基于气相色谱-离子迁移法解析山桐子油挥发性风味物质成分及精炼过程中变化规律

Analysis of volatile flavor components of oil of Idesia polycarpa and their changes during refining process based on gas chromatography-ion mobility spectrometry technique

中文关键词:  山桐子油  挥发性风味物质  气相离子迁移谱法  油脂精炼

英文关键词:oil of Idesia polycarpa  volatile flavor compounds  gas chromatography-ion mobility spectrometry  oil refining

中文摘要:

      目的 探究精炼过程中山桐子油挥发性风味物质成分的变化规律。方法 采用气相色谱-离子迁移法(gas chromatography-ion mobility spectrometry, GC-IMS)获取不同处理山桐子油样品挥发性化合物指纹图谱, 利用多元统计法分析不同处理下山桐子油中的挥发性风味物质差异。结果 山桐子油中共检测出107种挥发性化合物, 鉴定出95种, 其中酸类物质6种、醇类物质20种、醛类物质30种, 酯类物质10种, 酮类物质16种、其他类物质13种。结论 精炼工艺可以有效去除山桐子毛油中刺激性异味, 提高令人愉悦的风味物质含量, 因此经过精炼后的山桐子油具有微甜的果香风味。但由于关键挥发性化合物种类较少、含量不高, 精炼后山桐子油的风味整体偏淡。

英文摘要:

      Objective To explore the change rule of volatile flavor substance components of oil of Idesia polycarpa during the refining process. Methods The fingerprints of volatile compounds were obtained by gas chromatography-ion mobility spectrometry (GC-IMS), and the differences of volatile flavor substances in Idesia polycarpa under different treatments were analyzed by multivariate statistical method. Results A total of 107 volatile substances were detected in oil of Idesia polycarpa, and 95 kinds of volatile substances were identified, including 6 kinds of acids, 20 kinds of alcohols, 30 kinds of aldehydes, 10 kinds of esters, 16 kinds of ketones, and 13 kinds of other substances. Conclusion The refining process can effectively remove the irritating odor and increase the content of pleasant flavor substances in Idesia polycarpa gross oil, so the refined Idesia polycarpa oil has a slightly sweet and fruity flavor. However, due to the small variety and low content of key volatile compounds, the overall flavor of refined Idesia polycarpa oil is light.