油茶籽油气相色谱与气质联用分析  

GC-FID and GC-MS analysis of camellia seed oil

作　　者：李梓铭 佘佳荣 李红爱 喻宁华 李玉平 黄军 

机构地区：[1]湖南省林产品质量检验检测中心,长沙410007 [2]广东食品药品职业学院东校区,广州510663

出　　处：《林业科技通讯》2017年第12期76-79,共4页Forest Science and Technology

基　　金：国家林业公益性行业科研专项(201304705)

摘　　要：采用GC-FID分析茶籽油中脂肪酸组成,采用GC-MS鉴定挥发性风味物质成分。结果表明:茶籽油中检测出包括2种饱和脂肪酸在内共12种脂肪酸,含量最高的是油酸;鉴定出53种挥发性风味物质,而醛类化合物对茶油的特殊风味起到主导作用。The fatty acid composition of camellia seed oil was analyzed by GC-FID, used to identify volatile flavor corn- pounds by GC-MS. The results showed that there were 12 fatty acids including 2 kinds of saturated fatty acids in camellia seed oil, and the highest content was oleic acid. Fifty-three volatile flavor compounds were identified, and aldehydes domi- nated the special flavor of the oil.

关 键 词：油茶籽油 气相色谱 气相色谱-质谱联用 固相微萃取 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]