菜籽油挥发性成分检测及高温处理前后变化分析  

Determination of Volatile Compounds from Refined Rapeseed Oil and Their Changes Before and After High Temperature Treatment

作　　者：李祥慧 周文君 易阳 胥伟 王丽梅 LI Xianghui;ZHOU Wenjun;YI Yang;XU Wei;WANG Limei(College of Food Science and Engineering,Wuhan Polytechnic University/Hubei Provincial Key Laboratory for Agricultural Products Processing and Conversion,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北省农产品加工与转化重点实验室,湖北武汉430023

出　　处：《食品科技》2020年第3期190-195,共6页Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0401103)。

摘　　要：采用固相微萃取(SPME)与气相色谱-质谱(GC-MS)联用技术检测菜籽油挥发性成分,优化其萃取条件,并分析6种菜籽油高温处理前后的挥发性成分差异。考察萃取柱类型、萃取时间和温度对挥发性成分总峰面积和总检出物数量的影响,优化前处理条件为:采用75μm CAR/PDMS萃取柱进行HS-SPME处理进样、萃取温度70℃、萃取时间40 min,在此条件下测定6种菜籽油经高温处理前后的挥发性成分,采用化学计量学方法,以最小峰面积不低于1%分别筛选出8个和15个共有特征成分。经短时高温处理后,菜籽油的醛类、烯类、醇类等烷烃类挥发性成分增加,尤其是高温处理前后共有的己醛、辛醛、1-乙基-环己烯和壬醛,而芳香族类成分减少。菜籽油短时高温处理后,风味发生显著变化,共有挥发性成分数量增加,有利于风味品质分析比较。The volatile components of rapeseed oil were analyzed by the headspace solid phase microextraction(HS-SPME) method with optimized extraction conditions.The volatile components of six different rapeseed oils before and after high temperature treatment were then compared.The effects of extraction column type,extraction time and temperature on the amount and total peak area of volatile components detected by GC-MS were investigated.The optimized conditions of HS-SPME injection were as follows 75μm CAR/PDMS extraction column,extraction temperature 70℃,and extraction time 40 min.Under these conditions,the volatile components of 6 kinds of rapeseed oils before and after high temperature treatment were measured.Using the stoichiometry method,8 and 15 common characteristic components were screened with a minimum peak area of not less than l%.After a short time of high temperature treatment,alkanes such as aldehydes,alkenes,and alcohols were increased,especially hexanal,octanal,1-ethyl-cyelohexene and furfural,but aromatic components were reduced.The volatile components of rapeseed oil after high temperature treatment were significantly changed,and the total number of volatile components increased,which is beneficial to the analysis of flavor quality.

关 键 词：挥发性成分 气相色谱-质谱联用 短时高温处理 化学计量学 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]