压榨菜籽油中风味物质的捕集技术的比较研究。
A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil.
机构信息
Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
出版信息
Food Chem. 2023 Nov 15;426:136617. doi: 10.1016/j.foodchem.2023.136617. Epub 2023 Jun 12.
Rapeseed oil, as one of the three major vegetable oils in the world, its matrix effect makes the decoding flavor a challenge. Solid-phase microextraction (SPME), SPME-Arrow, headspace stir bar sorptive extraction (HSSE), direct thermal desorption (DTD), and solvent-assisted flavor evaporation (SAFE) were compared based on the odorants in hot-pressed rapeseed oil. Besides, methodological validation for 31 aroma standards was conducted to compare reliability and robustness of these approaches. DTD showed the largest proportion of acids, while the other techniques extracted a majority of nitriles. The highest number of odorants was detected by SAFE (31), followed by HSSE (30), SPME-Arrow (30), SPME (24), and DTD (14). SPME-Arrow showed the best performance in linearity, recovery, and reproducibility followed by SPME, HSSE, DTD, and SAFE. Results reveal the advantages and limitations of diverse methodologies and provide valuable insights for the selection of extraction methods in an oil matrix and flavor decoding.
菜籽油是世界三大植物油之一，其基质效应对解析其风味造成了挑战。本研究比较了固相微萃取（SPME）、SPME-Arrow、顶空搅拌棒吸附萃取（HSSE）、直接热解吸（DTD）和溶剂辅助风味蒸发（SAFE）在热榨菜籽油中对气味物质的萃取效果。此外，还对 31 种香气标准品进行了方法学验证，以比较这些方法的可靠性和稳健性。DTD 萃取到的酸类物质比例最大，而其他技术则萃取到了大部分腈类物质。SAFE 检测到的气味物质数量最多（31 种），其次是 HSSE（30 种）、SPME-Arrow（30 种）、SPME（24 种）和 DTD（14 种）。SPME-Arrow 在线性、回收率和重现性方面表现最好，其次是 SPME、HSSE、DTD 和 SAFE。研究结果揭示了不同方法的优缺点，为在油基质中选择萃取方法和解析风味提供了有价值的见解。
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