HS-SPME-GC-MS结合多元统计分析初榨椰子油常温储藏过程中挥发性风味成分

为了研究初榨椰子油常温储藏过程的挥发性风味成分变化规律，采用顶空固相微萃取-气相色谱-质谱(Headspace solid phase microextraction and gas chromatography-mass spectrometry，HS-SPME-GC-MS)技术对不同氧化时期的初榨椰子油进行了分析。结果表明:共鉴定出40种挥发性成分（8个共有组分），主要包括酯类、醛类、酮类和酸类。相对气味活度值（Relative odor activity value，ROAV）分析表明己醛、2-庚酮、丁位己内酯、壬醛、辛酸乙酯、丁位辛内酯、2-十一酮、癸酸乙酯、丁位癸内酯等是初榨椰子油常温储藏过程中关键风味物质。结合主成分分析（principal component analysis，PCA）及偏最小二乘判别分析（partial least squares discrimination analysis，PLS-DA）建立了初榨椰子油不同储藏时期的判别模型，表明除不同类别化合物（酮类化合物、酯类化合物和酸类化合物）的含量可以作为简单区分初榨椰子油储藏期的指标以外，至少六种关键挥发性成分（2-庚酮、2-己酮、丁位己内酯、己醛、己酸、丁位辛内酯）也可用于评估初榨椰子油的氧化情况。相关研究为初榨椰子油风味品质评价及氧化程度提供了理论参考，研究结果也有助于开发一种鉴别不同新鲜程度椰子油品的新方法。

Analysis of Volatile Flavor Components of Virgin Coconut Oil during Normal Temperature Storage based on HS-SPME-GC-MS and Multivariate Statistical Analysis

In order to study the variation of volatile flavor components of virgin coconut oil during storage at room temperature. Headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze virgin coconut oil in different oxidation stages. The results showed that 40 kinds of volatile components (8 common components) were identified, mainly including esters, aldehydes, ketones and acids. Relative odor activity value (ROAV) analysis showed that hexanal, 2-heptanone, δ-hexanolactone, nonanal, ethyl octanoate, δ-octalactone, 2-undecone, ethyl caprate and δ-decalactone were the key flavor substances in the storage process of virgin coconut oil at normal temperature. Combining principal component analysis (PCA) and partial least squares discrimination analysis (PLS-DA), a discriminant model for different storage periods of virgin coconut oil was established, which showed that in addition to the contents of different compounds (ketones, esters and acids) could be used as indicators to simply distinguish the storage period of virgin coconut oil, at least six key volatile components (2-heptanone, 2-hexanone, δ-hexanolactone, hexanal, caproic acid and δ-octalactone) could also be used to evaluate the oxidation of virgin coconut oil. Related research provided theoretical reference for the evaluation of virgin coconut oil flavor quality and degree of oxidation, and the findings would be conducive to the development of a new method for the identification of virgin coconut oil products with different degrees of freshness.