精炼过程对亚麻籽油风味物质的影响

为了解并掌握精炼过程对于亚麻籽油品质的影响,本文采用顶空固相微萃取气相色谱-质谱（GC-MS）法,首次对亚麻籽油精炼前后的风味物质的种类及相对百分含量进行比对。吸附温度60℃,样品量5 m L,吸附时间30 min,升温程序设置为初温40℃,保持2 min后以4℃/min升至160℃保持1 min,再以5℃/min升至225℃,保持5 min,研究发现,毛油的挥发性成分共77种,主要包括醇、酚、酸、酯、醛酮类、杂环类、烷烃类化合物,还有微量的腈类和胺类,其中醛酮类和杂环类是构成毛油浓香烤香味的主要物质。而成品油的挥发性物质较少,共18种,主要包括醛酮、烷烃、酸类和少量的醇类,无杂环类、酚类和酯类,风味较清香。 

Effect of refining process on the flavor compounds of linseed oil

In order to learn and grasp the effect of refining process on the quality of Linseed oil,this research had taken GC- MS using headspace solid- phase microextraction and firstly compared the kinds of flavor substances and their relative contents before and after the refinement of flaxseed oil. The condition was that the adsorption temperature was 60 ℃,the sample size was 5 m L and the adsorption time was 30 min. The temperature program was set as follow: the initial temperature was 40 ℃,remaining unchanged for 2 min and rising to 160 ℃ at the rate of 4 ℃ / min and remaining unchanged for 1 min,then rose to 225 ℃ at the rate of 5 ℃ / min and remained unchanged for 5 min. The crude oil had 77 volatile constituents,including alcohols,phenols,acids,esters,carbonyls,heterocyclic compounds and alkanes with trace amounts of nitriles and amines,among which carbonyls and heterocyclic compounds were the main substances constituting crude oil's heavy roasted fragrant.However,product oil only had 18 volatile constituents,including carbonyls,alkanes,acids,a little amount of alcohols without heterocyclic compounds phenols and esters.So the flavor was more fragrant.