浓香花生油中挥发性风味物质的鉴别分析  

Optimization and identification of detection conditions for volatile odor substances in rapeseed oil

作　　者：周易枚 陆秦天 任翊 胡雨 樊青青 刘尧刚 蒋林慧 Zhou Yimei;Lu Qintian;Ren Yi;Hu Yu;Fan Qingqing;Liu Yaogang;Jiang Linhui(Nantong Food and Drug Inspection Center,Nantong 226006;Tongzhou District Comprehensive Inspection and Testing Center of Nantong City,Tongzhou 226300)

机构地区：[1]南通市食品药品监督检验中心,南通226006 [2]南通市通州区综合检验检测中心,通州226300

出　　处：《粮食与食品工业》2023年第1期6-11,共6页Cereal & Food Industry

基　　金：江苏省南通市市级社会民生面上科技项目(MS12021027)。

摘　　要：本试验对花生油中挥发性风味物质进行顶空固相微萃取,并采用强极性和弱极性色谱柱对浓香花生油中的挥发性风味物质进行测定。结合谱库检索及匹配度分析,研究了挥发性风味物质的化学成分,测定了各化合物的含量。结果表明:通过采用两种不同极性的色谱柱对花生油中挥发性气味物质的检测,能够更加全面的了解花生油中的挥发性气味物质,鉴别出不同花生油中的相同挥发性成分,使得分析的结果与真实成分更加接近,为浓香型花生油的真实性及掺伪鉴别提供技术参考。In this study, the volatile flavor compounds in peanut oil were extracted by headspace solid-phase microextraction, and the volatile flavor compounds in fragrant peanut oil were determined by strong polarity and weak polarity chromatography. The chemical constituents of volatile flavor compounds were studied and the contents of each compound were determined by spectral library search and matching degree analysis. The results showed that the volatile odors in peanut oil could be detected by using two kinds of column with different polarity, the same volatile components in different peanut oil were identified, which made the analysis result closer to the real components, and provided technical reference for the authenticity and adulteration identification of fragrant peanut oil.

关 键 词：浓香花生油 挥发性 风味物质 鉴别 

分 类 号：TS201[轻工技术与工程—食品科学]