SPME-GC-MS结合化学计量学方法分析4种植物油挥发性成分

Analysis of volatile components in 4 vegetable oils by SPME-GC-MS combined with chemometrics

采用固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)对茶油、菜籽油、花生油、大豆油4种植物油的挥发性成分进行定性定量分析,共鉴别出140种挥发性成分,其中山茶油和大豆油共检测出51种挥发性成分,菜籽油和花生油共检测出54种挥发性成分。主要为醛类、烷烃类、酯类、醇类、杂环类、酮类、烯烃类、酚类等物质。由于4种不同植物油的挥发性成分差别较大,利用主成分分析方法分析4种植物油挥发性成分的差异。结果表明,前3种主成分累积贡献率达到80.8%,4种不同的植物油能通过挥发性成分的差异被完全区分开,这些挥发性成分含量的差异,形成不同品种植物油各自的风味特征。

The volatile components of camellia oil,rapeseed oil,peanut oil and soybeanoil were qualitatively and quantitatively by solid phase microextraction-gas chromatography-mass spectrometry.A total of 140 volatile components were identified,of which 51 volatilecomponents were detected in camellia oil and soybean oil,54 volatile components were detected in rapeseed oil and peanut oil.It mainly contains aldehydes,alkanes,esters,alcohols,heterocyclics,ketones,olefinsand phenols.Due to the largedifference in volatile componentsof four different vegetable oils,principal component analysis was used to analyze the difference in volatile components of the four vegetable oils.The results showed that the cumulative contribution rate of the first three principal components reached 80.8%.The fourdifferent vegetable oils could be completely distinguished by the difference of volatile components.The difference of these volatile components formed the flavor characteristics ofdifferent varieties of vegetable oil.