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为从油料组分层面探究同为高油酸油料制取的油脂风味差异,以油莎豆和高油酸花生仁为原料制备浓香油莎豆油和浓香花生油，对原料的氨基酸组成和糖类组成进行测定，分析两种油料烘烤前后氨基酸和还原糖含量变化，考察其对两种浓香型油脂风味的影响。采用同时蒸馏萃取结合气相色谱质谱联用技术（SDE-GC-MS）对浓香油莎豆油和浓香花生油进行挥发性成分测定，结合气味活度值（OAV）、气相色谱-嗅闻-质谱（GC-O-MS）和感官评价对两种浓香型油脂的特征香味进行比较。结果表明：油莎豆中的氨基酸总含量（4.27 g/100 g）显著低于高油酸花生仁（38.34 g/100 g）， 但葡萄糖含量和果糖含量（分别为1.80、1.24 g/100 g）均显著高于高油酸花生仁（分别为0.52、0.46 g/100 g）；烘烤后，油莎豆中赖氨酸、天冬氨酸、酪氨酸、谷氨酸含量降低，高油酸花生仁中谷氨酸、天冬氨酸、酪氨酸、苯丙氨酸含量明显降低。浓香油莎豆油和浓香花生油中分别检测到14类122种挥发性成分和12类89种挥发性成分，挥发性成分总量分别为25.69 mg/kg和21.94 mg/kg。浓香油莎豆油中挥发性成分含量由高到低依次是醛类、吡嗪类、酚类、烷烃类、呋喃类、酯类、酮类等，浓香花生油中依次是吡嗪类、醛类、烷烃类、酮类、呋喃类等。浓香油莎豆油的关键风味成分有20种，其中醛类的风味贡献度最大，其次是吡嗪类，浓香花生油的关键风味成分有14种，其中吡嗪类的风味贡献度最大，其次是醛类。通过GC-O-MS结合感官评价分析，共鉴定出8种气味活性物质，浓香油莎豆油中甜香味、坚果味的风味特征较明显，浓香花生油中烤花生味、烤杏仁味等风味特征较明显。氨基酸及糖类为参与美拉德反应的重要前体物质，其含量的差异可能是两种浓香型油脂特征风味产生差异的原因。研究结果为同为高油酸油料所制取油脂的风味形成机制提供支持。In order to explore the flavor differences of oils with the same high oleic acid at the level of oilseed composition,fragrant Cyperus esculentus oil and fragrant peanut oil were prepared from Cyperus esculentus and high oleic acid peanut kernels, and the amino acid compositions and sugar compositions of the raw materials were determined, and the change of amino acid and reducing sugar contents before and after roasting of the two oilseeds were analyzed to investigate their effects on the flavor of the two fragrant oils. Simultaneous distillation extraction combined with gas chromatography-mass spectrometry (SDE-GC-MS) was used to determine the volatile components of fragrant Cyperus esculentus oil and fragrant peanut oil, and the characteristic aromas of the two fragrant oils were compared by combining aroma activity value (OAV), GC-O-MS and sensory evaluation. The results showed that the total amino acid content of Cyperus esculentus (4.27 g/100 g) was significantly lower than that of high oleic acid peanut kernels (38.34 g/100 g), but the glucose content and fructose content (1.80, 1.24 g/100 g) were significantly higher than that of peanut kernels (0.52, 0.46 g/100 g); after roasting, the contents of lysine, aspartic acid, tyrosine, and glutamic acid in Cyperus esculentus were reduced, and the contents of glutamic acid, aspartic acid, tyrosine and phenylalanine in high oleic acid peanut kernels were significantly lower.14 types of 122 volatile components and 12 types of 89 volatile components were detected in fragrant Cyperus esculentus oil and fragrant peanut oil, and their total volatile components content were 25.69 mg/kg and 21.94 mg/kg, respectively. The descending order of volatile components in fragrant Cyperus esculentus oil was aldehydes, pyrazines, phenols, alkanes, furans, esters, ketones, etc. , and that in fragrant peanut oil was pyrazines, aldehydes, alkanes, ketones, furans, etc. Fragrant Cyperus esculentus oil had 20 key flavor components and flavor contribution of aldehydes was the highest,followed by pyrazines, while fragrant peanut oil was the opposite, with 14 key flavor components. A total of 8 odor active components were identified by GC-O-MS combined with sensory evaluation analysis. The flavor characteristics of sweet aroma and nut aroma were more obvious in fragrant Cyperus esculentus oil, and the flavor characteristics of roasted peanut aroma and roasted almond aroma were more obvious in fragrant peanut oil.Amino acids and sugars are important precursors involved in the Maillard reaction and their content differences have an effect on the difference in the characteristic flavors of the two oils. The results provide support for the flavor formation mechanism of oil made from the same high oleic acid oilseeds.

