彭 洁，陈甜甜，潘亚瑜，袁永俊^*

（西华大学食品与生物工程学院，四川成都 611730）

摘要：通过顶空固相微萃取-气相色谱-质谱联用分析浓香菜籽油的挥发性风味成分，对硫苷降解物的组成及分布进行了研究。结果表明：硫苷降解物的相对含量与感官风味评分具有相关性，18种硫苷降解物为27份四川浓香菜籽油共有且为主要挥发性风味成分，其在A 类和B类浓香菜籽油中的相对含量分别为58.32±4.52%、51.31±3.81%，硫苷降解物在四川浓香菜籽油中呈现以二硫化碳、2-甲基-3-丁烯腈为主的复合辛辣味。

关键词：浓香型菜籽油；挥发性风味成分；相对含量；硫苷降解物

中图分类号：TS225.14   文献标识码：A   文章编号：1674-506X（2021）01-0051-0005

Analysis and Research of Thioside Degradation Products in Sichuan Fragrant Rapeseed Oil

PENG Jie, CHEN Tian-tian, PAN Ya-yu, YUAN Yong-jun^*

（College of Food and Biological Engineering, Xihua University, Chengdu Sichuan 611730, China）

Abstract：The volatile flavor components of Sichuan fragrant rapeseed oil were analyzed by gas chromatography-mass spectrometry (GC-MS), the composition and distribution of glucosinolate degradants products were studied. The results revealed that the relative content of glucosinolate degradants products was correlated with the sensory evaluation score. A total of 18 glucosinolate degradants products were the main volatile flavor components existing simultaneously in 27 Sichuan fragrant rapeseed oils. The relative content of glucosinolate degradants products in type A and type B Sichuan fragrant rapeseed oil was 58.32±4.52% and 51.31±3.81%, respectively. The glucosinolate degradation products show a compound spicy flavor mainly composed of Carbon disulfide and 2-Methyl-3-butenenitrile in Sichuan fragrant rapeseed oil.

Keywords：fragrant rapeseed oil; volatile flavor components; relative content; glucosinolate degradation products

doi：10.3969/j.issn.1674-506X.2021.01-008

收稿日期：2020-06-19

基金项目：川粮油加工关键技术及产品开发（2020YFN0148）

作者简介：彭洁（1994-），女，硕士研究生。研究方向：粮油与植物蛋白加工。

*通信作者

引文格式：彭洁,陈甜甜,潘亚瑜,等.四川浓香型菜籽油中硫苷降解产物的分析研究[J].食品与发酵科技,2021,57(1):51-55.