Differential Analysis and Quantitative Detection of Characteristic Flavor Substances in Rapeseed Oil Based on HS-SPME-GC-MS Technology Combined with Stoichiometry
By using combined instrument of head space-solid-phase,micro extraction-gas chromatography and mass spectrometry(HS-SPME-GC-MS),this article researched the characteristic flavor compounds in strong fra-grant rapeseed oil.The types of extraction heads,extraction temperatures,and extraction times are studied.By u-sing HS-SPME-GC-MS method,totally 118 kinds of volatile compounds are detected.62 volatile substances could be used to distinguish from strong fragrant rapeseed oil and ordinary rapeseed oil by using orthogonal partial least squares discriminant analysis.Eight characteristic flavor compounds(2,5-dimethylpyrazine,2-ethylpyrazine,fur-fural,3-butenyl isothiocyanate,phenyl acetonitrile,5-methyl-2-furfural,3,5-diethyl-2-methylpyrazine and rape-seed polyphenol)with significant contribution were identified by relative odor activity values in characteristic flavor compounds in strong flavored rapeseed oil.The internal standard method was used to quantify the content of eight flavor substances,and the correlation of linear equation was greater than 99.5％,the precision of the method is better than 10％,The detection limit is between 0.025μg/kg and 3.4μg/kg,and the recovery rate is between 79.2％and 109.8％.Effectively solved the problem of accurate quantification of characteristic flavor substances in strong fragrant rapeseed oil and and overcome the shortcomings of subjectivity and large difference in sensory evalu-ation of flavor.
stoichiometryhead space solid-phase microextractionquantitative detectionrecovery rateprecision
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