为建立芝麻酱的感官词典，依据GB/T 16861—1997《感官分析 通过多元分析方法鉴定和选择用于建立感官剖面的描述词》产生芝麻酱的感官描述词，以几何平均值法分析删减描述词以制作芝麻酱感官风味轮，以相关性分析和主成分分析提炼关键性描述词，对关键性描述词添加定义、寻找参比样并进行强度赋值以形成芝麻酱关键性感官属性定量描述词汇表。结果显示，最终提炼20个关键性描述词（7个气味描述词，8个风味描述词，3个口感描述词，2个外观描述词）对芝麻酱感官特征进行定量描述分析。通过芝麻酱感官词典获得了不同芝麻酱的感官属性特征，且不同产地和焙炒条件芝麻酱的感官特征存在差异，这验证了芝麻酱感官词典的有效性。芝麻酱感官词典的开发为芝麻酱感官评价体系的建立提供了基础。In order to establish a sensory lexicon of sesame paste, the sensory descriptors for sesame paste were generated based on GB/T 16861-1997 Sensory analysis-indentification and selection of descriptors for establishing a sensory profile by a multidimensional approach was established. The descriptors were culled by applying the geometric mean method to create a sensory flavor wheel of sesame paste. The key descriptors were extracted by correlation analysis and principal component analysis. The key descriptors were defined, their reference samples were found, and their intensities were assigned to create the key sensory attributes quantitative descriptive lexicon of sesame paste. The results showed that 20 key descriptors (7 odor descriptors, 8 taste descriptors, 3 texture descriptors, and 2 appearance descriptors) were finally extracted to quantitatively describe the sensory characteristics of sesame paste. The sensory attributes characteristics of different sesame pastes were obtained by using the sesame paste sensory lexicon, and there were differences in the sensory characteristics among the sesame paste of different origins and different roasting conditions, which verified the validity of sensory lexicon for sesame paste. The development of the sensory lexicon for sesame paste can provide the basis for the establishment of a sensory evaluation system for sesame paste.

旨在为芝麻素酚在食品加工中的应用提供参考，以过氧化值和茴香胺值为指标，通过正交实验研究了不同高温加热条件下芝麻素酚对花生油的抗氧化作用，并对比了芝麻素酚与α-生育酚、二丁基羟基甲苯（BHT）、抗坏血酸棕榈酸酯的抗氧化效果及协同增效作用。结果表明：高温加热下花生油会发生显著氧化；在芝麻素酚添加量0.06%、加热温度150 ℃、加热时间15 h条件下，芝麻素酚对花生油过氧化值和茴香胺值的抑制率最高，且优于抗坏血酸棕榈酸酯、α-生育酚及BHT的抗氧化能力；芝麻素酚与α-生育酚及BHT均具有一定的协同增效作用。综上，芝麻素酚可以作为天然抗氧化剂应用于延缓高温加热油脂的氧化。To provide reference for the application of sesaminol on food processing, the antioxidation effect of sesaminol on peanut oil at heating temperature was investigated by orthogonal test using peroxide value and anisidine value as indexes. The antioxidant effects of α-tocopherol, dibutylhydroxytoluene (BHT) and ascorbyl palmitate were compared with that of sesaminol, and their synergistic effects were also investigated. The results showed that peanut oil underwent significant oxidation at high temperature. Under the conditions of heating temperature 150 ℃，heating time 15 h, and sesaminol addition 0.06%, sesaminol showed the highest inhibition rates of peroxide value and anisidine value, and had stronger antioxidant activity than ascorbyl palmitate, α-tocopherol and BHT, meanwhile, the sesaminol had synergistic effects with α-tocopherol and BHT. In conclusion, sesaminol can be used as a natural antioxidant for retarding the oxidation of edible oil at high temperature.

