CAJ | 학술논문

采用顶空固相微萃取与气相色谱-质谱联用(HS-SPME-GC-MS)测定了9种芝麻油的挥发性成分.对萃取条件进行了优化,共鉴定了164种化合物,确认了其中16种芝麻油重要香气成分,并以16种香气物质的相对含量为变量,利用主成分分析法建立了芝麻油香气质量评价模型,并应用该模型对9种芝麻油香气质量进行了评价;通过感官评价法进一步对模型评价结果进行了检验,结果显示两种方法具有很好的一致性,表明所建立的方法是可行的.
채용정공고상미췌취여기상색보-질보련용(HS-SPME-GC-MS)측정료9충지마유적휘발성성분.대췌취조건진행료우화,공감정료164충화합물,학인료기중16충지마유중요향기성분,병이16충향기물질적상대함량위변량,이용주성분분석법건립료지마유향기질량평개모형,병응용해모형대9충지마유향기질량진행료평개;통과감관평개법진일보대모형평개결과진행료검험,결과현시량충방법구유흔호적일치성,표명소건립적방법시가행적.
The volatile compounds of 9 kinds of sesame oil were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).The extraction conditions were optimized and 164 compounds were identified,of which 16 compounds were verified as important aroma components of sesame oil.Furthermore,the 16 compounds were used as variables and principal component analysis(PCA) was applied to create evaluation model of characteristic flavor of sesame oil.The flavor quality of 9 kinds of sesame oil was evaluated by the PCA model.Sensory evaluation was utilized to test the PCA model and the results were consistent with that obtained by the PCA method,which proved that the PCA method was feasible to evaluate the quality of sesame oil flavor.