基于气相色谱-离子迁移谱法分析花生油中挥发性风味成分

Analysis of volatile flavor compounds in peanut oil based on gas chromatography-ion mobility spectrometry

中文关键词:  气相色谱-离子迁移谱法  花生油  品质判定  挥发性风味成分

英文关键词:gas chromatography-ion mobility spectrometry  peanut oil  quality judgment  volatile flavor components

中文摘要:

      目的 基于气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)建立花生油挥发性风味品质判定方法。方法 以7个厂家的198个花生油样品为研究对象, 采用GC-IMS对不同厂家、不同工艺的花生油样品的挥发性有机物(volatile organic compounds, VOCs)组成进行分析。利用指纹图谱及动态主成分分析(principal component analysis, PCA)研究不同工艺对花生油挥发性风味品质的影响, 分析不同厂家花生油产品的调制情况。结果 共检出花生油中74种VOCs, 选取了花生油中响应强度共性较高的吡嗪类、呋喃类、糠醛类、噻唑类等15种挥发性物质进行深入分析, 其指纹图谱与PCA结果表明, 不同厂家及工艺的花生油有自己独特的挥发性风味成分, 组内聚类簇明显, 风味轮廓相似, 表明加工工艺稳定性较好; 组间无明显交叉, 风味轮廓界限分明。但花生油风味并不能简单地按照工艺来区分, 厂家加工工艺间的差异将导致VOCs种类和含量的不同。结论 GC-IMS可实现花生油挥发性风味品质简便、快速、准确、灵敏科学测定, 该研究能够为厂家产品工艺优化和油脂品质加工提供理论依据。

英文摘要:

      Objective To establish a method for the determination of the volatile flavor quality of peanut oil based on gas chromatography-ion mobility spectrometry (GC-IMS). Methods A total of 198 peanut oil samples from 7 manufacturers were used as the research objects, the volatile organic compounds (VOCs) composition of peanut oil samples from different manufacturers and different processes were analyzed by GC-IMS. The fingerprints and dynamic principal component analysis (PCA) were used to study the effects of manufacturing processes on the quality of volatile flavor in peanut oil, and analyzed the modulation of peanut oil products from different manufacturers. Results A total of 74 VOCs were detected in peanut oil, 15 kinds of volatile compounds (pyrazines, furans, furfurals, thiazoles, etc.) with relatively common response strength in peanut oil were selected for in-depth analysis, the results of fingerprint and PCA showed that peanut oil from different manufacturers and processes had their unique volatile flavor components, with obvious inner clusters, similar flavor profiles, indicating that the processing process was stable, there was no obvious crossover between groups, and the flavor profile was clearly demarcated. However, peanut oil flavor could not be simply distinguished according to the manufacturing process, the difference between the manufacturer’s processing technology could lead to different types and levels of VOCs. Conclusions GC-IMS can realize the convenient, fast, precise and accurate determination of the volatile flavor quality of peanut oil, which can provide evidences for manufacturers to improve their manufacturing processes and oil quality.