芝麻油可能含有杂环胺9H-吡啶并\[3,4-b\]吲哚（norharman）和1-甲基-9H-吡啶并\[3,4-b\]吲哚（harman），为了有效检测芝麻油中杂环胺含量，建立了一种高效液相色谱-荧光检测法（HPLC-FLD），并对不同产地芝麻所制芝麻油中杂环胺含量进行对比。结果表明：所建立的HPLC-FLD能在15 min内实现对芝麻油中杂环胺的测定；在相同炒籽条件下，不同产地芝麻所制芝麻油中杂环胺含量有显著差异（p

为了提高浓香葵花籽油风味物质的萃取效果及对其气味活性物质进行鉴定，对顶空固相微萃取（HS-SPME）的萃取条件进行优化，并结合气相色谱-嗅闻-质谱技术（GC-O-MS）对浓香葵花籽油的气味活性物质进行分离和鉴定。结果表明，HS-SPME萃取浓香葵花籽油的最佳条件为样品3 g，DVB/CAR/PDMS萃取头长度2 cm，萃取温度70 ℃，萃取时间50 min。通过GC-O-MS分析，在浓香葵花籽油（160 ℃烘烤葵花籽仁25 min）中共鉴定出63种挥发性物质，其中12种具有气味活性，包括4种吡嗪类（烤香味和坚果味）、2种呋喃类（焦糖味和甜香味）、4种醛类（生青味、果香和油脂味）、1-辛烯-3-醇（蘑菇味）和α-蒎烯（木质味）。利用HS-SPME结合GC-O-MS可鉴定浓香葵花籽油的气味活性成分。 In order to improve the extraction effect of flavor substances and identify the aroma-active substances in fragrant sunflower seed oil, the extraction conditions of headspace solid-phase microextraction (HS-SPME) were optimized, then the aroma-active substances of fragrant sunflower seed oil were separated and identified by GC-O-MS. The results showed that the optimal HS-SPME extraction conditions for fragrant sunflower seed oil were obtained as follows: 3 g sample, DVB/CAR/PDMS extraction fiber length 2 cm, extraction temperature 70 ℃, and extraction time 50 min. A total of 63 volatile substances were identified by GC-O-MS in the fragrant sunflower seed oil (roasting sunflower seed kernel at 160 ℃ for 25 min), of which 12 were aroma-active substances, including 4 pyrazines (roasted and nutty aromas), 2 furans (caramel-like and sweet aromas), 4 aldehydes (green, fruint and fatty aromas), 1-octen-3-ol (mushroom-like aroma) and α-pinene (woody aroma). The aroma-active substances in fragrant sunflower seed oil can be identified by HS-SPME-GC-O-MS.

为了确定高芝麻酚芝麻油的最适微波预处理条件，将芝麻水分含量调节为5个梯度，在不同微波预处理时间下制得芝麻油样品，对其芝麻木酚素含量、酸值、茴香胺值、氧化诱导时间、脂肪酸组成、生育酚含量、有害物质（多环芳烃和杂环胺）含量及感官品质进行了分析，探究芝麻水分含量和微波预处理时间对芝麻油中芝麻木酚素含量及油脂品质的影响。结果表明：微波预处理时间6 min、芝麻水分含量7%条件下制得的芝麻油芝麻酚含量较高，芝麻油酸值符合国家标准限定要求，氧化稳定性较强，有害物质杂环胺和多环芳烃含量处于适当的可控水平，同时兼顾了芝麻油的固有风味，消费者的喜爱度较高。综上，高芝麻酚芝麻油的最适微波预处理条件为微波预处理时间6 min，芝麻水分含量7%。To determine the optimal conditions of microwave pretreatment for sesamol-riched sesame oils, the moisture content of sesame seeds was adjusted to five gradients and sesame oil samples were produced under different microwave pretreatment time, and the sesame lignan content, acid value, anisidine value, oxidation induction time, fatty acid composition, tocopherol content, harmful substances (heterocyclic amines and polycyclic aromatic hydrocarbons) content and sensory quality of the oil were analyzed to investigate the effects of sesame seed moisture content and microwave pretreatment time on the sesame lignan content and quality of sesame oil. The results showed that when the microwave time was 6 min and the moisture content of sesame seeds was 7%, the sesame oil produced had a high sesamol content, its acid value met the limited requirements of the national standards, the oxidative stability was strong, and the content of harmful substances including heterocyclic amines and polycyclic aromatic hydrocarbons was at an appropriate and controllable level. In addition, taking into account the inherent flavor of sesame oil, it was highly accepted by consumers. In summary, the optimal microwave pretreatment conditions for high sesamol sesame oil are microwave time 6 min and moisture content of sesame seeds 7%.

