Bail Stefanie, Stuebiger Gerald, Krist Sabine, Unterweger Heidrun, Buchbauer Gerhard
Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
Institute of Chemical Technologies and Analytics, Vienna University of Technology, Getreidemarkt 9/164, 1060 Vienna, Austria.
Food Chem. 2008 Jun 1;108(3):1122-32. doi: 10.1016/j.foodchem.2007.11.063. Epub 2007 Dec 3.
Grape seed oil (Oleum vitis viniferae) representing a promising plant fat, mainly used for culinary and pharmaceutical purposes as well as for various technical applications, was subject of the present investigation. HS-SPME-GC-MS was applied to study volatile compounds in several seed oil samples from different grape oils. The triacylglycerol (TAG) composition of these oils was analyzed by MALDI-TOF-MS/MS. In addition the total phenol content and the antioxidant capacity (using TEAC) of these oils were determined. The headspace of virgin grape oils from white and red grapes was dominated by ethyl octanoate (up to 27.5% related to the total level of volatiles), ethylacetate (up to 25.0%), ethanol (up to 22.7%), acetic acid (up to 17.2%), ethyl hexanoate (up to 17.4%) and 3-methylbutanol (up to 11.0%). Triacylglycerol composition was found to be dominated by LLL (up to 41.8%), LLP (up to 24.3%), LLO (up to 16.3%) and LOO (up to 11.7%), followed by LOP (up to 9.3%) and LOS/OOO (up to 4.3%). Total phenol content ranged between 59μg/g and 115.5μg/g GAE. Antioxidant capacity (TEAC) was analyzed to range between 0.09μg/g and 1.16μg/g.
葡萄籽油（葡萄籽油）是一种很有前景的植物脂肪，主要用于烹饪、制药以及各种技术应用，是本研究的对象。采用顶空固相微萃取-气相色谱-质谱联用技术研究了不同葡萄籽油中几种籽油样品的挥发性化合物。通过基质辅助激光解吸电离飞行时间质谱/质谱分析了这些油的三酰甘油（TAG）组成。此外，还测定了这些油的总酚含量和抗氧化能力（使用TEAC）。白葡萄和红葡萄初榨葡萄籽油的顶空中，辛酸乙酯（占挥发物总量的比例高达27.5%）、乙酸乙酯（高达25.0%）、乙醇（高达22.7%）、乙酸（高达17.2%）、己酸乙酯（高达17.4%）和3-甲基丁醇（高达11.0%）占主导地位。发现三酰甘油组成以LLL（高达41.8%）、LLP（高达24.3%）、LLO（高达16.3%）和LOO（高达11.7%）为主，其次是LOP（高达9.3%）和LOS/OOO（高达4.3%）。总酚含量在59μg/g至115.5μg/g GAE之间。抗氧化能力（TEAC）分析结果在0.09μg/g至1.16μg/g之间。
