菜籽油挥发性成分的多样性分析

Analysis on Diversity of Volatile Components from Rapeseed Oils

采用气相色谱-质谱联用法分析49种菜籽油样品模拟烹饪前后的挥发性成分,并结合化学计量学方法解析成分的多样性及关联因素。油样含21种共有挥发性成分,包括醛类、烯类、酮类、酸类、杂环类和苯环类。而经烹饪处理后检出22种共有成分,其中醛类和酯类的相对含量明显增加,但气相色谱图相似度分析显示其多样性减弱。比较不同类别油样主要挥发性成分相对含量的中位数发现,挥发性组分差异与产地、油菜籽种类、生产工艺、产品等级和上架期密切相关。基于挥发性成分的多元方差分析,可初步区分国产和进口(加拿大和澳大利亚)油样,但未能有效分别不同种类、生产工艺、产品等级和上架期的样品。研究结果可用于菜籽油风味品质的识别和控制。

Forty-nine rapeseed oil products were collected for the detection of volatile components using gas chromatography-mass spectrometry combined with a simulated cooking method.The diversity of volatile components,as well as and the potential factors related to the diversity,was analyzed by chemometrics methods.The rapeseed oils contain 21 common volatile components including aldehydes,alkenes,ketones,acids,heterocycles and benzodiazepines.After simulated cooking,22 common volatile components from the oils were detected,in which aldehydes andesters showed obvious increases in the relative content.According to the similarity analysis of gas chromatograms,it was found that the diversity of volatile components from 49 rapeseed oil products was weakened after cooking.The relative contents of main volatile components among different classifications of the products,which were expressed as medians,showing certain differences,indicating the relationship of producing area,rapeseed species,producing technology,product grade and shelf-time with the diversity of volatile components.The home-made products could be distinguished from the imported products from Canada and Australian by multivariate analysis of variance on the volatile components.By comparison,the products classified into different rapeseed species,producing technologies,product grades or shelf-times were undifferentiated.The results could provide a reference for identifying and monitoring the flavor quality of rapeseed oils.