ABSTRACT

Pine pollen is rich in unsaturated fatty acids. However, unsaturated fatty acids are oxidized during processing. The oxidation of lipids may affect the odor of pine pollen. Different sterilization methods have different effects on lipid oxidation. In this study, we found that electron-beam sterilization is superior to ultra-high temperature sterilization in odor preservation. Using gas chromatography–mass spectrometry, volatile components were identified in electron-beam sterilization and ultra-high temperature sterilization processed pine pollen. Furthermore, the loss of vitamin C and polyphenols in the processing aggravated lipid oxidation, which made the odor of pine pollen worse. Moreover, lipid oxidase can accelerate lipid oxidation, thus affecting the odor of pine pollen, which was not conducive to the preservation of pine pollen. The results suggested that the components of unpleasant odor were identified as volatile aldehydes and volatile acids, and the odor was mainly produced by the oxidation of linoleic acid.

摘要

松花粉富含不饱和脂肪酸。然而，不饱和脂肪酸在加工过程中会被氧化。脂质的氧化可能会影响松花粉的气味。不同的杀菌方式对脂质氧化的影响不同。在这项研究中，我们发现电子束杀菌在气味保存方面优于超高温杀菌。使用气相色谱-质谱法，在电子束灭菌和超高温灭菌处理的松花粉中鉴定挥发性成分。此外，加工过程中维生素C和多酚的流失加剧了脂质氧化，使松花粉的气味更加严重。而且，脂质氧化酶可以加速脂质氧化，从而影响松花粉的气味，不利于松花粉的保存。