |
Table 2
Effects of popping pretreatment on sulfur compounds of three types of rapeseed oil
含硫化合物sulfur compounds | 相对含量Relative contents/% | |||||
---|---|---|---|---|---|---|
Bn | BnP | Br | BrP | Bj | BjP | |
硫化物sulfides | ||||||
二甲基二硫Dimethyl disulfide | 0.02±0.01a | 0.11±0.01c | ND | 0.07±0.01b | 0.02±0.01a | 0.07±0.01b |
二甲基三硫Dimethyl trisulfide | ND | 0.06±0.01a | ND | 0.06±0.01a | ND | 0.06±0.01a |
二甲基亚砜Dimethyl sulfoxide | 0.68±0.01b | ND | 0.58±0.02a | ND | 0.56±0.01a | ND |
二甲基砜Dimethyl sulfone | 0.11±0.02b | 0.06±0.00a | 0.22±0.02c | 0.06±0.00a | 0.08±0.00ab | 0.04±0.00a |
硫甙降解产物Glucosinolate degradation products | ||||||
苯乙腈phenylacetonitrile | 0.01±0.00a | 0.10±0.02b | 0.02±0.00a | 0.11±0.02b | 0.02±0.00a | 0.10±0.01b |
3-甲基巴豆腈3-methylcrotonitrile | 0.05±0.01a | 13.13±2.03c | 0.64±0.04a | 31.39±3.30d | 4.88±0.11ab | 9.24±0.11bc |
3-戊烯腈3-pentene nitrile | ND | ND | ND | 0.68±0.04a | ND | 0.20±0.02b |
5-己烯腈5-hexene nitrile | 0.35±0.03a | 4.60±0.10b | 0.27±0.01a | 17.32±2.22c | 0.97±0.02a | 2.22±0.02ab |
正庚腈N-heptanoic nitrile | ND | 0.09±0.01a | ND | 0.35±0.02b | ND | 0.04±0.01a |
3-苯基丙腈3-phenylpropionitrile | 0.06±0.01a | 0.72±0.02b | 0.14±0.02a | 3.94±0.10d | 1.25±0.02c | 1.38±0.05c |
5-甲硫基戊腈5-methylthiopentonitrile | 0.04±0.01a | 0.37±0.02c | 0.08±0.00ab | 0.48±0.02d | 0.08±0.00ab | 0.11±0.01b |
6-甲硫基己腈6-methylthiohexanitrile | 0.02±0.00a | 0.16±0.01b | 0.02±0.00a | 0.75±0.02c | 0.16±0.01b | 0.14±0.01b |
异硫氰酸烯丙酯Allyl isothiocyanate | ND | ND | ND | ND | 1.33±0.05a | 1.05±0.02b |
3-丁烯基异硫氰酸酯3-butenyl isothiocyanate | ND | ND | 0.15±0.02a | 2.28±0.08b | ND | 1.18±0.08c |
Table 3
Effects of popping pretreatment on heterocyclic substances of three types of rapeseed oil
杂环类物质Heterocyclic substances | 相对含量Relative contents/% | |||||
---|---|---|---|---|---|---|
Bn | BnP | Br | BrP | Bj | BjP | |
吡嗪类Pyrazines | ||||||
吡嗪Pyrazine | ND | 0.58±0.02a | ND | 0.23±0.03b | ND | 0.19±0.01b |
2-甲基吡嗪2-Methylpyrazine | ND | 2.04±0.04a | ND | 1.24±0.04b | 0.06±0.00c | 1.27±0.03b |
乙基吡嗪Ethyl pyrazine | ND | ND | ND | 0.15±0.00a | ND | 0.19±0.01b |
2,5-二甲基吡嗪2, 5-Dimethylpyrazine | 0.11±0.00a | 1.77±0.07b | 0.24±0.02a | 1.24±0.05c | 0.14±0.00a | 0.95±0.05d |
2,6-二甲基吡嗪2, 6-Dimethylpyrazine | 0.07±0.01a | 0.88±0.02b | ND | 0.60±0.01c | ND | 0.59±0.01c |
2-乙基-6-甲基吡嗪2-Ethyl-6-methyl pyrazine | ND | 0.11±0.01bc | 0.03±0.00a | 0.10±0.00b | ND | 0.13±0.01c |
2-乙基-5-甲基吡嗪2-Ethyl-5-methyl pyrazine | 0.03±0.00a | 0.14±0.01b | ND | 0.11±0.00b | ND | 0.10±0.02b |
2-乙酰基吡嗪2-Acetylpyrazine | ND | 0.05±0.01a | ND | 0.08±0.01ab | 0.01±0.00c | 0.11±0.01b |
呋喃类Furans | ||||||
2-乙酰基呋喃2-Acetylfuran | ND | 0.19±0.01a | ND | 0.29±0.01b | 0.06±0.00c | 0.67±0.02d |
呋喃酮Furan ketone | ND | 0.25±0.02a | ND | 0.17±0.01a | ND | 0.43±0.03b |
5-甲基-2-呋喃甲醇5-Methyl-2-furanolanol | ND | 0.18±0.01a | ND | 0.43±0.03b | ND | 0.27±0.03a |
5-甲基呋喃醛5-Methylfuran aldehyde | ND | 0.58±0.02a | ND | 0.90±0.01b | ND | 2.54±0.04c |
噻唑类Thiazoles | ||||||
