菜籽微波过程中挥发性硫苷降解产物的形成途径研究

项目名称： 菜籽微波过程中挥发性硫苷降解产物的形成途径研究

项目编号： No.31501528

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 农业科学

项目作者： 周琦

作者单位： 中国农业科学院油料作物研究所

项目金额： 20万元

中文摘要： 低温压榨制油技术是近年来逐步发展并被认可的新型制油工艺，能最大限度保留油脂中微量营养成分。然而我国商品菜籽硫苷含量偏高，低温压榨后产生的硫苷降解产物使菜籽油具有辛辣风味，不易为消费者接受，制约了菜籽低温压榨技术的推广应用。研究表明对菜籽进行微波预处理可降低压榨油辛辣味、提高出油率和改善油脂品质。但微波过程复杂多变，油中挥发性硫苷降解产物的形成途径、产物结构和含量及对菜籽油风味的影响尚不清楚。本项目拟采用全二维-飞行时间质谱对菜籽油中挥发性降解产物结构进行准确鉴定，利用嗅觉检测器明确其中具有不良风味的产物，综合分析原料水分、微波条件、微观结构、芥子酶活性和体系温度对这些产物的影响规律，构建硫苷单体的酶促降解和热降解模拟体系，推导出微波过程中挥发性硫苷降解产物的形成途径，实现对不良风味的调控，改善低温压榨菜籽油风味。本项目的研究成果对推动高品质、清洁高效的低温压榨制油技术发展具有重要意义。

中文关键词： 菜籽；微波；硫苷；挥发性降解产物；途径

英文摘要： Cold pressing technology is a new oil producing process. It has been developed gradually and recognized in recent years. This technology has a advantage for the retention of trace nutrients. However, the content of glucosinolate in rapeseed material was remained at a high level. This technology development is limited because the pungent spicy flavor derived from glucosinolate which is different to accept by customers. From the previous studies, rapeseed microwave pretreatment will be a good way which was not only can ease the off-flavor, but also can enhance oil yield and quality. However, the degradation path of glucosinolate is not clear because rapeseed microwave is a complex process. The following work is to make a accurate identification of volatile glucosinolate degradation products use GC×GC-TOF MS and find out off-flavors with GC/O methods. In this study, it is very important to make sure the influence of five aspects on glucosinolate degradation pathway including moisture, structure, myrosinase and system temperature. We build enzymatic degradation and thermal degradation system using different single glucosinolate as precursor substances. Based on the above results, we can infer the formation path of volatile glucosinolate degradation theoretically. The final purpose was to make a control of off-flavor and improve the flavor of cold-pressed rapeseed oil. This study will provide the guiding significance to high quality cold pressing technology development.

英文关键词： rapeseed;microwave;glucosinolate;votatile degradation products;pathway