在浓香型油脂的生产中油料烘烤温度是影响产品风味的重要因素，为了对浓香油莎豆油的产品开发和工艺条件优化提供支持，采用不同温度对油莎豆进行烘烤并压榨制取浓香油莎豆油，对油莎豆油的多个品质指标进行检测分析，明确烘烤温度对油莎豆油风味及综合品质的影响。结果表明：油莎豆经140、150、160、170、180 ℃烘烤25 min后榨取的5个油样的酸值（KOH）为1.36～2.31 mg/g，过氧化值为1.60～2.24 mmol/kg，维生素E含量为177.82～207.14 mg/kg，甾醇含量为20873～230.01 mg/100 g；烘烤温度对油莎豆油的脂肪酸组成影响不大，但随温度升高反式脂肪酸含量从未检出升高至0.029%，3,4-苯并\[a\]芘（BaP）含量从1.06 μg/kg升高至1.66 μg/kg，多环芳烃（PAH16）含量从63.67 μg/kg升高至72.50 μg/kg，3-氯丙醇酯均未检出；随烘烤温度升高，5个油样中挥发性成分的种类及含量分别为60种16.46 mg/kg、87种33.07 mg/kg、81种22.36 mg/kg、78种17.71 mg/kg、57种21.78 mg/kg；150 ℃ 烘烤时油莎豆油的挥发性成分的种类和含量最为丰富；赋予浓香油莎豆油烘焙坚果味等正面风味属性的主要为杂环类物质，包括2,5-二甲基吡嗪和2-正戊基呋喃，其中2,5-二甲基吡嗪在140 ℃时的油莎豆油中未检出，之后随烘烤温度升高，在杂环类物质中的占比从烘烤温度150 ℃时的24.16%升高至烘烤温度为180 ℃的34.06%。综合油莎豆油风味、安全品质、营养品质和质量指标，浓香油莎豆油生产中以烘烤温度不超过 160 ℃、烘烤时间不超过 25 min 为佳。 The roasting temperature of oilseeds is an important factor affecting the flavor of the product in the production of fragrant oil. In order to provide support for the product development and process optimization of fragrant Cyperus esculentus oil, the Cyperus esculentus was roasted under different temperature, and then pressed to prepare fragrant Cyperus esculentus oil. Multiple physicochemical indexes of pressed Cyperus esculentus oil were detected and analyzed to clear the effects of roasting temperature on the flavor and comprehensive quality of Cyperus esculentus oil. The results indicated that five Cyperus esculentus oil samples were extracted after roasting at 140,150,160,170,180 ℃ for 25 min had acid values of 1.36-231 mgKOH/g and peroxide values of 1.60-2.24 mmol/kg. The vitamin E and sterol contents were 177.82-20714 mg/kg and 208.73-230.01 mg/100 g, respectively. The fatty acid composition of Cyperus esculentusoil was not significantly affected by roasting temperature, but the trans-fatty acid content increased from undetectable to 0.029%, and 3,4-benzo\[a\]pyrene (BaP) content increased from 1.06 μg/kg to 1.66 μg/kg. The content of polycyclic aromatic hydrocarbons (PAH16) increased from 63.67 μg/kg to 72.50 μg/kg, and 3-chloro-1,2-propanediol ester was not detected. The types and contents of volatile components in the five oil samples were 60 kinds of 16.46 mg/kg, 87 kinds of 33.07 mg/kg, 81 kinds of 22.36 mg/kg, 78 kinds of 17.71 mg/kg, and 57 kinds of 21.78 mg/kg, respectively. The most abundant volatile components were found in the oil extracted from the Cyperus esculentus roasted at 150 ℃. The positive flavor attributes of the Cyperus esculentus oil with the roasted nutty flavor were mainly attributed to heterocyclic substances, including 2,5-dimethylpyrazine and 2-pentylfuran. The 2,5-dimethylpyrazine were not detected in the oil roasted at 140 ℃, and then increased from 24.16% at 150 ℃ to 34.06% at 180 ℃. According to the flavor, safety quality, nutritional quality and quality indicators, it is better that the roasting temperature should not exceed 160 ℃ and the roasting time should not exceed 25 min in the production of fragrant Cyperus esculentus oil.

