基于顶空GC×GC-TOF/MS的花生油掺伪鉴别方法  

An adulteration detection methods for peanut oil flavor based on HS-GC × GC-TOF/MS

作　　者：胡为[1,2] 韩凤梅[1] 张良晓[2] 李培武[2] 王秀嫔[2] 陈勇[1] 张文[2] 

机构地区：[1]中药生物技术湖北省重点实验室(湖北大学),湖北武汉430062 [2]中国农业科学院油料作物研究所,湖北武汉430062

出　　处：《湖北大学学报（自然科学版）》2016年第2期113-115,147,共4页Journal of Hubei University：Natural Science

基　　金：国家科技支持计划项目(2012BAK08B03);国家自然科学基金(21205118);国家农产品质量安全风险评估重大项目(GJFP2014006)资助

摘　　要：花生油因其独特香味备受消费者青睐,其市场价格普遍较高,因此成为利益驱动的食用油掺伪的重要对象,其中廉价食用油甚至非食用油添加花生油香精,以假乱真冒充花生油的情况尤为严重.采用顶空全二维气相色谱-飞行时间质谱技术(HS-GC×GC-TOF/MS),顶空温敷温度为150℃,温敷时间30 min,气相二维炉温高于一维炉温10℃,调制周期为4 s,以花生油和花生油香精的挥发性成分为检测对象,建立花生油中花生油香精掺伪鉴别技术,即通过识别花生油中是否存在花生油香精的特征成分实现花生油香精掺伪鉴别,为有效识别花生油香精掺伪提供必要的技术支撑.Peanut oil is one of favorite edible oils in China due to its special and favorable aroma. Since the price of peanut oil is often higher than other edible oils,it becomes an important target of edible oil adulteration. The phenomenon of adulteration with cheaper edible oil or even non-cooking oil and peanut oil essence is serious. In this study,volatile components in peanut oil and peanut oil essence were detected by HS-GC × GC-TOF / MS. Incubate temperature was 150 ℃,incubate time was 30 min. The secondary oven was operated at 10 ℃ higher than the primary oven throughout. The cryogenic modulation was used with modulation period（ PM） of 4. 0 s. The characteristic volatile components in peanut oil flavor were found and used to detect the adulteration of peanut oil with peanut oil flavor. The results of test samples indicate that the method proposed in this study could effectively detect the adulteration of peanut oil flavor.

关 键 词：花生油香精 特征性成分 GC×GC-TOF/MS 掺伪鉴别 

分 类 号：Q599[生物学—生物化学] O65[理学—分析化学]