浓香葵花籽油挥发性风味成分的鉴定  

Indentification of volatile flavor compounds of sunflower oil

作　　者：周萍萍[1] 黄健花[1] 宋志华[1] 王兴国[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第14期128-131,共4页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划(2011BAD02B03)

摘　　要：采用顶空固相微萃取法(HS-SPME)萃取葵花籽油的挥发性风味物质,优化了萃取条件,采用气相色谱-质谱联用(GC-MS)对其进行分离鉴定。结果表明,萃取温度50℃和萃取时间50min下解吸5min萃取效果最好,经数据库检索,葵花籽油中共鉴定出97种化合物,占总检出化合物的83.14%,包括吡嗪、呋喃、醛、酯和酸等化合物。初步判断葵花籽油主要香气成分中包含2-戊基呋喃和2,5-二甲基吡嗪。The volatile flavor compounds in sunflower oil were extracted by using headspace solid phase microextraction（HS-SPME） and it was performed by capillary gas chromatography-mass spectrometry（GC-MS） to separate and identify the volatile compound. The optimum extraction conditions were determined and listed as follows=the extraction temperature of 50℃,the extraction time of 50rain and the desorption time of 5min. A total of 97 compounds which accounted for 83.14% of all the extracted compounds were identified as pyrazine, furan,aldehydes,esters,acids and so on. The results showed that 2-pentyl furan and 2,5-bimethylpyrazine were included in the characteristic aroma compents of sunflower oil.

关 键 词：葵花籽油 顶空固相微萃取 气相色谱-质谱联用 挥发性成分 

分 类 号：TS225.15[轻工技术与工程—粮食、油脂及植物蛋白工程]