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：通过单因素实验和响应面分析对浓香菜籽油制备工艺进行优化，检测分析其挥发性风味成分。结果表明：影响风味的因素顺序为炒籽时间＞炒籽温度＞入榨水分，炒籽时间与炒籽温度均对风味有交互影响且影响极显著。最佳炒籽时间、温度、入榨水分分别为30 min、170 ℃和5%，所得菜籽油的感官评分为95分，略高于94.358 3分的模型预测结果，共含有69种挥发性风味成分，其中硫苷降解物相对含量为58.36%，醛类相对含量为13.42%，其它风味成分相对含量为27.54%。

关键词：浓香型菜籽油；制备工艺；响应面分析；挥发性风味成分

中图分类号：TS225.14   文献标识码：A   文章编号：1674-506X（2021）02-0084-0007

Study on the Optimization of the Preparation Technology of 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 preparation process of Fragrant rapeseed oil was optimized by single factor experiment and response surface analysis method, and the volatile flavor components were detected and analyzed. The results revealed that the order of influencing the flavor is: roasting time＞ roasting temperature＞ material moisture, roasting time and roasting temperature have an interactive effect on the flavor and the effect is extremely significant. The best time for roasting seeds, temperature and material moisture were 30 min, 170 ℃, and 5% respectively. The sensory score of the obtained rapeseed oil was 95 points, slightly higher than the prediction result of the model of 94.358 3 points. There are 69 kinds of volatile flavor components in total, of which the relative content of glucosinolate degradation products is 58.36%, the relative content of aldehydes is 13.42%, and the relative content of other flavor components is 27.54%.

Keywords：fragrant rapeseed oil; preparation process; response surface analysis; volatile flavor components

doi：10.3969/j.issn.1674-506X.2021.02-012

收稿日期：2020-06-26

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.浓香型菜籽油制备工艺的优化研究[J].食品与发酵科技,2021,57(2):84-90.