何 瑞¹，李 莉¹，张凤芳¹，李进春¹，陈 霞¹，唐 波²

（1.四川省粮油科研所，成都 611130；2.四川省天府好粮油有限公司，成都 611130）

摘 要：以油菜籽为原料，研究微波、烘烤预处理技术对油菜籽出油率以及菜籽油酸价、脂肪酸组成、总酚含量、挥发性风味成分等指标的影响，并对比分析主要差异风味物质。结果表明：以未预处理的作为对照组，经微波和烘烤预处理后的油菜籽出油率和菜籽油酸价均提高，最大出油率间无显著性差异，酸价均在国标范围内。预处理后的菜籽油不饱和脂肪酸含量均增加，含量均超过90%，与对照组相比有显著性差异，但2种预处理后的菜籽油脂肪酸组成影响较小。预处理后的菜籽油总酚含量在12.60～69.81mgGAE/100mg之间，与对照组相比总酚含量均提高且有显著性差异。采用超快速气相电子鼻对不同预处理菜籽油风味进行主要差异性风味化合物分析，经主成分分析（PCA）筛选出27种主要差异性风味化合物，PCA显示经微波、烘烤预处理后的6种菜籽油风味物质在含量和种类具有一定差异，其中微波预处理9min和烘烤预处理40min的风味物质差异最小，风味相似度最高；微波预处理3min与烘烤预处理50min的风味物质差异最大。利用相对气味活度值（ROAV）法确定乙醛、异戊醛、2-甲基丁醛、1-戊烯-3-醇、丙硫醇、1-戊烯-3-酮、二甲基二硫、丁酸乙酯、3-戊酮共9种是贡献最大风味的差异性化合物，其中醛类是主要差异性风味物质，2-甲基丁醛是最大的风味差异性成分，表现为可可香味。起重要修饰作用的风味物质（0.1≤ROAV＜1）有丙烯醛、（E）-2-戊烯醛、糠醛、3-甲基-2-丁烯-1-醇、糠醇、丙烯腈、2,3,5-三甲基吡嗪（7种），主要风味差异是醛类和吡嗪类，风味差异表现为油脂味和烘烤味。

关键词：预处理技术；菜籽油；品质；风味；电子鼻；主成分分析；相对气味活度值

中图分类号：TS225.14  文献标识码：A  文章编号：1674-506X（2026）01-0028-0011

Effects of Different Pretreatment Technologies on the Quality and Flavor of Rapeseed Oil

HE Rui¹，LI Li¹，ZHANG Fengfang¹，LI Jinchun¹，CHEN Xia¹，TANG Bo²

（1.Sichuan Grain and Oil Research Institute，Chengdu 611130，China；

2.Sichuan Tianfu Quality Grain and Oil Co.，Ltd.，Chengdu 611130，China）

Abstract：Rapeseed was used as the raw material，the effects of microwave，baking pretreatment technologies on the oil yield，acid value，fatty acid composition， total phenol content and volatile flavor substances of rapeseed oil were studied，and then the main differential flavor compounds were compared and analyzed. The results showed：compared with the control group without any pretreatment，the oil yields，acid values of rapeseed oil after microwave and baking pretreatment were both improved，their maximum oil yields were no significantly different，the acid values were both within the national standard range. After pretreatments，the content of unsaturated fatty acids in rapeseed oil both increased，with the content exceeding 90%，showing a significant difference compared to the control group. However，the composition of fatty acids in rapeseed oil after the 2 pretreatments had little effect. The total phenolic content of rapeseed oil after pretreatments ranged from 12.60～69.81 mg GAE/100mg，compared with the control group，the total phenolic contents with pretreatments were both increased and showed significant differences. Ultra-fast gas phase electronic nose was applied to analyze the main differential flavor compounds in the flavors of rapeseed oils with different pretreatments，the principal components analysis （PCA） was used to screen 27 main differential flavor compounds. The PCA showed that 6 flavor compounds in rapeseed oil after microwave and baking pretreatments were different in content and types，among them，the flavor compound difference between 9 min microwave and 40 min baking pretreatments was the smallest，and the flavor similarity was the highest；the difference in flavor compounds between microwave pretreatment for 3min and baking pretreatment for 50min was the greatest. Using the relative odor activity value （ROAV） method，acetaldehyde，isovaleraldehyde，2-methylbutyraldehyde，1-penten-3-ol，propanethiol，1-penten-3-one，dimethyl disulfide，ethyl butyrate，and 3-pentanone were identified as the 9 most significant differential compounds. Among them，aldehydes were the main differential flavor compounds，with 2- methylbutyraldehyde being the largest flavor- differential compound， exhibiting a cocoa aroma. The important modifying flavor compounds （0.1≤ROAV＜1）included（7 types）acrolein，（E）-2-pentenal，furfural，3-methyl-2-buten-1-ol，furfuryl alcohol，acrylonitrile，and 2,3,5-trimethylpyrazine. The main flavor differences lied in aldehydes and pyrazines，manifesting as oily and roasted flavors.

Keywords：pretreatment technology；rapeseed oil；quality；flavor；electronic nose；PCA；ROAV

doi：10.3969/j.issn.1674-506X.2026.01-004