利用烘箱法加速氧化试验分析研究浓香菜籽油和精炼菜籽油氧化稳定性及挥发性成分变化的差异。结果显示：基于过氧化值达到国标限量（≤5 mmol/kg）的精炼菜籽油、浓香菜籽油的预测货架期分别为64 d和80 d，浓香菜籽油的氧化稳定性明显优于精炼菜籽油；利用同时蒸馏萃取结合气相色谱-质谱联用法（SDE-GC-MS）对两种菜籽油中挥发性成分进行检测分析发现，在初始浓香菜籽油和精炼菜籽油中分别检出10类84种和6类51种挥发性成分，总量分别为11 110.78 μg/kg和3 831.28 μg/kg；浓香菜籽油中含量最高的是硫苷降解产物，其次是烯烃类和酚类物质，分别占总量的32.04%、22.74%、22.22%；精炼菜籽油中含量最高的是酚类物质，其次是醛类和酮类物质，分别占总量的30.32%、23.18%、16.39%，硫苷降解产物、杂环类、酯类、醇类物质均未检出。35 d的试验结束时，浓香菜籽油和精炼菜籽油中挥发性成分总量均大幅升高，分别为51 729.62 μg/kg和45 671.79 μg/kg，醛类物质成为两种菜籽油中含量最高的挥发性成分，分别占总量的60.30%和68.07%；浓香菜籽油中硫苷降解产物大幅降至仅占总量的2.64%，同时杂环类物质含量大幅降低，酮类、烯烃类、烷烃类物质含量大幅升高；精炼菜籽油中酮类、烷烃类、烯烃类物质含量升高，醇类物质从初始的未检出升高至占总量的13.10%。对挥发性成分进行主成分分析发现，造成两种初始菜籽油差异的挥发性成分主要为苯代丙腈、3-甲基-2-丁腈、2-蒎烯、5-己烯腈、4-乙烯基-2,6-二甲氧基-苯酚，这些物质为浓香菜籽油提供独特风味；在加速氧化试验后期，造成两种菜籽油差异的成分则主要为1-戊烯-3-醇、1-辛烯-3-醇、（E）-2-戊烯醛、(E)-2-庚烯醛、正己醛、壬醛、甲基庚烯酮、(E,E)-3，5-辛二烯-2-酮、白菖烯、甲基环己烯10种物质，且前5种物质与精炼菜籽油相关，多为亚油酸氧化产物，后5种物质则主要与浓香菜籽油相关。研究结果明确了不同工艺生产的菜籽油产品的综合品质差异，可为不同菜籽油产品精准的保质保鲜技术发展提供支持。 An Schaal oven accelerated oxidation experiment was used to examine the differences of oxidative stability and volatile components between fragrant and refined rapeseed oils.The results showed that based on the peroxide value reaching the national standard limit (≤ 5 mmol/kg), the predicted shelf life of refined and fragrant rapeseed oils were 64 d and 80 d, respectively, and the oxidative stability of fragrant rapeseed oil was considerably better than that of refined rapeseed oil. The simultaneous distillation extraction combined with gas chromatography-mass spectrometry (SDE-GC-MS)was used to detect the volatile components in the two kinds of rapeseed oil,and the results revealed that 84 volatile components of 10 categories and 51 volatile components of 6 categories were detected in the initial fragrant rapeseed oil and refined rapeseed oil, respectively, with total amounts of 11 110.78 μg/kg and 3 831.28 μg/kg. The most abundant component in fragrant rapeseed oil was glucosinolate degradation products, followed by alkene and phenols, accounting for 32.04%, 22.74% and 22.22% of the total, respectively. The most abundant component in refined rapeseed oil was phenols, followed by aldehydes and ketones, accounting for 30.32%,23.18% and 16.39% of the total, respectively, while glucosinolate degradation products, heterocyclic, esters and alcohols were not detected. At the end of the 35 d experiment, the total amount of volatile components in fragrant rapeseed oil and refined rapeseed oil increased significantly to 51 729.62 μg/kg and 45 671.79 μg/kg, respectively, and aldehydes became the highest volatile components in both rapeseed oils, accounting for 60.30% and 68.07% of the total, respectively.The glucosinolate degradation products in fragrant rapeseed oil decreased significantly to only 2.64% of the total,while the content of heterocyclic substances was significantly reduced and the contents of ketones, olefins and alkanes significantly increased.The