【摘要】 从豆粕中浸提脂肪氧合酶粗酶液。葵花油皂化制备脂肪酸。通过单因素实验和正交实验研究了温度、时间、脂肪酸质量浓度、酶、空气流速、pH等因素对于脂肪酸氧化的影响,确定了获得较高过氧化值(79.56 mmol/kg)氧化产物的氧化工艺:酶液100 mL〔m(豆粕)∶m(水)=1∶5浸提制备〕,ρ(脂肪酸)=84 g/L,氧化温度10℃,缓冲液pH=9、空气流速0.12 m3/h,氧化时间6 h。经同时蒸馏萃取,氧化产物被降解并萃取出生成的香成分,萃取液浓缩得香味料,具有青香、油脂香香气特征,收率为320 g/kg葵花油。经气-质联机分析,香味料主要由己醛、反-2-壬烯醛、2,4-癸二烯醛、反-4-壬烯醛等C5~C11的挥发性饱和或不饱和脂肪醛组成。更多还原

【Abstract】 Solution of crude lipoxygenase(LOX) was extracted from defatted soybean.Fatty acids were prepared through the saponification of sunflower oil.The optimal oxidization technology for high peroxide value(79.56 mmol/kg) was found as below:100 mL solution of crude LOX(extracted by defatted soybean(g)∶water(g)=1∶5),84 g/L fatty acids,temperature 10 ℃,pH=9,0.12 m3/h air flow rate and reaction time 6 h.Through simultaneous distillation and solvent extraction(SDE),peroxides in the oxidized product were decomposed and the generated aromas were isolated simultaneously.The extract was concentrated to give the flavor substances with green and oily characteristics in yield of 320 g/kg sunflower oil.By GC-MS,the volatile constituents of the flavor substances include mainly C5~C11 aliphatic saturated or unsaturated aldehydes such as hexanal,(E)-2-nonenal,2,4-decadienal isomers and(E)-4-nonenal.更多还原