花生油香气特征在其属性识别中的初步应用  

Primary application of aromatic characteristic in peanut oil discrimination

作　　者：李苑雯[1] 陈素娟[1] 柏文良[1] 熊岑[1] 郑彦婕[1] 

机构地区：[1]深圳市计量质量检测研究院,广东深圳518131

出　　处：《食品与发酵工业》2013年第7期193-199,共7页Food and Fermentation Industries

基　　金：国家质检总局科技项目<基于香气指纹快速识别食用油脂属性的方法研究>;项目编号:2011QK329

摘　　要：采用HS-SPME-GC/MS技术,通过优化SPME萃取涂层与萃取条件建立了花生油中香气成分的快速检测方法,共鉴定出71种化合物为花生油主要的香气组分,包括吡嗪、呋喃、吡咯、吡啶、醛、酮、醇、酸等化合物。吡嗪类化合物共19种,约占主要组分数的30%,另外呋喃类化合物7种,约占主要组分数的10%,以上2类化合物是花生油香气的主要贡献者。采用内标法计算116种化合物的相对比例,并利用主成分分析法,对17个纯花生油和16个其他植物油进行分类,结果表明116种香气组分能够很好地将花生油或其他植物油分成2大类。A fast analysis method of aroma compounds in peanut oil using optimized headspace solid-phase microextraction conditions combined with GC/MS was established. 74compounds were identified, including Pyrazine, Furans, Pyrroles, Pyridines, Aldehydes, Ketones, Alcohols, Acids in main component of peanut oil aroma. There were 19 Pyrazine compounds and 7 Furan compounds considered the main contributors of peanut oil flavor. Pure peanut oils and other vegetable oils with 116 aroma compounds calculated by internal standard were analyzed through principal component analysis （PCA）,and the result showed those 116 compound can help in identifying peanut oil and others.

关 键 词：固相微萃取 花生油 香气组分 属性识别 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]