花椒油和藤椒油加速氧化过程中风味品质变化Changes of flavor quality of Zanthoxylum bungeanum Maxim. oil and Zanthoxylum armatum DC. oil during accelerated oxidation
旨在为提高花椒油和藤椒油品质稳定性和预测其货架期提供参考,研究储存过程中花椒油和藤椒油风味品质变化。采用Schaal烘箱法探讨加速氧化过程中(0~35 d)花椒油和藤椒油的酸值、过氧化值、麻味物质及挥发性风味成分的变化。结果表明:加速氧化过程中花椒油和藤椒油的酸值(KOH)均满足国家限量标准(≤3 mg/g),而过氧化值分别在15 d和20 d时超出国家限量标准(≤0.25 g/100 g)。花椒油和藤椒油分别加速氧化10 d和15 d时麻味物质总量损失率分别为5.86% 和10.42%,挥发性风味成分总量损失率分别为35.07%和70.01%;加速氧化结束时,花椒油和藤椒油中麻味物质总量和挥...
Main Author: | 张宇1,彭子芯1,严雨寒1,向凤涛1,王劲松1,李建龙1,2, 张志清1,2,申光辉1,2,侯晓艳1,2 ZHANG Yu1,PENG Zixin1,YAN Yuhan1,XIANG Fengtao1,WANG Jinsong1, LI Jianlong1,2,ZHANG Zhiqing1,2,SHEN Guanghui1,2,HOU Xiaoyan1,2 |
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Format: | Article |
Language: | English |
Published: |
中粮工科(西安)国际工程有限公司
2024-02-01
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Series: | Zhongguo youzhi |
Subjects: | |
Online Access: | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20240206&flag=1 |
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