食品与发酵工业 >

2025 , Vol. 51 >Issue 20: 350 - 358

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041847

分析与检测

两种气质联用法解析三种芝麻油挥发性成分的对比分析

  • 芦鑫 ,
  • 孙强 ,
  • 张丽霞 ,
  • 孙晓静 ,
  • 宋国辉 ,
  • 黄纪念
展开
  • 1(河南省农业科学院,农产品加工研究中心,河南 郑州,450002)
    2(河南省农产品生物活性物质工程技术研究中心,河南 郑州,450002)
    3(农业部油料加工重点实验室,湖北 武汉,430062)
第一作者:博士,副研究员(孙强副研究员为通信作者,E-mail:qiangsunxy@126.com)

收稿日期: 2024-12-13

  修回日期: 2025-03-25

  网络出版日期: 2025-10-27

基金资助

河南省科技攻关项目(232102111066);国家特色油料产业技术体系项目(CARS-14);河南省农业科学院科技创新团队项目(2024TD17)

收起

Comparative analysis on the volatile compounds of three types of sesame oils by two kinds of gas chromatography-mass spectrometry

  • LU Xin ,
  • SUN Qiang ,
  • ZHANG Lixia ,
  • SUN Xiaojing ,
  • SONG Guohui ,
  • HUANG Jinian
Expand
  • 1(Center of Agricultural and Sideline Products Processing of Henan Academy of Agricultural Sciences, Zhengzhou 450002, China)
    2(Henan Engineering Research Centre of Bioactive Substances in Agricultural Products, Zhengzhou 450002, China)
    3(Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China)

Received date: 2024-12-13

  Revised date: 2025-03-25

  Online published: 2025-10-27

Fold

摘要

为解析小磨香油、机榨香油与冷榨芝麻油的风味组成特征,使用气质联用和二维气质联用技术测定3种芝麻油的挥发性成分,比较2种检测结果的差异,并由正交偏最小二乘方判别模型(orthogonal partial least square discriminant analysis models,OPLS-DA)分析各类芝麻油风味成分特征。结果显示,2种方法检测的挥发物组成有明显差异,如二维气质联用法检测出化合物种类是气质联用法的2.17倍。但两者结果有以下相似性:(1)71种成分在2种方法中均有检出;(2)2种香油挥发物以烘烤味、坚果味和焦糖味的杂环类成分为主,冷榨芝麻油挥发物以草木味的烷烯类、醇类成分为主;(3)19种成分在2种方法的OPLS-DA模型中均为关键挥发性成分,其中2-甲氧基苯酚、3-乙基-2, 5-二甲基吡嗪、2-乙基-6-甲基吡嗪及2, 3, 5-三甲基吡嗪对芝麻油风味有重要贡献;(4)水溶性与低沸点挥发物在两类香油的分布有显著区别。结果表明,二维气质联用法可有效弥补气质联用检测法的不足,2种气质联用法的结合能推动芝麻油挥发物组成解析。

关键词： 芝麻油; 加工条件; 气质联用; 二维气质联用; 对比分析

本文引用格式

芦鑫 , 孙强 , 张丽霞 , 孙晓静 , 宋国辉 , 黄纪念 . 两种气质联用法解析三种芝麻油挥发性成分的对比分析[J]. 食品与发酵工业, 2025 , 51(20) : 350 -358 . DOI: 10.13995/j.cnki.11-1802/ts.041847

Abstract

To elucidate the flavor characterization of traditional roasted, pressed roasted, and cold-pressed sesame oils, gas chromatography-mass spectrometry (GC-MS) and two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF/MS) were used to measure the volatile compounds of these sesame oils, compared the difference between results from two detection methods, and the flavor profile of each type sesame oil was illuminated by orthogonal partial least square discriminant analysis models (OPLS-DA).Results showed that the composition of volatile compounds detected by the two methods was significantly different.Specifically, the GC×GC-TOF/MS method identified 2.17 times more compounds than the GC-MS.However, the two results had the following similarities:(1) 71 compounds were detected in both methods;(2) the volatile compounds in two kinds of roasted sesame oils were primarily heterocyclic components with roasted, nutty and caramel flavors, while the volatile compounds of the cold-pressed sesame oil mainly consisted of alkenes and alcohols with herb flavor;(3) A total of 19 compounds were identified as the key volatile compounds in both orthogonal partial least square discriminant analysis models of two analysis methods.2-methoxyphenol, 3-ethyl-2, 5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and 2, 3, 5-trimethylpyrazine contributed significantly to the flavor of sesame oil;(4) The distribution of water-soluble and low boiling point volatiles in the two kinds of roasted sesame oils was significantly different.These findings suggest that the GC×GC-TOF/MS method could effectively complement the GC-MS method, and the combination of both GC-MS methods would enhance the analysis of volatile components in sesame oil.

