基于气相色谱-飞行时间质谱分析花生油成分  

Study on the Components of Peanuts Oil by GC-TOFMS

作　　者：黄丹彤 刘晓艳[1,2] 钱敏 白卫东[1,2] 方嘉沁 王凤娇[3] 潘振辉 闫杰 HUANG Dantong;*LIU Xiaoyan;QIAN Min;BAI Weidong;FANG Jiaqin;WANG Fengjiao;PAN Zhenhui;YAN Jie(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;Guangzhou Key Laboratory of Guangdong Style Traditional Food Processing and Safety Control,Guangzhou,Guangdong 510225,China;Guangzhou Restaurant Group Likoufu Food Co.,Ltd.,Panyu,Guangdong 511400,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广州市广式传统食品加工与安全控制重点实验室,广东广州510225 [3]广州酒家集团利口福食品有限公司,广东番禺511400

出　　处：《农产品加工》2020年第2期57-60,63,共5页Farm Products Processing

基　　金：广州市科技攻关项目(201604020074);仲恺农业工程学院-广州酒家产学研合作项目“广式传统食品的研究与开发”(D11820760);广东省研究生教育创新计划项目“仲恺农业工程学院-广州酒家集团利口福食品有限公司联合培养研究生示范基地”(201710)

摘　　要：采用GC-TOFMS技术分析花生油的成分,鉴定出有机酸40种,氨基酸及其衍生物9种,醇类及酯类均为7种,酮类6种,糖类及其衍生物5种,酚类、醛类、胺类均为2种,烯类1种,其他10种,共91种化合物。结果表明,有机酸在花生油中的相对含量最高,且数量最多。此外,醇类、氨基酸及其衍生物、酯类等也具有较高的相对含量和化合物数量。研究结果为花生油产品开发和品质控制提供了技术支撑。The components of peanut oil were detected and analyzed by GC-TOFMS.The results showed that a total of 91 flavor components were identified,including 40 organic acid,9 amino acids and their derivatives,7 alcohols,7 esters,6 ketones,5 sugars and their derivatives,2 phenols,2 aldehydes,2 amines,1 alkenes and 10 others.Organic acids have the highest relative content and largest amount of components in this oil,followed by alcohols,eaters,amino acids and their derivatives.The results provided technical support for the development and quality control of peanut oil.

关 键 词：花生油 成分 飞行时间质谱 有机酸 氨基酸 醇类 酯类 酮类 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]