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投稿时间：2023-12-25
投稿时间：2023-12-25
中文摘要: 为解决花生毛油水化脱胶率低的问题，该文采用超声辅助水化脱胶的方法对花生毛油进行脱胶处理。通过单因素试验考察加水量、水化温度、超声时间和超声功率对花生毛油脱胶效果的影响。在单因素试验的基础上进行响应面优化，并通过差示扫描量热、气相色谱-质谱联用、顶空-固相微萃取-气相色谱-质谱对花生毛油和脱胶油的热稳定性、脂肪酸组成和挥发性风味物质等进行差异性分析。结果表明，在加水量9%、水化温度75 ℃、超声时间15 min、超声功率65 W 的条件下，花生脱胶油的磷含量降至最低，为35.18 mg/kg，脱胶率达到最高，为89.78%。与水化脱胶相比，脱胶率提高27.43%，酸价、碘值以及过氧化值显著降低（P＜0.05），获得的花生脱胶油颜色更加清澈透亮。超声辅助水化脱胶对花生毛油的热稳定影响较小；油脂中的饱和脂肪酸含量下降，油脂品质提升；醛类、吡嗪类和烃类等挥发性风味物质的含量降低，使得甜味和烘烤味等风味特征减弱。
Abstract:In this paper，to solve the problem of low hydration degumming rate of peanut crude oil，the ultrasonic-assisted hydration degumming method was used to degum peanut crude oil.The effects of water volume，hydration temperature，ultrasonic time，and ultrasonic power on the degumming effects of peanut crude oil were investigated through a single factor experiment.Based on the single factor experiment，response surface optimization was carried out，and differential analysis of the thermal stability，fatty acid composition，and volatile flavor compounds of peanut crude oil and degummed oil was performed by differential scanning calorimetry，gas chromatography-mass spectrometry，headspace solid-phase microextraction gas chromatography-mass spectrometry.The results showed that under the conditions of 9% water volume，hydration temperature of 75 ℃，ultrasonic time of 15 min，and ultrasonic power of 65 W，the phosphorus content of peanut degummed oil decreased to the lowest，at 35.18 mg/kg，and the degumming rate reached the highest，at 89.78%.Compared with hydration degumming，the degumming rate increased by 27.43%，and the acid value，iodine value，and peroxide value significantly decreased（P＜0.05），resulting in a clearer and brighter degummed oil color.Ultrasoundassisted hydration degumming has a relatively small impact on the thermal stability of peanut crude oil；the content of saturated fatty acids in oil has decreased，and the quality of oil has improved；the decrease in the content of volatile flavor compounds such as aldehydes，pyrazine，and hydrocarbons weakens flavor characteristics such as sweetness and baking.
文章编号：202412010 中图分类号： 文献标志码：
基金项目:国家重点研发计划（2021YFD2100302-02）
| 作者 | 单位 |
| 尚柏余1，陈乐1，冯旭梅1，耿梦洁1，SUKHIKH Stanislav2，滕飞1，3*，李杨1* | 1.东北农业大学 食品学院，黑龙江 哈尔滨 150030；2.康德波罗的海联邦大学 生命系统学院，俄罗斯 加里宁格勒 236016；3.黑龙江谱尼测试科技有限公司，黑龙江 哈尔滨 150028 |
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