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投稿时间：2019-07-29
投稿时间：2019-07-29
中文摘要: 挥发性成分组成及含量是油茶籽油特色风味形成的重要影响因素，结合顶空固相微萃取技术（headspace solid phase micro-extraction，HS-SPME）和气相色谱-质谱法（gas chromatography-mass spectrometry，GC/MS），探讨茶油挥发性成分的最佳萃取条件。在单因素试验基础上，选用50/30 μm DVB/CAR/PDMS萃取头，进行响应面优化分析HS-SPME萃取条件。结果表明，HS-SPME-GC/MS法分析茶油挥发性成分的最佳条件为萃取温度70℃、萃取时间31 min，解析时间3min。此条件下检测出70种茶油挥发性物质，与预测值偏差2.66%，总峰面积2.16×107，其中醛类、酮类、酯类、烷烃类、醇类、酸类和萜烯类分别含有16、12、12、12、7、6和5种挥发性化合物，其相对含量分别为39.95%、7.42%、3.07%、6.87%、6.50%、33.70%和2.47%。
Abstract:Composition and content of volatile components are important factors affecting the formation of characteristic flavor of Camellia oleifera seeds oil that were analyzed by headspace solid phase micro-extraction（HS-SPME）and gas chromatography-mass spectrometry （GC/MS），and the optimum extraction conditions were discussed in this study.On the basis of single factor experiment，50/30 μm DVB/CAR/PDMS extraction fiber head was selected to optimize the HS-SPME extraction conditions by response surface analysis.The results showed that the optimum conditions for the volatile components analysis of C.oleifera oil by HS-SPME-GC/MS were 70℃ of extraction temperature，31 min of extraction time and 3 min of resolution time.Under these conditions，70 kinds of volatile components in C.oleifera oil were detected，with a deviation of 2.66%from the predicted value.The total peak area was 2.16×107.The kinds of volatile components of aldehydes，ketones，alcohols，alkanes，acids，esters and alkenes were 16，12，12，12，7，6 and 6，respectively，the relative contents of which were 39.95%，7.42%，3.07%，6.87%，6.50%，33.70%and 2.47%，respectively.
keywords: Camellia oleifera seeds oil volatile components response surface methodology headspace solid phase micro-extraction（HS-SPME） gas chromatography-mass spectrometry（GC/MS）
文章编号：202013015 中图分类号： 文献标志码：
基金项目:广东省林业科技创新项目（2018KJCX036）
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