摘要
采用顶空固相微萃取(HS-SPME)、气相色谱-质谱联用(GC-MS)结合电子鼻技术对5个品种甜瓜籽油的挥发性风味成分进行了分析。结果表明:5个品种冷榨甜瓜籽油中共鉴定出35种挥发物,主要为醇类11种,占总挥发物的34.21%~68.18%,酯类6种,占总挥发物的11.74%~48.11%,醛类8种,占总挥发物的10.62%~22.81%。‘86-1’‘绿宝石’和‘伽师’3个品种的甜瓜籽油中醇类、酯类和醛类总含量占总挥发物的94.21%~98.45%,明显高于‘新蜜一号’和‘皇后’2个品种。其中‘86-1’品种甜瓜籽油以酯香为主,‘绿宝石’和‘伽师’品种甜瓜籽油以醇香为主,‘新蜜一号’品种甜瓜籽油挥发物以醇、酯为主,‘皇后’品种甜瓜籽油挥发物以醇、醛为主。5个品种甜瓜籽油在挥发物组成和相对含量方面存在较大差异。通过电子鼻获取的整体风味数据建立的雷达图和PCA模型能直观区分5个品种甜瓜籽油。GC-MS和电子鼻两种技术的结合使用为甜瓜籽油品质的区分、评价和溯源提供了思路和方法。
The volatile flavor components of melon seed oils from five varieties were analyzed by headspace solid-phase micro-extraction,gas chromatography-mass spectrometry(GC-MS)combined with electronic nose technology.A total of 35 volatiles were identified from five varieties of cold pressed melon seed oil,mainly including eleven kinds of alcohols,accounting for 34.21%-68.18%of the total volatiles,six kinds of esters,accounting for 11.74%-48.11%of the total volatiles,and eight kinds of aldehydes,accounting for 10.62%-22.81%of the total volatiles.The total contents of alcohols,esters and aldehydes in the melon seed oils of three varieties of 86-1,Lübaoshi and Jiashi accounted for 94.21%-98.45%of the total volatiles,which were significantly higher than those of Xinmi No.1 and Queen.Among them,the 86-1 melon seed oil was mainly ester fragrant,and the Lübaoshi and Jiashi oils were mainly alcohols fragrant.The volatiles of Xinmi No.1 melon seed oil were mainly alcohols and esters,while the volatiles of Queen melon seed oil were mainly alcohol and aldehyde.There were significant differences in the composition and relative content of volatiles in the five varieties of melon seed oils.The radar chart and PCA model established by the overall flavor data obtained by the electronic nose could directly distinguish the five varieties of melon seed oils.The combination of GC-MS and electronic nose provided ideas and methods for the distinguishing,evaluation and traceability of melon seed oil quality.
作者
吴忠红
谭慧林
赵雅霞
张健
孔建军
过利敏
吴斌
周琦
WU Zhonghong;TAN Huilin;ZHAO Yaxia;ZHANG Jian;KONG Jianjun;GUO Limin;WU Bin;ZHOU Qi(Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crop Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,China;Institute of Commodity Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Aksu Regional Food Safety Testing Center,Aksu 843000,Xinjiang,China;Xinjiang Uygur Autonomous Region Grain and Oil Products Quality Supervision and Inspection Station,Urumqi 830000,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2020年第12期28-33,共6页
China Oils and Fats
基金
油料脂质化学与营养湖北省重点实验室开放课题(新疆农科院201510)
中国农业科学院科技创新工程(CAAS-ASTP-2016-OCRI)。
