摘要
番茄籽油是具有开发潜力的植物油。采用顶空固相微萃取-气相色谱质谱联用技术分析新疆、内蒙古、甘肃和浙江4个不同产地低温压榨番茄籽油的风味,共鉴定出58种挥发性风味物质,包括20种醛类化合物、5种烯类化合物、12种酯类化合物、6种醇类化合物、5种酮类化合物、3种酸类化合物、6种杂环类化合物和1种苯酚类化合物。综合而言,番茄籽油的特征风味成分主要包括油脂氧化产物和来源于番茄本身固有的香气成分。
Tomato seed oil was a kind of vegetable oil with development potential. The flavors of low temperature pressed tomato seed oils from four different regions （Xinjiang, Inner Mongolia, Gansu and Zhejiang）were investigated by headspace solid phase microextraction -gas chromatography -mass spec- trometry method. Fifty - eight kinds of volatile flavor compounds were identified, containing twenty kinds of aldehyde compounds, five kinds of alkene compounds, twelve kinds of ester compounds, six kinds of alcohol compounds, five kinds of ketone compounds, three kinds of acid compounds, six kinds of heterocydie compounds and one kind of phenolic compounds. In summary, the characteristic flavor components of tomato seed oil mainly contained oil oxidation products and aroma components from tomato itself.
出处
《中国油脂》
CAS
CSCD
北大核心
2016年第9期46-50,共5页
China Oils and Fats
基金
公益性行业(农业)科研专项(201303072)
中国农业科学院科技创新工程专项经费
