Enzymatic Deacidification and Aroma Characteristics Analysis of Rapeseed Oil Using Self-Made Immobilized Lipase CALB@MCM-41-C8
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Materials
2.2. Surface Functionalization of MCM-41 and Lipase Immobilization
2.3. Characterization of MCM-41, MCM-41-C8, and CALB@MCM-41-C8
2.4. Rapeseed Oil Deacidification Using CALB@MCM-41-C8
2.5. Oil Content and Composition Analysis by Gas Chromatograph
2.6. Oil Quality and Aroma Characteristics Analysis
3. Results
3.1. Screening of Lipase and Mesoporous Molecular Sieves
3.2. Characterization of CALB@MCM-41-C8
3.3. Optimization of Lipase Immobilization Conditions
3.4. Optimization of Reaction Conditions
3.5. Oil Quality and Aroma Characteristics Evaluation
3.5.1. Lipid Composition in Rapeseed Oil
3.5.2. Analysis of Aroma Content in Rapeseed Oil
3.6. Reusability and Applicability of CALB@MCM-41-C8
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Sample | Text Properties | Elemental Content (Atomic%) | |||||
---|---|---|---|---|---|---|---|
Surface Area (m2/g) | Pore Size (nm) | Pore Volume (cm3/g) | C1s | N1s | O1s | Si2p | |
MCM-41 | 1439.9 | 3.4 | 1.0 | 16.3 | 1.3 | 57.8 | 24.6 |
MCM-41-C8 | 449.0 | 4.1 | 0.5 | 32.3 | 1.1 | 45.3 | 21.4 |
CALB@MCM-41-C8 | 130.2 | 3.7 | 0.1 | 37.3 | 4.1 | 46.8 | 11.8 |
Serial Number | Volatile Compounds | Odor Description | Aroma Content of Rapeseed Oil (μg/kg) | ||
---|---|---|---|---|---|
Commercialized Rapeseed Oil | High-Acid Rapeseed Oil | Deacidified Rapeseed Oil | |||
Aldehydes | |||||
1 | Hexanal | Fatty, bitter almond aroma | |||
2 | Benzaldehyde | ||||
3 | Heptanal | n.d. | |||
4 | Furfural | ||||
5 | Benzeneacetaldehyde | ||||
Subtotal | 5.00 | 5.74 | 37.63 | ||
Sulfur-containing compounds | |||||
1 | Dimethyl sulfide | Smoky aroma | |||
2 | Disulfide, dimethyl | n.d. | |||
3 | Dimethyl sulfone | n.d. | |||
Subtotal | 0.59 | 0.24 | 0.19 | ||
Nitriles | |||||
1 | 2-Butenenitrile | Pickled vegetable aroma, Spicy and pungent | |||
2 | 3-Butenenitrile | n.d. | |||
3 | 4-Penenonitrile | n.d. | |||
4 | 5-Hexenonitrile | n.d. | |||
5 | 5-Methylthiopentonit-rile | n.d. | n.d. | ||
6 | Phenylpropionitrile | ||||
7 | n-heptonitrile | n.d. | n.d. | ||
8 | (E, E)-2,4-pentadienorile | ||||
9 | (E, Z)-2,4-pentadienorile | n.d. | n.d. | ||
Subtotal | 19.36 | 16.37 | 2.59 | ||
Heterocyclics | |||||
1 | 2,5-Dimethylpyrazine | Roasted aroma | |||
2 | 2-Amylfuran | n.d. | |||
3 | 2,6-Dimethylpyrazine | n.d. | |||
4 | 6-Methyl-2-ethylpyrazine | n.d. | |||
5 | 5-Methyl-2-ethylpyrazine | n.d. | |||
6 | 2,3,5-Trimethylpyrazine | ||||
7 | 2-Methyl-3,5-diethylpyrazine | ||||
8 | 2-Ethyl-3,5-dimethylpyrazine | ||||
Subtotal | 10.61 | 5.29 | 1.52 | ||
Acids | |||||
1 | Acetic acid | Acerbity | |||
2 | Propionic acid | n.d. | |||
3 | Hexanoic acid | n.d. | n.d. | ||
4 | Pelargonic acid | n.d. | n.d. | ||
Subtotal | 7.24 | 8.07 | 0.32 | ||
Ketones | |||||
1 | 5-Methylfuranone | Burnt, Meaty | n.d. | ||
2 | Furanone | ||||
Subtotal | 0.6 | 0.28 | 0.09 | ||
Alcohols | |||||
1 | Isopropanol | Mellow, malty | n.d. | n.d. | |
2 | Phenylethanol | n.d. | |||
3 | 5-Methyl-2-furanoformaldehyde | ||||
4 | Cyclobutanol | ||||
Subtotal | 1.88 | 0.58 | 0.3 | ||
Phenols | |||||
1 | Y-butyrolactone | Creamy, sweet | |||
2 | 4-Vinyl-2-methoxyphenol | n.d. | |||
3 | 4-Vinyl-2,6-dimethoxyphenol | n.d. | |||
Subtotal | 1.84 | 3.07 | 1.75 | ||
Total | 47.12 | 34.35 | 44.39 |
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Liu, Z.; Liu, T.; Liu, R.; Zhou, Q.; Zhou, Y.; Zhang, Y.; Zheng, M. Enzymatic Deacidification and Aroma Characteristics Analysis of Rapeseed Oil Using Self-Made Immobilized Lipase CALB@MCM-41-C8. Foods 2024, 13, 2539. https://doi.org/10.3390/foods13162539
Liu Z, Liu T, Liu R, Zhou Q, Zhou Y, Zhang Y, Zheng M. Enzymatic Deacidification and Aroma Characteristics Analysis of Rapeseed Oil Using Self-Made Immobilized Lipase CALB@MCM-41-C8. Foods. 2024; 13(16):2539. https://doi.org/10.3390/foods13162539
Chicago/Turabian StyleLiu, Zhonghui, Tieliang Liu, Run Liu, Qi Zhou, Yandaizi Zhou, Yi Zhang, and Mingming Zheng. 2024. "Enzymatic Deacidification and Aroma Characteristics Analysis of Rapeseed Oil Using Self-Made Immobilized Lipase CALB@MCM-41-C8" Foods 13, no. 16: 2539. https://doi.org/10.3390/foods13162539