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| Effect of vacuum dehydration on volatile compounds in peanut oil |
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| DOI： |
| KeyWord:peanut oil vacuum dehydration volatile compound |
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| Abstract: |
| With p-cresol as the internal standard, the change of volatile compounds in the process of vacuum dehydration of peanut oil was emi-quantitatively studied by headspace solid phase micro-extraction coupled with gas chromatography and mass spectrometry(HS-SPME-GC-MS). The results showed that vacuum dehydration could effectively remove the water from peanut oil and about 50% of water could be removed after vacuum dehydration for 5 min. The total volatile compounds in peanut oil remained basically the same when the vacuum dehydration time was within 15 min. But with the dehydration time prolonging, the loss of total volatile compounds in peanut oil increased. Most of the volatile compounds nearly unchanged when the vacuum dehydration time was within 15 min. A small amount of volatile compounds with sweet smelling flavor characteristics, such as benzene acetaldehyde and maltol, showed approximately linear downward trend with the dehydration time prolonging. Taken together, the vacuum dehydration could effectively remove water from peanut oil on the premise of the protection of volatile compounds. |
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