食品工业科技2024，Vol.45Issue(1)：258-267,10.DOI:10.13386/j.issn1002-0306.2023030018
基于GC-IMS技术分析五种市售不同工艺油莎豆油理化品质与风味差异
Analysis of Physicochemical Quality and Flavor Differences of Five Commercially Available Tiger Nut Oils with Different Processes Based on GC-IMS Technique
摘要
Abstract
In order to evaluate the differences in physicochemical quality and flavor of commercially edible tiger nut oil,gas chromatography-ion mobility spectroscopy(GC-IMS)combined with principal component analysis was used to compare the volatile compounds in tiger nut oil from different extraction methods(physical pressing,hot pressing,subcritical extraction,high-pressure cold pressing and cold pressing).The GC-IMS results showed that 76 volatile compounds including 12 esters,16 alcohols,29 aldehydes,9 ketones,5 acids,3 furans,1 pyrazine and 1 sulfur compound were identified in the oil from different extraction methods.The relative content of aldehydes,esters and furans(53.54%,13.06%,5.41%)in the hot-pressing group were higher than others.The flavor differences of tiger nut oil from different processes were mainly derived from four key flavor substances as 1-octen-3-ol,nonanal,(E)-2-octenal and hexanal.The results of principal component analysis(PCA)showed that PC1 and PC2 were 48.7%and 30.1%,respectively,with a cumulative difference contribution of 78.8%,and the differences in volatile compounds between different processes were significant,which could be well distinguished by different extraction methods.The results of pearson correlation analysis showed that there was a significant positive correlation between b*value and acid value,peroxide value,p-malondialdehyde value and 1-octen-3-ol(0.57<r<0.88,P<0.05).The research could provide some reference value for the production and processing,theoretical research and quality inspection of commercial tiger nut oil.关键词
气相色谱-离子迁移谱(GC-IMS)/油莎豆油/不同工艺/挥发性化合物/主成分分析(PCA)Key words
gas chromatography-ion mobility spectrometry(GC-IMS)/tiger nut oil/different processes/volatile compounds/principal component analysis(PCA)分类
轻工纺织引用本文复制引用
牛志雅,王亚杰,张高虔,万一来,刘文玉,魏长庆..基于GC-IMS技术分析五种市售不同工艺油莎豆油理化品质与风味差异[J].食品工业科技,2024,45(1):258-267,10.基金项目
兵团科技计划项目(2022DZ015) （2022DZ015）
石河子大学创新发展专项(CXFZ202011). （CXFZ202011）
