基于主成分分析法的芝麻油香气质量评价模型的构建

采用顶空固相微萃取与气相色谱-质谱联用(HS-SPME-GC-MS)测定了9种芝麻油的挥发性成分.对萃取条件进行了优化,共鉴定了164种化合物,确认了其中16种芝麻油重要香气成分,并以16种香气物质的相对含量为变量,利用主成分分析法建立了芝麻油香气质量评价模型,并应用该模型对9种芝麻油香气质量进行了评价通过感官评价法进一步对模型评价结果进行了检验,结果显示两种方法具有很好的一致性,表明所建立的方法是可行的.

Establishment of quality evaluation model of sesame oil flavor based on principal component analysis method

The volatile compounds of 9 kinds of sesame oil were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).The extraction conditions were optimized and 164 compounds were identified,of which 16 compounds were verified as important aroma components of sesame oil.Furthermore,the 16 compounds were used as variables and principal component analysis(PCA) was applied to create evaluation model of characteristic flavor of sesame oil.The flavor quality of 9 kinds of sesame oil was evaluated by the PCA model.Sensory evaluation was utilized to test the PCA model and the results were consistent with that obtained by the PCA method,which proved that the PCA method was feasible to evaluate the quality of sesame oil flavor.