SDE-GC-MS分析不同油莎豆油中挥发性风味成分  

Analysis of volatile flavor components in different Cyperus esculentus oil by SDE-GC-MS

作　　者：刘玉兰[1] 宋二立 郭平平 陈璐 马宇翔[1] 张振山[1] LIU Yu-lan;SONG Er-li;GUO Ping-ping;CHEN lu;MA Yu-xiang;ZHANG Zhen-shan(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2022年第11期69-74,103,共7页Cereals & Oils

基　　金：国家重点研发计划项目“大豆及其替代作物产业链科技创新”(SQ2019YFD100114);河南省重大科技专项“高产优质油莎豆新品种选育及产业化示范”(211100110100)。

摘　　要：以3个不同产地油莎豆为原料,分别采用冷榨和热榨制取油莎豆油样品,采用同时蒸馏萃取-气相色谱-质谱联用(SDE-GC-MS)技术对样品中的挥发性成分及含量进行检测分析,结合气味活度值(odor activity value,OAV)和主成分分析(principal component analysis,PCA)确定油莎豆油中的关键风味化合物。结果表明:6个油莎豆油样品中共检测出10类242种挥发性成分,共有成分18种,包括醛类成分11种、烷烃类成分4种、烯烃类成分1种、呋喃类成分和苯酚类成分各1种。3个冷榨油中挥发性成分含量为20 227.61~68 699.15μg/kg,3个热榨油中含量为22 347.20~71 886.64μg/kg,热榨油莎豆油中挥发性成分含量明显高于冷榨油莎豆油,6个油莎豆油样品中的共有特征挥发性风味成分是反式-2,4-癸二烯醛、2-正戊基呋喃、2-十一烯醛、壬醛、反式-2-癸烯醛、己醛、庚醛和辛醛,此外3个热榨油莎豆油中还含有共有特征挥发性风味成分3-乙基-2,5-二甲基吡嗪,这是油料焙炒压榨所制取浓香型油脂中共有的关键挥发性风味成分。Cyperus esculentus oil samples from three different producing areas were prepared by cold pressing and hot pressing respectively.The volatile components and contents in the samples were detected and analyzed by SDE-GC-MS,and the key flavor compounds in Cyperus esculentus oil were determined by odor activity value(OAV) and principal component analysis(PCA).The results showed that 10 types of 242 volatile components were detected in 6 samples,including 18 components in total,including 11 aldehydes,4 alkanes,1 alkene,1 furan and 1 phenol.The volatile components in three cold-pressed oils were 20 227.61-68 699.15 μg/kg,and those in three hot-pressed oils were 22 347.20-71 886.64 μg/kg.The volatile components in hot-pressed Cyperus esculentus oil were obviously higher than those in cold-pressed Cyperus esculentus oil,and the common characteristic volatile flavor of six Cyperus esculentus oil samples were trans-2,4-decadienal,2-n-pentylfuran,2-undecenal,nonanal,trans-2-decadienal,hexanal,heptanal and octanal.In addition,the three hot-pressed Cyperus esculentus oils also contained the common characteristic volatile flavor component 3-ethyl-2,5-dimethylpyrazine,which was the key volatile flavor component of strong flavor oils produced by roasting and pressing oil.

关 键 词：油莎豆油 挥发性成分 同时蒸馏萃取-气相色谱-质谱联用(SDE-GC-MS) 气味活度值 主成分分析 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]