浓香菜籽油挥发性风味成分的鉴定

Identification of volatile flavor components of fragrant rapeseed oil

采用顶空固相微萃取(HS–SPME)与气相色谱–质谱(GC–MS)联用技术对浓香菜籽油挥发性风味成分进行了鉴定。结果表明:该浓香菜籽油的主要挥发性风味成分为硫甙降解产物、氧化挥发物(醛、醇、酮等)及杂环类物质,其中硫甙降解产物以甲基腈、5–氰基–1–戊烯、苯基丙腈、4–异硫氰基–1–丁烯为主,氧化挥发物以1,5–己二烯–3–醇、3,5–二甲氧基乙酰基苯基酮和糠醛为主,杂环类物质则以吡嗪类化合物为主。

The volatile flavor compounds of fragrant rapeseed oil were analyzed by headspace solid solid–phase micro extraction（SPME） coupled with gas chromatography–mass spectrometry（GC–MS） technique. The result showed that the main volatile flavor compounds of fragrant rapeseed oil were degraded glucosinolate products,oxidation volatile compounds and heterocyclic compounds. The main degraded glucosinolate products involved methallyl cyanide,5–cyanol–1–pentene,benzenepropanenitrile and 4–isothiocyanato–1–butene.The main oxidation volatile compounds involved 1,5–hexadien–3–ol,3,5–dimethoxyacetophenone and furfural. Pyrazines were the main heterocyclic compounds.