固相微萃取-气质联用分析芝麻油的挥发性成分的研究

Analysis of Volatile Compounds in Headspace of Sesame Seed Oil Using SPME/GC/MS

采用固相微萃取-气质联用对市售芝麻油香气成分进行检测,结合自动质谱去卷积软件AMD IS与NIST02谱库检索及文献对照分析质谱数据,共检出142种成分,占总检出化合物的80.20%,可归纳为14类化合物,分别为吡嗪、吡咯、吡啶、噻唑、噻吩、呋喃等杂环类以及含硫化合物、醛、酮、醇、酸、酯、酚、烃类,其中吡嗪类和呋喃类化合物含量高,分别占总香气含量的38.63%和12.17%,对芝麻油香气产生较大的影响。

Volatile flavor compounds in commercially processed sesame seecl oil were analyzed by GC-MS method combined with solid-phase microextract. 142 peaks were identified by comparing their mass spectra with those contain in the NIST database using AMDIS and with some references. The aroma components could be classified into 14 groups,namely herterocylic compounds pyrazines, pyrroles, pyridines, thiazoles, thiophenes, furans and sulfur components, aldehydes, ketones, alcohols, acids, esters, hydroxybenzenes, hydrocarbon. Among them, the contents of pyrazines and furans were 38.63% , 12.17% ,respectively. They were principal contributors of sesame seed oil flavor.