Headspace Solid Phase Microextraction of Volatile Flavor Components from Rapeseed Oil

doi:10.7506/spkx1002-6630-201312058

Abstract

Abstract:

In comparison with steam distillation extraction (SDE) and supercritical fluid extraction (SFE), headspace solid
phase microextraction (HS-SPME) was identified as a better method for sample pretreatment in the analysis of volatile
compounds of rapeseed oil by GC-MS due to its rapid, simple, solvent-free and nondestructive procedure. The optimal HSSPME
conditions were established by the use of a DVB/CAR/PDMS fiber and magnetic stirring, extraction temperature 70 ℃
extraction for 30 min and desorption for 3 min. A total of 47 major volatile compounds were found in rapeseed oil, including
16 degraded glucosinolate products, 10 oxidative volatiles (alkenes, aldehydes and alcohols), 20 heterocyelic compounds and
1 benzene compound. Predominant degraded glueosinolated products were methallyl cyanide, 4-(methylthio)-butanenitrile,
3-phenyl propionitrile and 4-isothiocyanato-1-butene. 1,5-Hexadien-3-ol and furfural were dominant among the identified
volatile oxidation components while pyrazines were main heterocyclic compounds in rapeseed oil.

Key words: rapeseed oil, volatile components, extraction methods

XIE Jing，XU Li*，ZHANG Qiu-hong，WU Hong-yun. Headspace Solid Phase Microextraction of Volatile Flavor Components from Rapeseed Oil[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201312058.

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Headspace Solid Phase Microextraction of Volatile Flavor Components from Rapeseed Oil

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