Analysis of Volatile Compounds in Edible Vegetable Oils Using Headspace Solid Phase Micro-Extraction and GC-MS

doi:10.7506/spkx1002-6630-201414019

Abstract

Abstract:

The volatile compounds in seven kinds of edible vegetable oil including rapeseed oil, flaxseed oil, sesame oil,
peanut oil, corn oil, sunflower seed oil, and soybean oil, were extracted and concentrated by headspace solid phase microextraction
(HS-SPME), and then separated and identified by gas chromatography-mass spectrometry (GC-MS). Totally
118 compounds were identified, including acids, aldehydes, alcohols, ketones, hydrocarbons, ethers, degradation products
of glucosinolates, pyrazines, furans, aromatic compounds, phenols, pyrroles, pyridines, pyrans, thiazoles, esters and other
compounds. Differences in major volatile compounds from these edible vegetable oils were analyzed and evaluated.

Key words: headspace solid phase micro-extraction, gas chromatography-mass spectrometry, edible vegetable oils, volatile compounds

CLC Number:

TS227

CHEN Qiao-qiao, ZHANG Sheng-wan*, LI Mei-ping, WANG Zhi-juan, WANG Hong-yan, LI Lu, LI Huan. Analysis of Volatile Compounds in Edible Vegetable Oils Using Headspace Solid Phase Micro-Extraction and GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414019.

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Analysis of Volatile Compounds in Edible Vegetable Oils Using Headspace Solid Phase Micro-Extraction and GC-MS

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