顶空固相微萃取结合GC-MS对大豆油香气成分分析  

Analysis of Aroma Components of Soybean Oil by HS-SPME Combined with GC-MS

作　　者：王丹 王永瑞[2] 魏哲文 李效振 杨晓林 WANG Dan;WANG Yongrui;WEI Zhewen;LI Xiaozhen;YANG Xiaolin(Shihezi Customs,Shihezi,Xinjiang 832000,China;Food college,Shihezi University,Shihezi,Xinjiang 832000,China)

机构地区：[1]石河子海关,新疆石河子832000 [2]石河子大学食品学院,新疆石河子832000

出　　处：《农产品加工》2020年第1期53-55,共3页Farm Products Processing

摘　　要：采用顶空固相微萃取(Headspace solid phase microextraction,HS-SPME)结合气相色谱-质谱联用技术(Gas chromatography-mass spectrometry,GC-MS)对大豆油香气进行分析。检测出大豆油特征性香气成分共55种,包括12种醛类、3种醇类、6种酯类、4种烯类、12种烷烃类、6种酮类、6种酸类、1种杂环类及其他5种物质,其中醛类物质是大豆油的主要香气成分。The aroma components of soybean oil were identified by headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that 55 components were identified from soybean oil,including 12 aldehydes,3 alcohols,6 esters,4 alkenes,12 alkanes,6 acids,6 ketones,1 heterocyclicsand 5 others.The aroma components in soybean oil were mainly aldehydes.

关 键 词：大豆油 香气成分 分析顶空固相微萃取 气相色谱-质谱技术 

分 类 号：TS264[轻工技术与工程—发酵工程]