玉米油加热过程中挥发性物质形成机制

利用真空辅助顶空固相微萃取-气相色谱-质谱联用技术对玉米油在加热过程中挥发性物质组成进行分析,以揭示玉米油加热过程中风味形成机制,此过程中检测并鉴定了52种挥发性化合物,其中包括醛(21种)、酮(8种)、醇(9种)、呋喃(3种)、酸和酯(共8种)和芳香族的化合物(3种)。同时,确定了各组分的形成温度。结果表明,温度对挥发性化合物的形成和含量有较大的影响,在30~100℃的低温范围内,玉米油的风味成分主要由C6~C10挥发性醛类和醇类组成;温度超过100℃,特别是在150℃时,形成了许多长碳链的醛类和醇类、呋喃类、酸类、酯类,从120℃到150℃,大多数挥发性化合物的含量在加热过程中都较大幅度增加。

Forming mechanism of volatile compounds of corn oil during heating

The volatile components of corn oil during heating were analyzed by vacuum-assisted headspace solid-phase microextraction gas chromatography-mass spectrometry to reveal the mechanism of flavor formation in the process of heating.Fifty two volatile compounds including aldehydes(21),ketones(8),alcohols(9),furans(3),acids and esters(8)and aromatic compounds(3)were identified.At the same time,the temperature for the component formation was also been determined.The results showed that temperature had a great influence on the formation and content of volatile compounds.In the low-temperature ranging from 30 to 100℃,the flavor components of corn oil were mainly C6-C10 volatile aldehydes and alcohols.However,when the temperature was over 100℃,especially at 150℃,many long-chain aldehydes and alcohols,furans,acids and esters were formed.The content of most volatile compounds increased greatly during heating,especially from 120℃to 150℃.