content of ketones, alkanes and olefins in refined rapeseed oil increased, while the content of alcohols increased from the initial non-detect to 1310% of the total. The volatile component principal component analysis revealed that the differences between the two original rapeseed oils were mostly caused by benzoylpropionitrile, 3-methylcrotononitrile, 2-pinene, 5-hexenenitrile and 4-ethenyl-2,6-dimethoxyphenol,which contributed to fragrant rapeseed oil’s unique flavors. In the late stage of accelerated oxidation experiment, the differences between the two rapeseed oils were mainly caused by 1-penten-3-ol, 1-octen-3-ol, (E)-2-pentenal, (E)-2-heptenal, hexanal, nonanal, methylheptenone, (E,E)-3,5-octadien-2-one, leucocalyene and methylcyclohexene, and the first five substances were related to refined rapeseed oil, mostly linoleic acid oxidation products, while the latter five substances were mainly related to fragrant rapeseed oil. The results clarified the comprehensive quality differences of rapeseed oil products produced by different processes and could provide support for the development of precise quality and freshness preservation technology for different rapeseed oil products.

以油莎豆为原料，采用亚临界丁烷萃取法提取油莎豆油。以油莎豆粕残油率为考察指标，在亚临界萃取压力0.5 MPa的条件下，通过单因素试验和响应面试验优化亚临界丁烷萃取油莎豆油的工艺条件，并对亚临界丁烷萃取的油莎豆油品质进行了分析。结果表明：油莎豆油的最佳萃取工艺条件为物料粒度0.425 mm（40目）、萃取温度45 ℃、萃取时间50 min、液固比8∶ 1，在此条件下萃取1次，油莎豆粕残油率为2.91%。所得油莎豆油酸值（KOH）和过氧化值分别为1.33 mg/g、0074 g/100 g，不饱和脂肪酸含量高达84.26%，甾醇和VE总量分别为171.43 mg/100 g、201.81 mg/kg。亚临界丁烷萃取法提取油莎豆油粕残油率低，产品质量达到LS/T 3259—2018《油莎豆油》质量指标，是一种值得推广应用的油莎豆油生产工艺技术。Cyperus esculentus oil was extracted by subcritical butane extraction method，and the subcritical extraction conditions were optimized by single factor experiment and response surface methodology under the condition of subcritical extraction pressure of 0.5 MPa with residual oil rate of Cyperus esculentus meal as an index. In addition, the quality of the oil extracted with subcritical butane was analyzed. The results indicated that the optimal extraction conditions were obtained as follows: Cyperus esculentus particles 0425 mm (40 meshes),extraction temperature 45 ℃, extraction time 50 min, and liquid-solid ratio 8∶ 1. Under the optimal conditions, the residual oil rate of Cyperus esculentus meal was 2.91% when extracted for once. The acid value and peroxide value of subcritical butane extracted Cyperus esculentus oil were 1.33 mgKOH/g and 0.074 g/100 g, respectively; the content of unsaturated fatty acids reached 84.26%; the sterol and vitamin E contents were 171.43 mg/100 g and 201.81 mg/kg, respectively. By using subcritical butane extraction method, the residual oil rate of meal was low, and the quality of the oil reached the quality index of LS/T 3259-2018 Cyperus esculentus oil. Overall, the subcritical butane extraction was a method worthy of application in the production of Cyperus esculentus oil.