4-甲基噻唑4-Methylthiazole | ND | ND | ND | 0.07±0.00a | ND | 0.09±0.01a |
4-甲基-5-羟乙基噻 4-Methyl-5-hydroxyethylthiazole | ND | 0.01±0.00a | ND | 0.01±0.00a | ND | 0.01±0.00a |
2-乙酰基噻唑2-Acetylthiazole | ND | 0.08±0.01a | ND | 0.08±0.01a | ND | 0.12±0.01b |
噻吩类Thiophenes | ||||||
噻吩Thiophene | ND | 0.06±0.01a | ND | 0.05±0.01a | ND | 0.04±0.01a |
2-噻吩甲醇2-Thiophenyl methyl alcohol | ND | 0.02±0.00a | ND | 0.10±0.01b | ND | 0.13±0.01b |
吡咯类Pyrroles | ||||||
2-乙酰基吡咯Ethanone,1-(1H- pyrrol-2-yl)- | ND | 0.05±0.00a | ND | 0.07±0.00b | 0.01±0.00c | 0.09±0.01d |
2-吡咯甲醛2-Pyrroformaldehyde | ND | 0.09±0.01a | ND | 0.09±0.01a | 0.02±0.00b | 0.17±0.01c |
吲哚类Indoles | ||||||
吲哚Indole | ND | 0.03±0.01a | ND | 0.02±0.00a | ND | 0.01±0.00a |
吡喃类Pyrans | ||||||
2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮 4H-Pyran-4-one,2,3-dihydro-3,5-dihydroxy-6-nethyl- | ND | 0.58±0.02a | ND | 0.73±0.03b | ND | 1.91±0.01c |
Table 4
Effects of popping pretreatment on oxidative volatiles of three types of rapeseed oil
氧化挥发物Oxidative volatiles | 相对含量Relative contents/% | |||||
---|---|---|---|---|---|---|
Bn | BnP | Br | BrP | Bj | BjP | |
醛类Aldehydes | ||||||
己醛Hexanal | 0.41±0.03c | 0.14±0.02d | 0.07±0.01b | 0.01±0.00a | 0.04±0.00ab | 0.01±0.00a |
苯甲醛Benzaldehyde | 0.03±0.00a | 0.10±0.01c | 0.03±0.00a | 0.08±0.01bc | 0.03±0.00a | 0.07±0.01b |
苯乙醛Phenylacetaldehyde | ND | 0.10±0.00a | ND | ND | ND | 0.13±0.01a |
糠醛Furfural | ND | 1.45±0.05a | ND | 1.49±0.01a | ND | 3.79±0.01b |
壬醛Nonanal | 0.46±0.01a | 0.12±0.01b | 0.13±0.01b | 0.07±0.00c | 0.07±0.00c | ND |
5-羟甲基糠醛5-hydroxymethylfurfural | ND | 0.02±0.00a | ND | 0.02±0.00a | ND | 0.22±0.03b |
烯类Alkenes | ||||||
D-柠檬烯D-Limonene | 0.04±0.00a | 0.05±0.01a | 0.04±0.01a | 0.05±0.01a | 0.03±0.00a | 0.05±0.01a |
酸类Acids | ||||||
乙酸Acetic acid | 0.95±0.05b | 3.55±0.15c | 0.52±0.02a | 0.66±0.02a | 1.79±0.05d | 2.17±0.07e |
酯类Esters | ||||||
丁内酯Butyrolactone | 0.27±0.03b | 0.57±0.04a | 0.17±0.01b | 0.18±0.01b | 0.22±0.03b | 0.23±0.03b |
醇类Alcohols | ||||||
糠醇Furfuryl alcohol | ND | 1.29±0.01a | ND | 0.62±0.02b | ND | 1.42±0.02c |
苯乙醇Phenylethyl alcohol | 0.03±0.00a | 0.05±0.01a | 0.04±0.00a | 0.03±0.00a | 0.04±0.00a | 0.05±0.01a |
1-戊醇1-amyl alcohol | 0.35±0.02a | 0.09±0.01b | 0.06±0.01bc | ND | 0.03±0.00c | ND |
4-萜烯醇4-terpenol | 0.06±0.01a | ND | 0.03±0.00b | ND | 0.02±0.00b | ND |
2-甲基-6-庚烯-1-醇 2-methyl-6-heptene-1-alcohol | ND | ND | 0.76±0.04a | ND | 0.52±0.02b | 0.10±0.01c |
酮类Ketones | ||||||
甲基环戊烯醇酮Methyl Cyclopentenolone | ND | 0.05±0.01a | ND | 0.04±0.00a | ND | 0.12±0.00b |
4-环戊烯-1,3-二酮4-cyclopentene-1,3-dione | ND | 0.06±0.01a | ND | 0.07±0.01a | ND | 0.25±0.00b |
甲基庚烯酮Methylheptenone | 0.13±0.00b | ND | 0.15±0.01b | ND | 0.10±0.00a | ND |
酚类Phenolics | ||||||
2-甲氧基-4-乙烯苯酚2-methoxy-4-vinyl phenol | ND | 0.25±0.01a | 0.01±0.00b | 0.03±0.00c | 0.01±0.00b | 0.04±0.00c |
4-乙烯基-2,6-二甲氧基-苯酚4-vinyl-2,6-dimethoxy-phenol | 0.23±0.00b | 2.46±0.06d | 0.11±0.01a | 0.33±0.01c | 0.08±0.01a | 0.38±0.01c |
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