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| 不同产地压榨山茶油挥发性风味成分顶空取样GC-MS分析 |
| Headspace sampling GC-MS analysis of volatile flavor compounds in pressed oil-tea camellia seed oil from different areas |
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| DOI： |
| 中文关键词: 山茶油 挥发性风味成分 顶空取样 GC-MS分析 |
| 英文关键词:oil-tea camellia seed oil volatile flavor compounds headspace sampling GC-MS analysis |
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| 中文摘要: |
| 采用顶空取样结合GC-MS技术比较分析不同产地压榨山茶油的挥发性风味成分。结果表明：在样品用量4 g、顶空平衡温度150?℃、顶空平衡时间25 min、进样时间1 min条件下，分析效果最理想；从不同产地压榨山茶油样品中共鉴定出117种挥发性风味成分，共有成分20种，主要为醛类化合物，不同产地间挥发性风味成分含量有差异，且海南山茶油主要挥发性风味成分含量与内地（湖南、江西、广西）山茶油区别较大。 |
| 英文摘要: |
| The volatile flavor compounds in pressed oil-tea camellia seed oil from different areas were analyzed by headspace sampling combined with GC-MS method. The results showed that under the conditions of dosage of sample 4 g, headspace equilibrating temperature 150?℃, headspace equilibrating time 25 min and sample injection time 1 min, the analysis effect was the best.Under these conditions, 117 kinds of volatile flavor components were identified in oil-tea camellia seed oil samples, and 20 kinds of volatile flavor components were detected in all the samples, which mainly were aldehydes. There were definite differences in the contents of main volatile flavor components in oil-tea camellia seed oil from different areas, and the difference was more obvious between oil-tea camellia seed oil from Hainan and inland provinces(Hunan, Jiangxi, Guangxi). |
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