顶空-气质联用分析一级菜籽油储藏期间挥发性成分变化  

Analysis of volatile compounds changes in rapeseed oil during storage by headspace extraction-gas chromatography-mass spectrometry

作　　者：王茜茜[1] 易起达[1] 袁建[1] 王立峰[1] 鞠兴荣[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省粮油品控及深加工技术重点实验室,南京210046

出　　处：《食品科技》2013年第1期187-190,共4页Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2011BAD02B02);江苏省科技支撑计划项目(BE2012764)

摘　　要：实验采用顶空-气质联用技术分析一级菜籽油及其储藏期间的挥发性成分变化。结果表明,一级菜籽油主要的挥发性成分有:醛类、烷烃类、醇类、酮类、有机酸类、酯类以及杂环类等,经2个月储藏后,醛类、醇类、杂环类挥发性物质增加,烷烃类、酯类挥发性物质减少,含量变化较为明显的挥发性物质是:丙烯醛、己醛、庚醛、壬醛、(E)2,4-庚二烯醛、二丁基羟基甲苯、庚醇。The volatile compounds of 1st grade rapeseed oil sample were analyzed by using headspace extraction, together with gas chromatography and mass spectrometry. The results show that, the main volatile compounds of 1st grade rapeseed oil sample are： aldehydes, hydrocarbons, alcohols, ketones, organic acid, esters, and heterocyclic material. Compared with the original sample, 1st grade rapeseed oil which were stored 2 months have higher contents of aldehydes, alcohols, heterocyclic material meanwhile the contents of hydrocarbons and the esters decrease. After 2 months of storage, the volatile compounds of 1st grade rapeseed oil with more significant changing were： propanal, hexanal, heptanal, nonanal, （E） 2,4-heptadienal, butylated hydroxytoluene, heptanol.

关 键 词：一级菜籽油 储藏 挥发性成分 顶空-气质联用 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]