基于香气强度的芝麻油特征香气成分分析  

Analysis of characteristic aroma components of sesame oil based on flavor intensity

作　　者：万茵[1] 宋莹蕾 白丽霞[1] 付桂明[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,食品学院,江西南昌330047 [2]南昌大学中德食品工程中心,江西南昌330047

出　　处：《粮食与油脂》2016年第11期31-34,共4页Cereals & Oils

基　　金：国家自然科学基金资助项目(31360391)

摘　　要：采用固相微萃取–气质联用技术对7个不同品牌的芝麻油样品挥发性成分进行检测分析,共分离鉴定出56种化合物,其中,甲基吡嗪、2–乙基–5–甲基吡嗪、2,5–二甲基吡嗪、2,6–二甲基吡嗪、3–乙基–2,5–二甲基吡嗪、苯甲醛、5–甲基–2–糠醛7种化合物为芝麻油香气组成的主要挥发性成分;通过内标法定量和香气强度分析,确定2–乙基–5–甲基吡嗪、2,5–二甲基吡嗪、2,6–二甲基吡嗪是调控芝麻油主体香气特征的重要物质,其中2–乙基–5–甲基吡嗪是体现不同品种芝麻油香气特征的重要成分。The volatile components of seven commercial brands of sesame oil were analyzed by solid phase micro-extractioncombined with gas chromatography-mass spectrometry. 56 compounds were identified altogether. 7 compounds among them were verified as important volatile components of sesame oil, such as methylpyrazine, 2-ethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, benzaldehyde, and 5-methyl-2-furaldehyde. It was observed that 2-ethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6- dimethylpyrazine were the significant compounds which regulated the main aroma characteristics of sesame oil by quantitative internal standard method and flavor intensity method. 2-ethyl-5-methyl pyrazine was an important compound which reflected the characteristic flavor of different varieties of sesame oil.

关 键 词：芝麻油 香气成分 香气强度 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]