College of Food Science and Engineering, Tarim University, Alar 843300, China.
Construction Corps Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China.
Molecules. 2024 Aug 22;29(16):3979. doi: 10.3390/molecules29163979.
This study described the quality detection and rapid identification of frying oil waste points based on gas chromatography-ion mobility spectrometry (GC-IMS). A total of 48 volatile substances were identified, among which the levels of 11 components, including 2-pentylfuran, 2-butylfuran, and 2-hexanone, increased with prolonged frying time after 40 h in cottonseed oil. Conversely, the levels of hexanal, heptanal, and E,E-2,4-heptadienal decreased as frying time extended. Correlation analysis revealed a significant association between volatile substances of the oil and acid value ( < 0.05) and polar components with volatile substances ( < 0.05). Furthermore, significant differences in the types and contents of flavor substances were observed in cottonseed oil at different frying times (including before and after reaching the discard point) ( < 0.05). Subsequently, principal component analysis (PCA) results clearly showed that the cottonseed oil samples at different frying times were well distinguished by the volatile compounds; moreover, discriminant model analysis indicated a model accuracy rate of 100%. These results showed the potential of GC-IMS-based approaches in discriminating the waste points of frying oil.
本研究基于气相色谱-离子迁移谱（GC-IMS）描述了废煎炸油的质量检测和快速识别。共鉴定出 48 种挥发性物质，其中 2-戊基呋喃、2-丁基呋喃和 2-己酮等 11 种成分的水平在棉籽油中经过 40 小时后随着煎炸时间的延长而增加。相反，随着煎炸时间的延长，己醛、庚醛和 E，E-2，4-庚二烯醛的水平降低。相关分析表明，油中的挥发性物质与酸值（<0.05）和极性成分与挥发性物质之间存在显著相关性（<0.05）。此外，在不同煎炸时间（包括达到废弃点前后）的棉籽油中观察到风味物质的类型和含量存在显著差异（<0.05）。随后，主成分分析（PCA）结果清楚地表明，不同煎炸时间的棉籽油样品可以通过挥发性化合物很好地区分；此外，判别模型分析表明模型准确率为 100%。这些结果表明基于 GC-IMS 的方法在鉴别煎炸油的废弃点方面具有潜力。
