基于气相色谱-离子迁移法解析山桐子油挥发性风味物质成分及精炼过程中变化规律

目的 探究精炼过程中山桐子油挥发性风味物质成分的变化规律。方法 采用气相色谱-离子迁移法(gas chromatography-ion mobility spectrometry,GC-IMS)获取不同处理山桐子油样品挥发性化合物指纹图谱,利用多元统计法分析不同处理下山桐子油中的挥发性风味物质差异。结果 山桐子油中共检测出107种挥发性化合物,鉴定出95种,其中酸类物质6种、醇类物质20种、醛类物质30种,酯类物质10种,酮类物质16种、其他类物质13种。结论 精炼工艺可以有效去除山桐子毛油中刺激性异味,提高令人愉悦的风味物质含量,因此经过精炼后的山桐子油具有微甜的果香风味。但由于关键挥发性化合物种类较少、含量不高,精炼后山桐子油的风味整体偏淡。

Analysis of volatile flavor components of oil of Idesia polycarpa and their changes during refining process based on gas chromatography-ion mobility spectrometry technique

The volatile compounds were analyzed in four samples of Oil of idesia palycarpa , degummed, deacidified and deodorized by refining treatment using gas chromatography-ion mobility spectrometry technique. The results showed that 107 volatile substances were detected in the four types of Oil of idesia palycarpa and 95 were identified, including 6 acids, 20 alcohols, 30 aldehydes, 10 esters, 16 ketones and 13 other substances. Refining processes such as degumming, deacidification and deodorization do not change the types of volatile substances in Oil of idesia palycarpa , but cause significant changes in the content of flavor substances, and refining processes can effectively remove irritating odors and increase the content of pleasant flavor substances in Oil of idesia palycarpa. The key volatile compounds of irritating off-flavors in Oil of idesia palycarpa were further determined by quantitative analysis combined with aroma activity value (OAV) to be 3-methylbutyric acid, butyric acid, propionaldehyde. 1-Octen-3-one, methyl 2-methylbutyrate and 2-pentylfuran contributed to the key aroma of the refined Oil of idesia palycarpa , which gave the refined Oil of idesia palycarpa a slightly sweet and fruity flavor. The overall flavor of refined Oil of idesia palycarpa was light due to the small variety and low content of key volatile compounds.