|
| Volative component analysis of Sichuan pepper oil extracted with different vegetable oils by gas chromatography-ion mobility spectroscopy |
| |
| DOI：10.12166/j.zgyz.1003-7969/2020.08.027 |
| KeyWord:vegetable oil Sichuan pepper oil GC-IMS volatile component extraction |
| FundProject:四川旅游学院-四川五丰黎红食品有限公司校企合作横向项目 |
|
| Hits: 1531 |
| Download times: 631 |
| Abstract: |
| Through understanding volatile components (VOCs) of Sichuan pepper oil extracted using different vegetable oils, the method for selecting vegetable oil was obtained. VOCs of Sichuan pepper oil extracted using different vegetable oils were collected and analyzed by GC-IMS. The results showed that VOCs of Sichuan pepper oil extracted using different vegetable oils had great differences. GC-IMS could effectively separate VOCs with similar polarity in Sichuan pepper oil, and 50 kinds of VOCs with obvious ion peak intensity change were screened out. The differences of VOCs ion peaks could be displayed by two-dimensional data visualization, the principal component analysis (PCA) model was established after data dimensionality reduction, and Sichuan pepper oil extracted using different vegetable oils could be clustered according to the different vegetable oils used for extraction. It was feasible to use GC-IMS to obtain VOCs composition characteristics of Sichuan pepper oil extracted using different vegetable oils to screen the vegetable oil raw materials for Sichuan pepper oil production enterprises. |
| View full text View/Add Comment Download reader |
| Close |
