花生油香精掺伪鉴别技术的研究

通过分析花生油和花生油香精的挥发性成分,鉴别出花生油和香精的特征成分,为花生油掺伪鉴别技术提供依据。运用静态顶空-气相色谱-飞行时间质谱联用技术,采集花生油和花生油香精的挥发性成分,由未知物分析软件对未知化合物进行解卷积处理,检索谱库,对化合物主要类别和含量进行了比较分析。花生油共鉴定出54种挥发性成分,种类较多,主要包括吡嗪类(35.37%),烃类、醇类、苯酚类、酯类和酮类含量均在5%~10%之间。花生油香精共鉴定出32种挥发性成分,吡嗪类占大多数(65.45%),其次是醛类(13.65%),吡啶占(6.87%),其他类别含量均少于5%,种类较少。通过分析得到花生油的特征化合物有丙基环丙烷、2-乙基-5-甲基吡嗪、吡咯-2-甲醛和2,3-二氢苯并呋喃,香精的特征化合物有2-乙酰基吡啶、乙酰吡嗪和2-苯氧基乙醇。通过上述特征化合物,可以有效的将花生油和香精区分,为鉴别花生油掺伪提供了可靠依据。

Study on adulteration identification of peanut oil essence

This paper analyzed the volatile components of peanut oil and peanut oil flavor,identified the characteristic components of peanut oil and flavor,and provided a basis for the identification technology of peanut oil adulteration.Using static headspace-gas chromatography-time of flight mass spectrometry technology,the volatile components of peanut oil and peanut oil flavor were collected,and the unknown compounds were deconvolved by the unknowns analysis software.After searching library,the major categories and contents of compounds were comparative and analyzed.A total of 54 volatile components were identified from peanut oil,with many types,including pyrazines(35.37%).The content of hydrocarbons,alcohols,phenols,esters and ketones was between 5%~10%.A total of 32 volatile components were identified from peanut oil flavor.Pyrazines accounted for the majority(65.45%),followed by aldehydes(13.65%)and pyridine(6.87%).Other categories contained less than 5% and had fewer species.The characteristic compounds of peanut oil obtained by analysis were propylcyclopropane,2-ethyl-5-methylpyrazine,pyrrole-2-carboxaldehyde and 2,3-dihydrobenzofuran.The characteristic compounds of flavor of flavor were 2-acetyl Pyridine,acetylpyrazine and 2-phenoxyethanol.Through the above-mentioned characteristic compounds,peanut oil and essence could be effectively distinguished,which provided a reliable basis for identifying adulteration of peanut oil.