固相微萃取-气质联用技术测定5种食用植物油挥发性成分
目的 采用气相色谱-质谱 (GC-MS)对大豆油、芝麻油、花生油、橄榄油、葡萄籽油5种食用植物油中挥发性成分进行分析。方法 采用顶空固相微萃取(HS-SPME)技术对5种食用植物油中的挥发性成分进行萃取, 并结合气相色谱-质谱(GC-MS)技术对挥发性成分进行测定。结果 5种食用植物油中共检测出101种挥发性化合物, 其中大豆油11种、花生油28种、芝麻油65种、橄榄油25种、葡萄籽油5种。主要包括醛类、酯类、醇类、杂环类、酚类、酸类等10类物质。大豆油中主要的挥发性成分有戊醛、已醛和己酸, 花生油中主要的挥发性成分有己醛、2,5-二甲基吡嗪和2,3-二氢苯并呋喃; 芝麻油中主要的挥发性成分为5-甲基呋喃醛、2-吡咯甲醛、糠醇、愈创木酚、2-甲基吡嗪、2-乙基-6甲基吡嗪等; 橄榄油中主要的挥发性成分为叶醇和4-己烯-1-醇乙酸酯; 葡萄籽油中主要的挥发性成分为已醛。结论 5种食用植物油的挥发性物质的种类和含量上有很大区别, 可为食用植物油的掺假鉴别提供参考依据。
Objective To identify and classify the volatile components in 5 kinds of edible vegetable oils (soybean oil, sesame oil, peanut oil, olive oil, and grape seed oil) by gas chromatography-mass spectrometry (GC-MS) technology. Methods The solid phase micro-extraction (SPME) technology had been used to extract volatile components in those edible vegetable oils, and the volatile components in 5 kinds of edible vege-table oils were determined by gas chromatography-mass spectrometry (GC-MS). Results The total of 101 volatile compounds were detected in 5 edible vegetable oils, with soybean oil 11, peanut oil 28, sesame oil 65, olive oil 25, and grape seed oil 5, respectively. The volatile compounds were mainly aldehydes, ester, alcohols, heterocyclic, phenols and acids. The major components were pentanal, hexanal and hexanoic acid in soybean oil, hexanal, 2,5-dimethyl pyrazine and benzofuran, 2,3-dihydro- in peanut oil,2-furancarboxaldehyde, 5-methyl-, 2-formylpyrrole,2-furanmethanol, phenol, 2-methoxy-, pyrazine, methyl-,and pyrazine, 2-ethyl-6- methyl- in sesame oil,3-hexen-1-ol, (Z)- and 4-hexen-1-ol, acetate in olive oil, and hexanal in grape seed oil. Conclusion The volatile composition and content are greatly different in 5 edible vegetable oils, which can provide reference to the adulteration of edible vegetable oil.
标题：固相微萃取-气质联用技术测定5种食用植物油挥发性成分
英文标题：Detection of volatile components in 5 edible vegetable oils by solid phase mi-cro-extraction-gas chromatography-mass spectrometry
作者：
高蓓 中粮营养健康研究院,营养健康与食品安全北京市重点实验室
章晴 中粮营养健康研究院,营养健康与食品安全北京市重点实验室
杨悠悠 中粮营养健康研究院营养健康与食品安全北京市重点实验室
杨永坛 中粮营养健康研究院营养健康与食品安全北京市重点实验室
中文关键词:食用植物油,挥发性成分,固相微萃取,气相色谱-质谱联用法,掺假,
英文关键词:edible vegetable oil,volatile components,solid phase micro-extraction,gas chromatography- mass spectrometry,adulteration,
发表日期：2015-06-02
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