对不同产地的葵花籽进行炒籽并压榨制油，测定葵花籽原料中氯离子含量及葵花籽油中氯离子、3-氯丙醇酯、维生素E含量及甘油酯组成、酸值、过氧化值、色泽（红值），分析炒籽条件对葵花籽油3-氯丙醇酯产生及品质的影响。结果表明：经过炒籽后中国内蒙古葵花籽中氯离子含量下降幅度最大；葵花籽油中3-氯丙醇酯含量随炒籽温度升高和炒籽时间延长呈升高趋势，中国内蒙古葵花籽油中3-氯丙醇酯含量最高。同一炒籽温度、不同炒籽时间下，压榨葵花籽油中氯离子含量存在显著性差异，其中中国甘肃葵花籽油中氯离子含量为0.28～0.58 mg/kg，中国内蒙古葵花籽油中氯离子含量为0.32～0.87 mg/kg，保加利亚葵花籽油中氯离子含量为0.46～1.26 mg/kg。200、220 ℃炒籽温度下，随炒籽时间的延长，葵花籽油中甘油酯组成发生显著变化，中国甘肃葵花籽油甘二酯含量为1.83%～4.12%，甘三酯含量为95.20%～97.35%；中国内蒙古葵花籽油甘二酯含量为1.33%～3.92%，甘三酯含量为95.36%～98.21%；保加利亚葵花籽油甘二酯含量为135%～4.53%，甘三酯含量为94.75%～97.96%。葵花籽油中维生素E含量受炒籽时间的影响显著，随着炒籽温度的升高维生素E总量降低，在炒籽温度由200 ℃上升至220 ℃时，中国甘肃葵花籽油中维生素E总量由105.6～157.7 mg/kg下降至82.1～141.2 mg/kg，中国内蒙古葵花籽油中维生素E总量由147.4～152.1 mg/kg下降至91.1～141.3 mg/kg，保加利亚葵花籽油中维生素E总量由53.6～167.7 mg/kg下降至51.2～116.0 mg/kg。随着炒籽温度升高和炒籽时间延长，葵花籽油酸值逐渐升高，色泽逐渐加深，而过氧化值随炒籽时间延长逐渐升高，随炒籽温度升高而下降。综合葵花籽油3-氯丙醇酯的产生和质量指标，建议葵花籽油生产以炒籽温度不超过200 ℃、炒籽时间不超过30 min为佳。 Sunflower seed oil was prepared by roasting seeds from different areas at different temperatures and time. The chloride ion in sunflower seed, and contents of chloride ion, 3-MCPD ester and vitamin E, glyceride composition, acid value, peroxide value and color(red value) of sunflower seed oil were detected to analyze the effect of roasting conditions on the formation of 3-MCPD ester and quality of sunflower seed oil. The results showed that after roasting, the chloride ion content in sunflower seed from Inner Mongolia, China decreased the most. The content of 3-MCPD ester in sunflower seed oil increased with the increasing of roasting temperature and roasting time. The chloride ion content in the oil from Inner Mongolia, China was the highest. After roasting for different time at the same temperature, there were significant differences in the content of chloride ion in pressed sunflower seed oil. The content of chloride ion in the oil from Gansu, China, Inner Mongolia, China and Bulgaria were 0.28-0.58 mg/kg, 0.32-0.87 mg/kg and 046-1.26 mg/kg respectively. The composition of glycerides in the sunflower seed oil changed significantly with the increasing of roasting time at 200 ℃ and 220 ℃. Diglyceride content in the oil from Gansu, China ranged from 1.83% to 4.12%, and triglyceride content ranged from 95.20% to 97.35%.The contents of diglyceride and triglyceride varied from 1.33% to 3.92% and 95.36% to 9821% in the oil from Inner Mongolia, China. Diglyceride content in the oil from Bulgaria varied from 1.35% to 453%, and triglyceride content varied from 94.75% to 97.96%. The content of vitamin E in sunflower seed oil was significantly affected by the roasting time. The total amount of vitamin E decreased with the increasing of roasting temperature. The total amount of vitamin E in the oil from Gansu, China decreased from 105.6-157.7 mg/kg to 82.1-141.2 mg/kg when the roasting temperature increased from 200 ℃ to 220 ℃.The total amount of vitamin E in the oil from Inner Mongolia,China decreased from 147.4-152.1 mg/kg to 91.1-141.3 mg/kg, and that in the oil from Bulgaria decreased from 53.6-167.7 mg/kg to 51.2-116.0 mg/kg. The acid value and color of sunflower seed oil increased with the increasing of roasting temperature and roasting time, while the peroxide value increased gradually with the increasing of roasting time and decreased with the increasing of roasting temperature. Considering the formation of 3-MCPD ester and quality indexes, the sunflower seed oil with higher quality could be obtained when roasting temperature was lower than 200 ℃ and roasting time was less than 30 min.

