Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC-MS
Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC-MS
复制标题
通过 HS-SPME/GC-MS 监测常温储存期间食用油的氧化稳定性和关键挥发性化合物的变化
DOI：
10.1080/10942912.2017.1382510
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发表时间：
2018-01-01
影响因子：
2.9
通讯作者：
Wang, Xingguo
中科院分区：
文献类型：
--
作者：
Xu, Lirong;Yu, Xiuzhu;Wang, Xingguo
采用顶空固相微萃取/气相色谱-质谱（HS-SPME/GC-MS）结合相对气味活性值（ROAV）分析方法，研究了花生油、大豆油、菜籽油和亚麻油在常温贮藏过程中主要挥发性成分的变化。比较了不同食用油样品的挥发性成分和氧化过程。不同食用油的挥发性成分不同，导致了不同食用油的风味特征。醛类化合物含量较高，气味阈值较低，是影响食用油风味的主要成分。关键风味物质包括戊醛、己醛、辛醛、壬醛、反式-2-庚烯醛和苯甲醛，它们是油酸和亚油酸的重要氧化降解产物。关键挥发性氧化化合物的形成受到不同的氧化过程中的环境储存。某些醛类氧化水平增加，而其他醛最初增加，然后减少。相关分析表明，几种挥发性化合物的浓度在氧化过程中逐渐增加。油品在常温储存过程中形成的关键挥发性氧化化合物与高温储存过程中形成的挥发性氧化化合物部分不同。挥发性氧化物可作为监测食用油常温贮藏过程中氧化程度的标志物。
Headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) analysis combined with relative odour activity value (ROAV)' was used to monitor changes in key volatile compounds in peanut oil, soybean oil, rapeseed oil, and linseed oil during ambient storage. Volatile composition and oxidation process were compared among edible oil samples. The differences in the volatile contents of edible oils led to their characteristic flavour. Aldehydes featured a relatively high content and low odour threshold and mainly contributed to the flavour of edible oils. The key flavour compounds included pentanal, hexanal, octanal, nonanal, trans-2-heptenal, and benzaldehyde, which are important oxidative degradation products of oleic acid and linoleic acid. The formation of key volatile oxidation compounds was affected by different oxidation processes during ambient storage. Certain aldehydes increased with oxidation level, whereas other aldehydes initially increased then decreased. Correlation analysis showed that the concentrations of several volatile compounds progressively increased during oxidation. The key volatile oxidation compounds formed during oil storage at ambient temperature are partly different from those generated at high temperatures. Volatile oxidation compounds can be a marker for monitoring the oxidation degree of edible oils during ambient storage.