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| Identification of pressed vegetable oil and extracted vegetable oil by headspace-gas chromatography-mass spectrometry |
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| DOI： |
| KeyWord:headspace-gas chromatography-mass spectrometry identification press extraction vegetable oil |
| FundProject:浙江省科技厅省属科研院所专项（2021F1065-9） |
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| Abstract: |
| In order to provide technical support for the exploration of vegetable oil production mode, a method for identifying pressed vegetable oil and extracted vegetable oil was established. The residual solvent in vegetable oil was determined by headspace-gas chromatography-mass spectrometry. The equilibrium temperature of headspace injection was optimized, and the characteristic components of residual solvent in vegetable oil was identified. By analyzing the characteristic components in pressed and extracted vegetable oil samples, the extraction method of vegetable oil was identified. The results showed that the peak areas of main components of No. 6 solvent increased with the increase of equilibrium temperature, and the optimal equilibrium temperature was 150 ℃. The linearity of five main components was good in the range of 0-1.00 mg/kg, the correlation coefficient was more than 0.999, and the detection limits was 0.001 0-0.014 4 mg/kg. The components of No.6 solvent were relatively complex, including not only alkane and cycloalkanes, but also olefins, aromatic hydrocarbons (including polycyclic aromatic hydrocarbons). The solvent residues in the extracted vegetable oil were mainly 2-methylpentane, 3-methylpentane, n-hexane, methylcyclopentane and cyclohexane, accounting for 97.5%, which were similar to the contents of these five substances in No. 6 solvent(accouting for 96.6%). Therefore, it was determined that these five substances were characteristic components of residual solvents in vegetable oil. The determination of practical samples showed that there was no or low solvent residue in pressed vegetable oil, while there was solvent residue in the extracted vegetable oil and the residue amount was relative high. The methods for identifying pressed vegetable oil and extracted vegetable oil were summarized as follows: if four or more characteristic components of No. 6 solvent at the same time or the total content of characteristic components greater than or equal to 0.50 mg/kg were detected, the sample could be determined as extracted vegetable oil. If less than or equal to three main components of No. 6 solvent at the same time and the total content of characteristic components less than 0.50 mg/kg were detected, the sample could be judged as pressed vegetable oil. By analyzing characteristic components of No. 6 solvent in vegetable oil using headspace-gas chromatography-mass spectrometry, the pressed vegetable oil and extracted vegetable oil can be identified based on the presence or absence and content of its characteristic components. |
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