摘要
采用顶空固相微萃取结合气相色谱-质谱技术,建立了花生油挥发性成分分析方法。通过单因素分析得出最佳萃取条件为:PDMS-DVB萃取头,搅拌状态,萃取温度50℃,萃取时间40min,解吸时间5min。GC/MS初步分析鉴定出花生油挥发性成分53种。
The aim of this study was to establish an analysis method of aroma volatiles in peanut oil using headspace solid-phase microextraction combined with GC-MS.The optimum SPME conditions were determined and listed as follows： a PDMS-DVB fiber,magnetic stirring,the extraction temperature of 50 ℃,the extraction time of 40 min and the desorption time of 5 min.53 volatile compounds were then identified using the optimized HS-SPME condition combined with GC-MS.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2010年第4期500-507,共8页
Journal of Food Science and Biotechnology
基金
食用油质量安全控制技术研究与产业化示范项目(2009BADB9B08)
关键词
花生油
挥发性成分
固相微萃取
peanut oil
volatile compounds
solid-phase microextraction
