袁桃静.基于电子鼻、HS-GC-IMS和HS-SPME-GC-MS 对5种食用植物油挥发性风味成分分析[J].中国油脂,2020,45(9):102~111.[YUAN Taojing.Detection of volatile flavor compounds in five edible vegetable oils by electronic nose, HS-GC-IMS and HS-SPME-GC-MS[J].China Oils and Fats,2020,45(9):102~111.]
基于电子鼻、HS-GC-IMS和HS-SPME-GC-MS 对5种食用植物油挥发性风味成分分析
Detection of volatile flavor compounds in five edible vegetable oils by electronic nose, HS-GC-IMS and HS-SPME-GC-MS
  
DOI:
中文关键词:  食用植物油;挥发性成分;电子鼻;顶空气相色谱-离子迁移谱(HS-GC-IMS);顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)
英文关键词:edible vegetable oil; volatile component; electronic nose; headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS); headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS)
基金项目:国家重点研发计划(2018YFD0901003);广西创新驱动专项(桂科AA17204075)
作者单位
袁桃静 1.广西大学 轻工与食品工程学院,南宁 530004; 
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中文摘要:
      采用电子鼻、顶空气相色谱-离子迁移谱(HS-GC-IMS)和顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)法对5种食用植物油(花生油、大豆油、玉米油、油茶籽油、棕榈油)中挥发性成分进行分析,并采用相对气味活度法确定关键风味物质。结果表明:电子鼻检测发现花生油与油茶籽油气味轮廓相似,但花生油气味浓度大于油茶籽油,大豆油、玉米油和棕榈油整体气味差异相对较小且浓度较低;HS-GC-IMS共检出5种食用植物油56种化合物(其中定性24种),定性的共有风味化合物为戊醛(单体)、己醛(单体)、庚醛、1-戊醇(单体)、1-丙醇、2-丁酮(单体)、辛醛和丁醛(单体),并得到5种食用植物油差异图谱;HS-SPME-GC-MS鉴定出5种食用植物油86种化合物,共有关键风味化合物为己醛、壬醛和庚醛,花生油、大豆油和棕榈油特有关键风味化合物分别为吡嗪类化合物、(E,E)-2,4-庚二烯醛和6-甲基-5-庚烯-2-酮。
英文摘要:
      The volatile components in 5 edible vegetable oils(peanut oil,soybean oil,corn oil,oil-tea camellia seed oil and palm oil) were analyzed by electronic nose, headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS),and the relative odor activity value method was used to determine the key flavor compounds.The results showed that the odor profile of peanut oil was similar to that of oil-tea camellia seed oil, and its odor concentration was higher than that of oil-tea camellia seed oil,while the overall odor differences of soybean oil, corn oil and palm oil were relatively small and the concentrations were low by electronic nose.56 compounds in 5 edible vegetable oils were identified by HS-GC-IMS, of which 24 kinds were qualitative,and the qualitative common flavor components were pentanal (monomer), hexanal (monomer), heptanal, 1-pentanol (monomer), 1-propanol, 2-butanone (monomer), octanal and butanal (monomer),and fingerprints of 5 edible vegetable oils were obtained.86 compounds were identified in 5 edible vegetable oils by HS-SPME-GC-MS. The common key flavor compounds were hexanal, nonanal and heptanal. The key flavor compounds of peanut oil, soybean oil and palm oil were pyrazine compounds, (E, E) - 2,4-heptandenal and 6-methyl-5-heptanone-2-one, respectively.
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