摘要
为了提高浓香葵花籽油风味物质的萃取效果及对其气味活性物质进行鉴定,对顶空固相微萃取(HS-SPME)的萃取条件进行优化,并结合气相色谱-嗅闻-质谱技术(GC-O-MS)对浓香葵花籽油的气味活性物质进行分离和鉴定。结果表明,HS-SPME萃取浓香葵花籽油的最佳条件为样品3 g, DVB/CAR/PDMS萃取头长度2 cm,萃取温度70℃,萃取时间50 min。通过GC-O-MS分析,在浓香葵花籽油(160℃烘烤葵花籽仁25 min)中共鉴定出63种挥发性物质,其中12种具有气味活性,包括4种吡嗪类(烤香味和坚果味)、2种呋喃类(焦糖味和甜香味)、4种醛类(生青味、果香和油脂味)、1-辛烯-3-醇(蘑菇味)和α-蒎烯(木质味)。利用HS-SPME结合GC-O-MS可鉴定浓香葵花籽油的气味活性成分。
In order to improve the extraction effect of flavor substances and identify the aroma-active substances in fragrant sunflower seed oil, the extraction conditions of headspace solid-phase microextraction(HS-SPME) were optimized, then the aroma-active substances of fragrant sunflower seed oil were separated and identified by GC-O-MS. The results showed that the optimal HS-SPME extraction conditions for fragrant sunflower seed oil were obtained as follows: 3 g sample, DVB/CAR/PDMS extraction fiber length 2 cm, extraction temperature 70℃, and extraction time 50 min. A total of 63 volatile substances were identified by GC-O-MS in the fragrant sunflower seed oil(roasting sunflower seed kernel at 160℃ for 25 min), of which 12 were aroma-active substances, including 4 pyrazines(roasted and nutty aromas), 2 furans(caramel-like and sweet aromas), 4 aldehydes(green, fruint and fatty aromas), 1-octen-3-ol(mushroom-like aroma) and α-pinene(woody aroma). The aroma-active substances in fragrant sunflower seed oil can be identified by HS-SPME-GC-O-MS.
作者
尹文婷
师瑞
马宇翔
王岸娜
汪学德
YIN Wenting;SHI Rui;MA Yuxiang;WANG Anna;WANG Xuede(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2023年第2期91-97,共7页
China Oils and Fats
基金
国家特色油料产业技术体系(CARS-14-1-29)
河南工业大学高层次人才科研启动基金(2018BS060)。
