浓香花生油中挥发性风味物质的鉴别分析

Optimization and identification of detection conditions for volatile odor substances in rapeseed oil

本试验对花生油中挥发性风味物质进行顶空固相微萃取,并采用强极性和弱极性色谱柱对浓香花生油中的挥发性风味物质进行测定。结合谱库检索及匹配度分析,研究了挥发性风味物质的化学成分,测定了各化合物的含量。结果表明:通过采用两种不同极性的色谱柱对花生油中挥发性气味物质的检测,能够更加全面的了解花生油中的挥发性气味物质,鉴别出不同花生油中的相同挥发性成分,使得分析的结果与真实成分更加接近,为浓香型花生油的真实性及掺伪鉴别提供技术参考。

In this study, the volatile flavor compounds in peanut oil were extracted by headspace solid-phase microextraction, and the volatile flavor compounds in fragrant peanut oil were determined by strong polarity and weak polarity chromatography. The chemical constituents of volatile flavor compounds were studied and the contents of each compound were determined by spectral library search and matching degree analysis. The results showed that the volatile odors in peanut oil could be detected by using two kinds of column with different polarity, the same volatile components in different peanut oil were identified, which made the analysis result closer to the real components, and provided technical reference for the authenticity and adulteration identification of fragrant peanut oil.