Through three-factor three-level orthogonal experiment, parameters for gas chromatography-ion mobility spectroscopy (GC-IMS) detection were optimized and headspace extraction was employed to obtain GC-IMS fingerprint spectra generated by characteristic volatile components(VOCs) of five common edible vegetable oils and sesame oils prepared under different processing parameters. GC-IMS assay displayed peak difference of each vegetable oil in three-dimensional information at retention time in gas phase and at ion mobility rate in IMS. It is concluded that accurate discrimination on edible vegetable oils of different varieties and from different processing techniques can be realized through analyzing peak appearance time, peak number and peak intensity of their GC-IMS three-dimensional information. This study demonstrates that GC-IMS analytical technology has broad applicative perspective in discriminating variety, processing technique, origin, purity and other features of edible vegetable oils.
CHEN Xin-yu
,
CHEN Tong
,
LU Dao-li
,
CHEN Bin
. Application of GC-IMS in variety discrimination of edible vegetable oils[J]. Food and Fermentation Industries, 2018
, 44(12)
: 245
-249
.
DOI: 10.13995/j.cnki.11-1802/ts.017200
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