对浓香葵花籽油、精炼葵花籽油及其分别添加抗氧化剂叔丁基对苯二酚（TBHQ）的葵花籽油进行Schaal烘箱法加速氧化试验，通过考察加速氧化期间4个葵花籽油样过氧化值、酸值、维生素E含量、甾醇含量及挥发性风味成分含量的变化，对比分析两种葵花籽油氧化稳定性、预测货架期、营养成分和挥发性风味成分含量变化的差异，以及TBHQ对两种葵花籽油氧化稳定性及其他综合品质影响的差异。结果表明：若以过氧化值达到相应葵花籽油国标限值作为评价指标，空白及添加TBHQ的浓香葵花籽油、空白及添加TBHQ的精炼葵花籽油的预测货架期分别为64、272、48、96 d；经21 d的加速氧化，上述4种葵花籽油中维生素E损失率分别为50.63%、23.72%、3251%、1782%，甾醇损失率分别为20.73%、13.22%、15.43%、8.30%；初始的浓香葵花籽油、精炼葵花籽油中分别检测出9类98种、9类91种挥发性风味成分，总量分别为10.31、0.74 mg/kg，浓香葵花籽油中含量最高的是烯烃类物质（占46.94%），其次是杂环类物质（占31.23%），杂环类物质中主要是吡嗪类物质（占75.16%）；精炼葵花籽油中含量最高的是烷烃类物质（占37.84%），其次是烯烃类物质（占3514%），未检出杂环类物质；经21 d的加速氧化，空白浓香葵花籽油中挥发性风味成分仅剩45种，其中的杂环类物质几乎损失殆尽，醛类和酮类物质含量明显增加；空白精炼葵花籽油中醛类和酮类物质含量大幅升高（分别占65.20%、20.74%）；添加TBHQ对葵花籽油的保质保鲜均有一定作用，但其分解产物叔丁基对苯醌导致葵花籽油中醌类物质含量大幅增加，对葵花籽油固有风味和品质安全造成不良影响。 The accelerated oxidation test of fragrant and refined sunflower seed oils, as well as sunflower seed oils added with tertiary butyl hydroquinone (TBHQ) were carried out by Schaal oven method. By investigating the peroxide value, acid value, contents of vitamin E, sterol and volatile flavor components of the four samples during the accelerated oxidation, the differences in oxidative stability, predicted shelf life, nutrient and volatile flavor component contents, and the effect of TBHQ on oxidative stability and other comprehensive qualities of fragrant and refined sunflower seed oils were analyzed. The results showed that the predicted shelf lives of the fragrant and refined sunflower seed oils before and after adding TBHQ were 64, 272, 48 d and 96 d respectively with the peroxide value reaching the corresponding national standard limit for sunflower seed oil as the evaluation indicator.After accelerated oxidation for 21 d, the loss rates of vitamin E of the four sunflower seeds oils mentioned above were 50.63%, 23.72%, 32.51% and 17.82%, respectively, and the loss rates of sterol were 20.73%, 13.22%, 15.43% and 8.30%, respectively.The initial fragrant and refined sunflower seed oils contained 9 classes (98 kinds) and 9 classes (91 kinds ) of volatile flavor components, and the total amounts were 10.31, 0.74 mg/kg, respectively, the highest contents in fragrant sunflower seed oil was olefin compounds(accounting for 46.94%), followed by heterocyclic compounds (accounting for 31.23%), pyrazines compounds were the main components of heterocyclic compounds (accounting for 75.16%); the highest content in refined sunflower seed oil was alkanes compounds (accounting for 37.84%), followed by olefines compounds (accounting for 35.14%), and no heterocyclic compounds were detected. After 21 d of accelerated oxidation test, there were only 45 volatile flavor components in the blank fragrant sunflower seed oil, and the contents of aldehydes and ketones increased significantly, while the heterocyclic compounds were almost totally lost; the contents of aldehydes and ketones in blank refined sunflower seed oil increased significantly (accounting for 65.20% and 20.74%, respectively).The addition of TBHQ might contribute to the maintenance of the quality and freshness of sunflower seed oil, but its decomposition product tert-butyl-p-benzoquinone greatly increased the content of quinones in sunflower seed oil, which adversely affected the inherent flavor and quality of sunflower seed oil.