不同产地压榨山茶油挥发性风味成分顶空取样GC-MS分析

TS225.1%TS227; 采用顶空取样结合GC-MS技术比较分析不同产地压榨山茶油的挥发性风味成分.结果表明:在样品用量4 g、顶空平衡温度150℃、顶空平衡时间25 min、进样时间1 min条件下,分析效果最理想;从不同产地压榨山茶油样品中共鉴定出117种挥发性风味成分,共有成分20种,主要为醛类化合物,不同产地间挥发性风味成分含量有差异,且海南山茶油主要挥发性风味成分含量与内地(湖南、江西、广西)山茶油区别较大....

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Bibliographic Details
Published in中国油脂 Vol. 43; no. 2; pp. 138 - 141
Main Author 冯棋琴;马玉琼;吴满梅;汪有存
Format Journal Article
LanguageChinese
Published 海南医学院公共卫生学院,海口,571199 2018
Subjects
GC—MS分析
山茶油
挥发性风味成分
顶空取样
挥发性风味成分
顶空取样
headspace sampling
oil-tea camellia seed oil
GC-MS分析
volatile flavor compounds
GC-MS analysis
山茶油
Online AccessGet full text
ISSN1003-7969
DOI10.3969/j.issn.1003-7969.2018.02.030

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Summary:TS225.1%TS227; 采用顶空取样结合GC-MS技术比较分析不同产地压榨山茶油的挥发性风味成分.结果表明:在样品用量4 g、顶空平衡温度150℃、顶空平衡时间25 min、进样时间1 min条件下,分析效果最理想;从不同产地压榨山茶油样品中共鉴定出117种挥发性风味成分,共有成分20种,主要为醛类化合物,不同产地间挥发性风味成分含量有差异,且海南山茶油主要挥发性风味成分含量与内地(湖南、江西、广西)山茶油区别较大.
Bibliography:The volatile flavor compounds in pressed oil - tea camellia seed oil from different areas were analyzed by headspace sampling combined with GC - MS method. The results showed that under the con- ditions of dosage of sample 4 g, headspace equilibrating temperature 150 ~C, headspace equilibrating time 25 min and sample injection time 1 rain, the analysis effect was the best. Under these conditions, 117 kinds of volatile flavor components were identified in oil - tea camellia seed oil samples, and 20 kinds of volatile flavor components were detected in all the samples, which mainly were aldehydes. There were definite differences in the contents of main volatile flavor components in oil - tea camellia seed oil from different areas, and the difference was more obvious between oil- tea camellia seed oil from Hainan and inland provinces （ Hunan, Jiangxi, Guangxi）.
FENG Qiqin, MA Yuqiong, WU Manmei, WANG Youcun （School of Public Health, Hainan Medical College, Haikou 571199, China）
oil -tea camellia seed oil; volatile
ISSN:1003-7969
DOI:10.3969/j.issn.1003-7969.2018.02.030