食用油中香气成分的测定分析

Ya-nan GAO,Jun-bin WANG,Hai-feng WANG,Lu DING,Hai-xue LIU

Food Research and Development（2018）

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Abstract

为测定食用油中香气成分的组成与含量,利用固相微萃取-气质联用技术(solid phase microextraction-gas chromatography-mass spectrometer,SPME-GC-MS)对橄榄油、花生油、亚麻籽油、葵花油、调和油等食用油进行香气成分分析.通过试验测定各种食用油中香气的种类与含量,对其进行数据分析.几种食用油中香气的主要种类有烷类、醛类、醇类、胺类、酯类、烯类、酮类、酚类等,测得各种食用油中香气种类数量的排序为亚麻籽油>橄榄油>花生油>葵花油>调和油,其中醛类在亚麻籽油、橄榄油和花生油中所占比例最大,调和油中香气成分相对较少.

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