Key words： sesame oil; processing condition; gas chromatography-mass spectrometry; two-dimensional gas chromatography-mass spectrometry; comparative analysis

参考文献

[1] 邵家威, 王明辉, 李青, 等.芝麻油品质评价体系的构建[J].食品与发酵工业, 2021, 47(9):335-342.
SHAO J W, WANG M H, LI Q, et al.Construction of sesame oil quality evaluation system[J].Food and Fermentation Industries, 2021, 47(9):335-342.
[2] 兰向东, 揭金潮, 周国磊, 等.芝麻适度压榨工艺条件研究[J].食品科技, 2021, 46(1):166-171.
LAN X D, JIE J C, ZHOU G L, et al.Study on technology conditions of moderate pressing of sesame[J].Food Science and Technology, 2021, 46(1):166-171.
[3] 尹文婷, 马雪停, 汪学德.不同工艺芝麻油的挥发性成分分析和感官评价[J].中国油脂, 2019, 44(12):8-13.
YIN W T,MA X T,WANG X D.Volatile composition and sensory evaluation of sesame oils extracted by different processes[J].China Oil and Fats, 2019, 44(12):8-13.
[4] 高梦昕, 付启海, 李东风, 等.全二维气相色谱飞行时间质谱技术解析明绿液白酒挥发性组分特征[J].食品与发酵工业, 2021, 47(17):234-241.
GAO M X, FU Q H, LI D F, et al.Characterization of volatile components of Minglvye Baijiu by two-dimensional gas chromatography/time-of-flight mass spectrometry[J].Food and Fermentation Industries, 2021, 47(17):234-241.
[5] PREBIHALO S E, BERRIER K L, FREYE C E, et al.Multidimensional gas chromatography:Advances in instrumentation, chemometrics, and applications[J].Analytical Chemistry, 2018, 90(1):505-532.
[6] 李元一, 邢可馨, 张葆春, 等.基于全二维气相色谱-飞行时间质谱及感官分析的中法白兰地香气特征研究[J].食品与发酵工业, 2020, 46(14):198-203.
LI Y Y, XING K X, ZHANG B C, et al.Aroma characterization of Chinese and French brandy based on comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and sensory analysis[J].Food and Fermentation Industries, 2020, 46(14):198-203.
[7] 陈啸天, 肖雪, 钱沉鱼, 等.全二维气相色谱-四级杆飞行时间质谱对不同产地砂仁挥发油成分的分析[J].中国调味品, 2021, 46(2):142-148.
CHEN X T, XIAO X, QIAN C Y, et al.Analysis of volatile oil components in Amomum villosum from different producing areas by full two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry[J].China Condiment, 2021, 46(2):142-148.
[8] 钱敏, 赵文红, 周冠峰, 等.全二维气相色谱-飞行时间质谱解析红烧乳鸽的挥发性组分[J].现代食品科技, 2020, 36(5):243-251.
QIAN M, ZHAO W H, ZHOU G F, et al.Analysis of volatile compounds of roast pigeon by comprehensive two dimensional gas chromatography-time of flight mass spectrometry[J].Modern Food Science and Technology, 2020, 36(5):243-251.
[9] 赵宇航, 尹文婷, 汪学德, 等.微波预处理对芝麻油风味、营养和安全品质的影响[J].食品科学, 2023, 44(9):47-57.
ZHAO Y H, YIN W T, WANG X D, et al.Effect of microwave pretreatment of sesame seeds on the flavor, nutrition and safety of sesame oil[J].Food Science, 2023, 44(9):47-57.
[10] LIU R., CHEN H Y, WANG S, et al.Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil[J].Journal of the Science of Food and Agriculture, 2022, 102(1):250-258.
[11] 翟卓青, 尹文婷, 汪学德, 等.不同工艺市售芝麻油的气味活性成分和感官品质差异分析[J].中国油脂, 2023, 48(10):50-56.
ZHAI Z Q, YIN W T, WANG X D,et al.Difference of aroma-active compounds and sensory quality of commercial sesame oil products produced by different processes[J].China Oils and Fats, 2023, 48(10):50-56.
[12] 欧阳红军, 刘义军, 袁源, 等.HS-SPME-GC-MS结合OPLS-DA分析提取方法对牛油果油挥发性香气化合物的影响[J].南方农业学报, 2021, 52(3):779-788.
