初榨橄榄油挥发性风味成分的鉴定  

Identification of Volatile Flavor Components of Virgin Olive Oil

作　　者：钟诚[1,2] 薛雅琳[2] 王兴国[1] 张东[2] 张东生[1] 徐冉[1] 

机构地区：[1]江南大学食品学院,无锡214122 [2]国家粮食局科学研究院,北京100037

出　　处：《中国粮油学报》2014年第12期77-82,共6页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业科研专项(2012104010-3)

摘　　要：采用顶空固相微萃取-气质联用（HS-SPME-GC/MS）分离鉴定了陇南市武都初榨橄榄油和西班牙特级初榨橄榄油中的挥发性风味成分.结果表明,在7个不同品种油橄榄的国产初榨橄榄油中共鉴定出86种化合物,主要是C6的醛和醇,以及它们相应的酯,还有一些烯烃和萜烯类化合物.其中（E）-2-己烯醛相对质量分数为7.14％ ～ 46.22％;在6个西班牙特级初榨橄榄油中共鉴定出101种化合物,其中（E）-2-己烯醛质量分数（1.76％～5.25％）低于国产初榨橄榄油,而（Z）-乙酸-3己烯酯（7.53％～13.76％）和（E）-2-十二碳烯（5.47％～34.75％）相对质量分数较高.试验结果还表明,初榨橄榄油挥发性风味成分很大程度上取决于油橄榄品种和产地.The volatile flavor components of virgin olive oils extracted from olive cultivated in Wudu area of Longnan and imported from Spain were investigated by using HS - SPME - GC/MS. The results showed that a total of 86 compounds were identified in domestic virgin olive oil from seven different varieties, mainly represented by C6 al- dehydes and alcohols, corresponding esters, also some alkenes and terpenes. The relative content of （E） -2 -hexenal ranged from 7.14% to 46.22%. A total of 101 compounds were identified in Spanish extra virgin olive oil, and （E） -2 -hexenal content was 1.76%- 5.25% which was lower than that of Wudu virgin olive oil. While （Z） -3 - hexenyl acetate and （E） - 2 - dodecene reached high contents of 7.53% - 13.76% and 5.47% - 34.75% respec- tively. The experimental results also showed that olive variety and origin had significant effects on the flavor volatiles of virgin olive oil.

关 键 词：油橄榄 初榨橄榄油 顶空-顶空固相微萃取 气相色谱-质谱法 挥发性化合物 

分 类 号：O657.32[理学—分析化学]