汪冬冬^1，2，4，庞烈芬³，明建英²，郭 意²，李嘉仪²，谢光杰^5，6，王 勇^2*，张文学^1*

（1.四川大学轻工科学与工程学院，成都610065；2.四川东坡中国泡菜产业技术研究院，眉山620000；3.万源市花萼绿色食品有限公司，达州636350；4.四川省食品发酵工业研究设计院有限公司，成都611130；5.四川化工职业技术学院，泸州646099；6.天然产物与功能性食品开发研究泸州市重点实验室，泸州646099）

摘要：为研究冷榨和热榨对省沽油果籽油品质的影响，采用顶空固相微萃取-气相色谱-质谱联用法检测冷榨和热榨的省沽油果籽油的挥发性成分，结合主成分分析和香气活度值（Odour active value, OAV）分析其关键香气成分与差异性。结果表明，冷榨省沽油果籽的出油率为28.5%；而高温焙炒可以显著增加出油率，焙炒1 min和2 min的出油率分别为35.2%和35.4%。热榨处理后省沽油果籽油的酸价和过氧化值均上升，但都满足国家标准的限定要求。采用主成分分析发现省沽油果籽油样品挥发性风味差异较大，且冷榨和热榨处理的省沽油果籽油差异也较大。冷榨油样品中己醛（OAV＝572.68）、正辛醛（OAV＝270.37）和壬醛（OAV＝278.85）是OAV较高的芳香化合物，呈青香和醛香味。1-辛烯-3-醇（OAV＝123.09）和壬醛（OAV＝145.96）是焙炒1 min果籽油样品中OAV较高的芳香化合物，呈蘑菇味和醛香味。与焙炒1 min相比，焙炒2 min减少1-辛烯-3-醇（OAV＝9.39）含量，增加2-正戊基呋喃（OAV＝56.42）和壬醛（OAV＝191.75）含量，并增加青香味特征。研究结果可为省沽油果籽油的开发提供数据支撑。

关键词：省沽油；果籽油；出油率；挥发性风味

中图分类号：TS224 文献标识码：A 文章编号：1674-506X（2024）06-0014-0008

Effects of Cold Pressing and Hot Pressing on the Quality of Staphylea bumalda Seed Oil

WANG Dongdong^1,2,4，PANG Liefen³，MING Jianying²，GUO Yi²，LI Jiayi²，XIE Guangjie^5,6，WANG Yong^2*，ZHANG Wenxue^1*

（1.Department of Food Engineering，College of Biomass Science and Engineering，Sichuan University，Chengdu 610065，China；2.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute，Meishan 620000，China；3.Wanyuan Huae Green Food Co.，Ltd.，Dazhou 636350，China；4.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China；5.Sichuan Vocational College of Chemical Technology，Luzhou 646099，China；6.The Key Laboratory of Natural Products and Functional Food Development of Luzhou，Luzhou 646099，China）

Abstract：To study the effects of cold pressing and hot pressing on the quality of Staphylea bumalda seed oil, headspace solid phase microextraction-gas chromatography-mass spectrometry was used to detect the volatile components of cold-pressed and hot-pressed Staphylea bumalda seed oil, combined with principal component analysis and odour activity value （OAV） to analyze its key aroma components and differences. The results showed that the oil yield of cold-pressed Staphylea bumalda seed oil was 28.5%, and high temperature roastingcould significantly increase the oil yield. The oil yields of 1 min and 2 min of roasting were 35.2% and 35.4% respectively. The acid value and peroxide value of Staphylea bumalda seed oil increased after hot pressing, but both met the limit requirements of the national standard. The principal component analysis found that the volatile flavors of Staphylea bumalda seed oil samples were significantly different, and the difference between cold-pressed and hot-pressed Staphylea bumalda seed oil was also large. Hexanal （OAV＝572.68）, n-octanal （OAV＝270.37）, and nonanal （OAV＝278.85） in cold-pressed oil samples were aromatic compounds with high OAV, showing green and aldehyde aromas. 1-Octen-3-ol （OAV＝123.09） and nonanal （OAV＝145.96） were the aromatic compounds with higher OAV in the Staphylea bumalda seed oil sample that was roasted for 1 min. They had a mushroom and aldehyde aroma. Compared with 1 min roasting, roasting for 2 min could reduce the content of 1-octen-3-ol （OAV＝9.39）, increase the content of 2-pentyl furan （OAV＝56.42） and nonanal （OAV＝191.75），and increase the green fragrance characteristics. The research results provide data support for the development of Staphylea bumalda seed oil.

Keywords：Staphylea bumalda；seed oil；oil yields；volatile flavor

doi：10.3969/j.issn.1674-506X.2024.06-003