顶空固相微萃取-气相色谱-质谱联用法对食用植物油中易挥发成分的分析

采用顶空固相微萃取技术对7 种食用植物油（菜籽油、亚麻籽油、芝麻油、花生油、玉米胚芽油、葵花籽
油和大豆油）中易挥发成分进行萃取富集，然后采用气相色谱-质谱联用法对其化学组成进行分离及定性，共检测
出118 种化合物，其中包括：酸类、醛类、醇类、酮类、烃类、醚类、硫甙降解物、吡嗪类、呋喃类、芳香类、酚
类、吡咯类、吡啶类、吡喃类、噻唑类、酯类及其他类型化合物。并对各油种间主要易挥发成分的差异进行了分析
评价。

Analysis of Volatile Compounds in Edible Vegetable Oils Using Headspace Solid Phase Micro-Extraction and GC-MS

The volatile compounds in seven kinds of edible vegetable oil including rapeseed oil, flaxseed oil, sesame oil,
peanut oil, corn oil, sunflower seed oil, and soybean oil, were extracted and concentrated by headspace solid phase microextraction
(HS-SPME), and then separated and identified by gas chromatography-mass spectrometry (GC-MS). Totally
118 compounds were identified, including acids, aldehydes, alcohols, ketones, hydrocarbons, ethers, degradation products
of glucosinolates, pyrazines, furans, aromatic compounds, phenols, pyrroles, pyridines, pyrans, thiazoles, esters and other
compounds. Differences in major volatile compounds from these edible vegetable oils were analyzed and evaluated.