Effect Of Ultrasonic/Microwave-Assisted Maceration On The Basic Quality And Volatile Components Of Capsicum Annuum L.Flavored Oils

Capsicum annuum L（pepper）flavored oil is an important condiment product extracted from red pepper with fragrant and flavorful substances in vegetable oil,and its mellow spicy aroma and taste have been loved by a wide range of consumers.At present,the production methods of red pepper flavored oil are mainly soaking method and addition method,but the complete removal of residual solvent in the addition method is still a problem.Ultrasound and microwave are favored by scholars because of their"green"nature and have been widely used in the extraction of bioactive ingredients and the development of flavored oils.Therefore,this project used ultrasound/microwave-assisted immersion method to prepare red pepper flavored oil,optimizes its process conditions,and accurately detects and analyzes the volatile flavor components and comprehensive quality of the flavored oil,so as to prepare a safe,nutritious and healthy red pepper flavored oil with more spicy taste.In the food industry,it is of great significance to study the oxidation stability of flavored oils.Studies have shown that the preparation method of flavored oil is one of the most important factors affecting its oxidation stability,so the effect of ultrasound/microwave-assisted soaking on the quality and flavor components of red pepper flavored oil was further explored by accelerated oxidation experiment.The main research contents and conclusions are as follows:（1）Study on volatile components and antioxidative capacity of capsicum oleoresinFour organic reagents（petroleum ether,ether,n-hexane,acetone）were used to extract capsicum oleoresin,and the volatile composition of capsicum oleoresin was analyzed by HP-SPME-GC-MS,and finally its antioxidant activity was determined by in vitro antioxidant experiments.The results showed that the yield of acetone extraction was the highest,11.5%,and the main volatile components in capsicum oleoresin were aromandendrene（13.16%）,D-limonene（5.02%）,β-myrcene（4.01%）,（E）-ocimene（1.59%）,and anethole（11.48%）.In vitro oxidation tests show that capsicum oleoresins have excellent antioxidant capacity.（2）Effects of ultrasound/microwave-assisted maceration on the basic quality of red pepper flavored oilThe red pepper flavored oil was prepared by conventional maceration and ultrasound/microwave-assisted immersion,and its acid value,peroxide value,conjugated diene,conjugated triene value,capsaicin and tocopherol content and main flavor components were determined,so as to comprehensively analyze the effects of ultrasonic and microwave treatment on the quality of red pepper flavored oil.The results showed that the quality of red pepper flavored oil prepared by ultrasound/microwave-assisted immersion method met the national standards,and ultrasonic and microwave-assisted treatment could promote the dissolution of capsaicin and flavor components（D-limonene,anethole）in paprika,and the analysis of tocopherol content showed that ultrasonic treatment may have a mild destructive effect onα-tocopherol.The suitable soaking conditions of red pepper flavored oil were 45 min of conventional maceration,20 min of ultrasound-assisted maceration,and 2.5 min of microwave-assisted immersion,and the way of ultrasonic and microwave-assisted maceration significantly reduced the time consumption.（3）Effects of ultrasound/microwave-assisted maceration on oxidative stability of red pepper flavored oilThe effect of ultrasound/microwave-assisted maceration on the oxidation stability of red pepper flavored oil prepared under optimal conditions was carried out by oven accelerated oxidation experiment,and the effect of ultrasound/microwave-assisted maceration on the oxidation stability of red pepper flavored oil was explored by detecting AV,PV,ρ-An V,K₂₃₂,K₂₆₈ and fatty acid composition.The results showed that with the extension of storage time,the lipid oxidation degree of the red pepper flavored oil prepared by the three methods gradually deepened,which was manifested by the gradual increase of the content of primary and secondary oxidation products in the red pepper flavored oil.The comparison between the preparation methods showed that the oxidation stability of the red pepper flavored oil prepared by the ultrasound-assisted maceration method was better than that the conventional and microwave-assisted maceration method.（4）Study on the stability of flavor compounds in red pepper flavored oilThree red pepper flavored oils prepared under optimal conditions were stored for 15 days,and their volatile flavor components were qualitatively and quantitatively analyzed by SDE-GC-MS to explore the stability of flavor substances in red pepper flavored oils.The results showed that there were 113,97 and 103 volatile flavor compounds of conventional,ultrasonic and microwave-assisted maceration red pepper flavored oils,respectively.The categories of volatile flavor components are terpenes,alkane,alkenes,aldehydes,ketones,alcohol,esters,and furans.Hydrocarbons,aldehydes,ketones,alcohol,esters and other compounds are relatively stable in the storage process,but terpene compounds are generally less stable,among which the relatively stable terpenes are aromandendrene,D-limonene,ylangene,norpinene,α-terpinene,α-phellandrene,γ-himachalene.The results of comparative analysis of the total content of volatile flavor substances showed that compared with the conventional and microwave-assisted maceration group of red pepper flavored oil,the total content of aldehydes in the ultrasound-assisted maceration group was lower and the total content of terpenes was higher than that of the conventional and microwave-assisted maceration group,so the red pepper flavored oil in the ultrasound-assisted immersion group had better flavor and oxidation stability.