HS-SPME-GC-MS-O联用分析不同加工工艺亚麻籽油特征香气成分

以河北省张家口地区不同加工工艺的亚麻籽油为研究对象，采用顶空-固相微萃取法对亚麻籽油香气成分进行萃取分离，借助气相色谱-质谱联用技术分别分析热榨亚麻籽油和冷榨亚麻籽油的挥发性物质构成，并结合气相色谱-嗅觉技术对2?种不同加工工艺的亚麻籽油关键性香气成分进行分析。检测出热榨亚麻籽油特征性香气成分共16?种，包括7?种醛类、4?种杂环类、3?种醇类、1?种酸类、1?种酯类。冷榨亚麻籽油共鉴定出14?种特征性香气成分，包括6?种醛类、4?种醇类、3?种酸类、1?种酯类，冷榨亚麻籽油和热榨亚麻籽油共有香气成分7?种。2,5-二甲基吡嗪、2,3,5-三甲基吡嗪、(E)-2-己烯醛是热榨亚麻籽油特有香气成分，是其烤香味、油脂味的重要来源；乙酸是冷榨亚麻籽油特有香气成分。

Analysis of Characteristic Aroma Components of Flaxseed Oils Obtained by Different Processing Techniques by HS-SPME-GC-MS-O

Abstract：In this study, volatile compounds from cold-pressed and hot-pressed flaxseed oils produced from flaxseeds grown in Zhangjiakou, Hebei province were separated by headspace solid-phase micro-extraction (HS-SPME) and were analyzed by means of gas chromatography-mass spectrometry (GC-MS). The key aroma components of the flaxseed oils were identified by gas chromatography-olfactometry (GC-O). A total of 16 characteristic aroma components of hot-pressed flaxseed oil were detected, including 7 aldehydes, 4 heterocyclic compounds, 3 alcohols, one acid and one ester. A total of 14 characteristic aroma components were identified from cold-pressed flaxseed oil, including 6 aldehydes, 4 alcohols, 3 acids and 1 ester. Seven aroma components were found to be present in both the cold-pressed and hot-pressed oils. 2,5-Dimethylpyrazine, 2,3,5-trimethylpyrazine and (E)-2-hexenoaldehyde were the unique aroma components of hot-pressed flaxseed oil as important contributors to the roasted and greasy aroma. Acetic acid was the unique aroma component of cold pressed flaxseed oil.