摘要
为测定食用油中香气成分的组成与含量,利用固相微萃取-气质联用技术(solid phase microextraction-gas chromatography-mass spectrometer,SPME-GC-MS)对橄榄油、花生油、亚麻籽油、葵花油、调和油等食用油进行香气成分分析。通过试验测定各种食用油中香气的种类与含量,对其进行数据分析。几种食用油中香气的主要种类有烷类、醛类、醇类、胺类、酯类、烯类、酮类、酚类等,测得各种食用油中香气种类数量的排序为亚麻籽油>橄榄油>花生油>葵花油>调和油,其中醛类在亚麻籽油、橄榄油和花生油中所占比例最大,调和油中香气成分相对较少。
In order to determine the composition and content of aroma components in edible oil,thecombination of solid-phase microextraction and temperament were used to treat olive oil,peanut oil,sesameoil,sunflower oil and blended oid. The types and contents of aroma in various edible oils were determined byexperiment,and the data were analyzed. The main types of aroma were alkanes,aldehydes,alcohols,amines,esters,olefins,ketones,phenols,etc.,the amount of aroma species in various edible oils was sorted as sesameoil〉 olive oil〉 peanut oil〉 sunflower oil〉 blended oid,which aldehydes in the sesame oil,olive oil and peanutoil in the largest proportion, to reconcile the oil aroma composition was relatively small.
作者
高亚楠
王俊斌
王海凤
丁璐
刘海学
GAO Ya-nan;WANG Jun-bin;WANG Hai-feng;DING Lu;LIU Hai-xue(Department of Basic Sciences, Tianjin Agricultural University, Tianjin 300384, China;Center forAgricultural Analysis and Measurement, Tianjin Agricultural University, Tianjin 300384, China)
出处
《食品研究与开发》
CAS
北大核心
2018年第11期106-109,共4页
Food Research and Development
基金
国家级大学生创新创业训练计划项目(201710061016)
天津农学院高校教师教育改革创新引导发展项目(20171009)
天津农学院创新创业实验室项目
关键词
气相色谱-质谱联用仪
食用油
固相微萃取
香气
gas chromatography-mass spectrometer（GC-MS）
edible oil
solid phase microextraction
aroma
