植物油中挥发性风味成分分析鉴定技术研究进展

Research Progress in the Analysis and Identification of Volatile Flavor Components in Vegetable Oil

植物油富含多种功能成分,广泛应用于食品、饲料、化工等行业。挥发性风味成分与植物油的品质息息相关,而分析鉴定技术是植物油风味成分研究的基本手段。本文对国内外植物油中挥发性风味成分的分析前处理技术(同时蒸馏萃取法、水蒸气蒸馏法、顶空法、固相微萃取技术、溶剂辅助蒸发法等)和鉴定方法(气相色谱法、气相色谱-质谱联用法、气相色谱-嗅闻法、香气活性值法、电子鼻技术、全二维气相色谱飞行时间质谱法)的原理、特点、应用状况进行了概述,并对各种方法进行了比较,旨在为风味食用植物油的开发提供一定的数据参考。

Vegetable oil is rich in a variety of functional components,widely used in food,feed,chemical industry and other industries.Volatile flavor components are closely related to the quality of vegetable oil.The analysis and identification technology are the basic means for the study of flavor components of vegetable oil.In this paper,the principle,characteristics and application of pretreatment technologies(simultaneous distillation extraction,steam distillation,headspace,solid phase microextraction,solvent assisted evaporation,etc.)and identification methods(gas chromatography,gas chromatography-mass spectrometry,gas chromatography-olfactory,odor activity value method,electronic nose technology,comprehensive two-dimensional gas chromatography/time-of-flightmass spectrometry)of volatile flavor components in vegetable at home and abroad were summarized,and various methods were compared to provide data reference for the development of flavor edible vegetable oil.