SPME-GC/MS分析植物油挥发性风味成分

Volatile Flavor Compounds in Vegetable Oils Using GC Chromatography-Mass Spectrometry Combined with Solid-Phase Microextract

采用固相微萃取-气质联用技术对9种食用植物油中的挥发性风味物质进行了分析,总共鉴定出171种化合物,占总检出物的83.97%以上,可归纳为吡嗪、呋喃、吡咯、嘧啶、噻唑等杂环类、酯、醛、醇、酸、酮、烷烃、烯烃以及酚等10类化合物。醛、酮、醇、饱和烃及杂环类物质是植物油的主体风味化合物,除橄榄油中酯类和醇类物质含量最高外,其余8种植物油主要以醛类和杂环类化合物含量最高,两者占总检出物的46.81%以上。植物油挥发性风味物质各具特点,研究结果为建立食用油挥发性风味指纹图谱奠定了基础。

The volatile flavor compounds of 9 kinds of vegetable oils have been analyzed by gas chromatography -mass spectrometry （GC -MS） combined with solid -phase micro extract. 171 components with content of 83.97% above in totally detected compounds have been identified. The aroma components could be classified into 10 groups as follows ： heterocyclic compounds pyrazines, furans, pyrroles, pyrimidines and thiazoles, esters, aldehydes, alcohols, acids, ketones, alkanes, alkenes and phenols, mainly in aldehydes, ketones, alcohols, alkanes and heterocyclic compounds, in which aldehydes and heterocyclic compounds were the highest of 46.81% above in totally volatile components, except that of olive oil were esters and alcohols. The characteristics of volatile flavor compounds had significant differences. The results had built the foundation for studying volatile flavor compounds in vegetable oils.