真空脱水对花生油挥发性物质的影响

采用顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS),以对苯甲酚为内标物,对花生油在真空脱水过程中挥发性物质的变化进行了半定量研究。结果表明:真空脱水可以有效脱除花生油中的水分,真空脱水5 min即能脱去花生油中约50%的水分;真空脱水15 min之内,花生油挥发性物质的总量基本保持不变,但继续延长脱水时间,花生油所保有的挥发性物质总量的损失将增大;绝大部分挥发性物质在15 min的真空脱水时间内变化不大,但具有甜香味风味特征的苯乙醛、麦芽酚等挥发性物质含量随着脱水时间的延长呈近似线性的下降趋势。综合来看,真空脱水能够在保护花生油挥发性物质的前提下起到有效脱水的效果。

Effect of vacuum dehydration on volatile compounds in peanut oil

With p-cresol as the internal standard, the change of volatile compounds in the process of vacuum dehydration of peanut oil was emi-quantitatively studied by headspace solid phase micro-extraction coupled with gas chromatography and mass spectrometry(HS-SPME-GC-MS). The results showed that vacuum dehydration could effectively remove the water from peanut oil and about 50% of water could be removed after vacuum dehydration for 5 min. The total volatile compounds in peanut oil remained basically the same when the vacuum dehydration time was within 15 min. But with the dehydration time prolonging, the loss of total volatile compounds in peanut oil increased. Most of the volatile compounds nearly unchanged when the vacuum dehydration time was within 15 min. A small amount of volatile compounds with sweet smelling flavor characteristics, such as benzene acetaldehyde and maltol, showed approximately linear downward trend with the dehydration time prolonging. Taken together, the vacuum dehydration could effectively remove water from peanut oil on the premise of the protection of volatile compounds.