HS-SPME-GC-MS鉴定4种植物油煎炸薯条挥发性风味成分
Identification of Volatile Flavor Compounds of Four Kinds of Vegetable Oils after Frying French Fries by HS-SPME-GC-MS
官秋林 1赵晨伟 1唐年初1
作者信息
- 1. 江南大学食品学院国家工程实验室,江苏无锡 214122
- 折叠
摘要
[目的]研究鉴定4种植物油在煎炸薯条前后挥发性风味物质的变化.[方法]采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)对棕榈油、油茶子油、玉米油、亚麻子油4种植物油煎炸薯条前后挥发性风味成分进行分析鉴定.[结果]试验一共鉴定出93种挥发性风味化合物,主要是醛、醇、酮以及相应的酯,还有一些烃类和其他杂环类化合物.分析表明,同一种油在煎炸前后风味物质的种类和含量变化较小,而不同种类的油风味物质的种类和含量相差明显,说明油的品种对风味物质的影响较大,煎炸对植物油的挥发性物质种类和含量的影响不大;煎炸32 h的棕榈油、油茶子油、玉米油的风味成分的主要贡献者是醛类和烃类杂环类,分别占比83.06％、80.71％、74.64％;煎炸32 h的亚麻子油主要风味物质的贡献者是醛类和醇类,占总挥发性风味物质含量的81.49％.[结论]研究可为通过风味物质的改变判断植物油的煎炸情况提供参考依据.
Abstract
[Objective] To research the changes of volatile flavor compounds of four kinds of vegetable oils before and after frying French fries.[Method] volatile flavor compoundsof four kinds of vegetable oils (palm oil,camellia oil,corn oil,flaxseed oil) were analyzed and identified by HS-SPME-GC-MS before and after frying French fries.[Result] A total of 93 kinds of volatile flavor compounds were identified,which were mainly aldehydes,alcohols,ketones and their corresponding esters,and some other hydrocarbons and heterocyclic compounds.Analysis showed that volatile flavor compounds in the same kind of oil had slightly changes in type and content before and after frying;while volatile flavor compounds in different typos of oils differed significantly in types and contents.These indicated that the oil type had relatively great impacts on flavor compounds;and frying had slight impacts on the type and content of volatile substances.Main flavor compounds of palm oil,camellia oil and corn oil after frying for 32 h were aldehydes and heterocyclic hydrocarbon,which accounted for 83.06％,80.71％ and 74.64％,respectively.Main flavor compounds of flaxseed oil after frying for 32 h were aldehydes and alcohols,accounting for 81.49％ of the total content of volatile flavor compounds.[Conclusion] This research provides references for the frying situation of vegetable oils through changes of flavor compounds.
关键词
煎炸油/挥发性/风味/顶空-固相微萃取/气相色谱-质谱Key words
Frying oil/Volatile/Flavor/Headspace-solid phase micro extraction/Gas chromatography-mass spectrometry引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据