OUYANG H J, LIU Y J, YUAN Y, et al.HS-SPME-GC-MS coupled with OPLS-DA to analyze the effects of extraction methods on volatile aroma compounds of avocado oil[J].Journal of Southern Agriculture, 2021, 52(3):779-788.
[13] 徐永霞, 白旭婷, 冯媛, 等.基于GC-IMS和化学计量学分析海鲈鱼肉蒸制过程中风味物质的变化[J].食品科学, 2021, 42(22):270-275.
XU Y X, BAI X T, FENG Y, et al.Changes of flavor compounds in sea bass during steaming process as analyzed by gas chromatography-ion mobility spectroscopy and chemometrics[J].Food Science, 2021, 42(22):270-275.
[14] 王藤, 施娅楠, 李祥, 等.基于气相色谱-质谱技术与多元统计方法分析大河乌猪火腿自然发酵过程中风味特征[J].肉类研究,2021,35(5):29-35.
WANG T, SHI Y N, LI X, et al.Analysis of flavor characteristics of dahe black pig ham during natural fermentation by gas chromatography-mass spectrometry and multivariate statistical analysis[J].Meat research, 2021, 35(5):29-35.
[15] 刘玉兰, 陈刘杨, 汪学德, 等.芝麻品种和制油工艺对芝麻油品质的影响[J].中国油脂, 2010, 35(2):6-10.
LIU Y L, CHEN L Y, WANG X D, et al.Effect of sesame variety and oil preparation technology on quality of sesame oil[J].China Oils and Fats, 2010, 35(2):6-10.
[16] LIU S Y, SUN H J, MA G, et al.Insights into flavor and key influencing factors of Maillard reaction products:A recent update[J].Frontiers in Nutrition, 2022, 9:973677.
[17] LIU J B, LIU M Y, HE C C, et al.Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide[J].LWT-Food Science and Technology, 2015, 64(1):316-325.
[18] WEI C K, THAKUR K, LIU D H, et al.Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products[J].Food Chemistry, 2018, 263:186-193.
[19] LIU C G, LIU J, LIU Y C, et al.Secondary organic aerosol formation from the OH-initiated oxidation of guaiacol under different experimental conditions[J].Atmospheric Environment, 2019, 207:30-37.
[20] 樊璐璐, 刘玉香, 范晓军, 等.木质素及其模型化合物生产愈创木酚的研究进展[J].现代化工, 2021, 41(1):49-52.
FAN L L, LIU Y X, FAN X J,et al.Research advances on production of guaiacol from lignin and its model compounds[J].Modern Chemical Industry, 2021, 41(1):49-52.
[21] SUN A, WU W, SOLADOYE O P, et al.Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds:A review[J].Food Research International, 2022, 151:110823.
[22] 杨旖旎, 王林海, 袁彬宏, 等.基于SAFE法分析市售小磨香油的关键风味成分[J].轻工学报, 2024, 39(1):30-37.
YANG Y N, WANG L H, YUAN B H, et al.The analysis of key volatile flavor components of commercial sesame oil based on solvent-assisted flavor evaporation[J].Journal of Light Industry, 2024, 39(1):30-37.
[23] 杨冉, 秦早, 陈晓岚, 等.芝麻品种和制油工艺对芝麻油风味成分的影响[J].化学试剂, 2012, 34(11):999-1003.
YANG R, QIN Z, CHEN X L, et al.Effect of sesame variety and oil preparation technology on the volatile compounds of sesame oil[J].Chemical Reagents, 2012, 34(11):999-1003.
[24] 娄丽丽. 吐温辅助水剂法同步制取芝麻油和蛋白质的研究[D].郑州:河南工业大学, 2018.
LOU L L. Study on simultaneous preparation of sesame oil and protein by Tween-assisted aqueous method. Zhengzhou: Henan University of Technology, 2018.
[25] 张雅娜, 齐宝坤, 郭丽, 等.水酶法芝麻油与其他工艺芝麻油品质差异研究[J].中国油脂, 2019, 44(9):36-40;46.
ZHANG Y N, QI B K, GUO L, et al.Differences in quality of aqueous enzymatic extracted sesame oil and other processed sesame oils[J].China Oils and Fats, 2019, 44(9):36-40;46.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司