| 孙旭媛，刘元法，李进伟.HS-SPME-GC-MS分析4种植物油加热氧化挥发性产物[J].中国油脂,2018,43(10):.[SUN Xuyuan，LIU Yuanfa，LI Jinwei.Analysis of thermal oxidation volatile products of four vegetable oils by HS-SPME-GC-MS[J].China Oils and Fats,2018,43(10):.] |
| HS-SPME-GC-MS分析4种植物油加热氧化挥发性产物 |
| Analysis of thermal oxidation volatile products of four vegetable oils by HS-SPME-GC-MS |
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| DOI： |
| 中文关键词: 植物油 氧化 挥发性物质 气质联用 |
| 英文关键词:vegetable oil oxidation volatile substance GC- MS |
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| 摘要点击次数: 1239 |
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| 中文摘要: |
| 采用顶空固相微萃取-气质联用法(HS-SPME-GC-MS)对4种脂肪酸组成不同的植物油（棕榈油、菜籽油、葵花籽油和亚麻籽油）在120、150、180?℃加热氧化条件下产生的挥发性产物进行分析。结果表明：同种植物油不同温度加热氧化挥发性产物差异不大，不同脂肪酸组成的植物油挥发性产物有明显差异；4种植物油共有的加热氧化挥发性产物主要有1-辛烯-3-醇、正辛醇、正己醛、2-庚烯醛、壬醛、反-2-辛烯醛、反-2-壬醛、反-2-癸烯醛、2-十一烯醛、反式-2,4-癸二烯醛、甲酸、正戊酸、己酸、庚酸、辛酸、壬酸；在120?℃加热氧化36 h 时，棕榈油、菜籽油、葵花籽油和亚麻籽油中反式-2,4-癸二烯醛含量分别达到200.64、414.68、579.06、54.72 mg/kg。反式-2,4-癸二烯醛和己酸可作为常见植物油中的特征挥发性物质评价油脂热氧化程度。 |
| 英文摘要: |
| The thermal oxidation volatile products of four vegetable oils with different fatty acid compositions (palm oil, rapeseed oil, sunflower seed oil and linseed oil)heating at 120, 150, 180?℃ were analyzed by headspace solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the thermal oxidation volatile products of each vegetable oil under different heating temperatures had little difference, while great difference was found in the thermal volatile products of different vegetable oils. The common thermal oxidation volatile products of the four vegetable oils mainly were 1-octen-3-ol, n-octanol, n-hexanal, (Z)-2-heptenal, nonanal, trans-2-octenal, trans-2-nonanal, trans-2-decenal, 2-undecenal, (E,E) -2,4-decadienal, formic acid, pentanoic acid, hexanoic acid, heptanoic acid, octanoic acid and nonanoic acid. The contents of (E,E)-2,4-decadienal in palm oil, rapeseed oil, sunflower seed oil and linseed oil reached 200.64, 41468, 579.06 mg/kg and 54.72 mg/kg respectively when heating at 120?℃ for 36 h. (E,E)-2,4-decadienal and hexanoic acid could be used as characteristic volatile substances to assess the oxidation degree of common vegetable oils. |
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