Sharma L K, Agarwal D, Rathore S S, Malhotra S K, Saxena S N
ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, 305206 India ; Bhagwant University, Ajmer, India.
ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, 305206 India.
J Food Sci Technol. 2016 Jun;53(6):2827-34. doi: 10.1007/s13197-016-2258-0. Epub 2016 May 27.
Effect of cryogenic grinding on recovery of volatile oil, fatty oil percentage and their constituents in two cumin (Cuminum cyminum L.) genotypes have been analyzed. Cryogenic grinding not only retains the volatiles but enhanced the recovery by 33.9 % in GC 4 and 43.5 % in RZ 209. A significant increase (29.9 %) over normal grinding in oil percentage was also observed in genotype RZ 209. This increase was, however, less (15.4 %) in genotype GC 4. Nineteen major compounds were identified in the essential oil of both genotypes. The two grinding techniques had significant effects on dependent variables, viz., volatile oil and monoterpenes. Cuminaldehyde was the main constituent in both genotypes, content of which increased from 48.2 to 56.1 % in GC 4 on cryo grinding. Content of terpines were found to decrease in cryo ground samples of GC 4 and either decrease or no change was found in RZ 209. Organoleptic test showed more pleasant aroma in cryo ground seeds of both the genotypes. Significant increase was also reported in fatty oil yield due to cryogenic grinding. Fatty acid methyl ester (FAME) analysis showed oleic acid as major FAME content of which increased from 88.1 to 94.9 % in RZ 209 and from 88.2 to 90.1 % in GC 4 on cryogenic grinding. Other prominent FAME were palmitic, palmitoleic and stearic acid. Results indicated commercial potential of cryogenic grinding technology for cumin in general and spices in particular for better retention of flavour and quality in spices.
分析了低温研磨对两种孜然（孜然芹）基因型中挥发油回收率、含油率及其成分的影响。低温研磨不仅能保留挥发成分，还使GC 4基因型的挥发油回收率提高了33.9%，RZ 209基因型提高了43.5%。在RZ 209基因型中，含油率也比普通研磨显著提高（29.9%）。然而，GC 4基因型的这一增幅较小（15.4%）。在两种基因型的精油中鉴定出19种主要化合物。两种研磨技术对因变量，即挥发油和单萜类化合物有显著影响。枯茗醛是两种基因型中的主要成分，在GC 4基因型中，经低温研磨后其含量从48.2%增至56.1%。在GC 4基因型的低温研磨样品中，萜类化合物含量降低，而在RZ 209基因型中，萜类化合物含量要么降低，要么无变化。感官测试表明，两种基因型的低温研磨种子香气更宜人。低温研磨还使脂肪油产量显著增加。脂肪酸甲酯（FAME）分析表明，油酸是主要的FAME成分，在RZ 209基因型中，经低温研磨后其含量从88.1%增至94.9%，在GC 4基因型中从88.2%增至90.1%。其他突出的FAME成分是棕榈酸、棕榈油酸和硬脂酸。结果表明，低温研磨技术在孜然以及一般香料中具有商业潜力，特别是对于更好地保留香料的风味和品质。
