SPME-GC-MS结合OAV分析不同产区花椒炸花椒油的关键香气物质

以17种不同产地红花椒为原料,油炸法制取花椒油,采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)与气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术对红花椒油挥发性风味成分进行鉴定.结果表明:共鉴...

Analysis of Key Aroma Components in Fried Zanthoxylum bungeanum Oil from Different Production Areas by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Odor Activity Value

The volatile flavor components of fried Zanthoxylum bungeanum oil from 17 geographical origins were identified by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 55 volatile flavor components (18 of which were common to all oil samples) were identified, including 22 hydrocarbons, 17 aldehydes and ketones, 9 alcohols, 5 esters and 2 other substances. Odor activity value (OAV) analysis showed that linalool, eucalyptol, myrcene and limonene were the key aroma substances in fried Z. bungeanum oil. Through principal component analysis (PCA) and partial least squares discrimination analysis (PLS-DA), a discriminant model for the classification of fried Z. bungeanum oil samples according to geographical origin was established, and eight key differential flavor substances were selected using the model, namely phellandrene, ocimene, linalool, eucalyptol, linalyl acetate, (-)-β-pinene, p-cymene and myrcene. The 17 oil samples were divided into four categories according to the aroma substances. Production area and cultivar were important factors for the difference in the aroma of fried Z. bungeanum oil. The results of this study will provide a theoretical reference for the quality evaluation and geographical origin discrimination of Z. bungeanum oil on the market.