HS-GC-IMS结合ROAV分析不同制油工艺 对芜菁籽油特征香气成分的影响Effect of oil-processing technology on the characteristic aroma components of turnip seed oil by HS-GC-IMS combined with ROAV

HS-GC-IMS结合ROAV分析不同制油工艺 对芜菁籽油特征香气成分的影响Effect of oil-processing technology on the characteristic aroma components of turnip seed oil by HS-GC-IMS combined with ROAV

旨在为芜菁籽油的开发及品质提升提供依据，探究不同制油工艺对芜菁籽油挥发性成分及香气特征的影响。分别采用低温压榨法、热榨法和溶剂萃取法提取白皮、紫皮芜菁籽中油脂，采用顶空-气相色谱-离子迁移色谱法(HS-GC-IMS)对芜菁籽油的挥发性成分进行检测，结合相对气味活度值(ROAV)分析不同制油工艺白皮、紫皮芜菁籽油特征香气成分，通过正交偏最小二乘法判别分析(OPLS-DA)结合变量重要性投影值（VIP）研究不同制油工艺及不同品种芜菁籽油之间的差异香气化合物。结果表明：芜菁籽油中共检测出10类133种挥发性成分，主要为醛类、酮类、醇类、酯类，其次是杂环类、酸类、醚类等；紫皮芜菁籽油中挥发性物质种类多...

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Main Author: 岳丽1，祖力皮牙·买买提1，王佳敏1，热依拉木·海力力2， 尼格尔热依·亚迪卡尔3，毛红艳1，于明1 YUE Li1, ZULIPIYA·Maimaiti1, WANG Jiamin1, REYILAMU·Hailili2, NIGEERREYI · Yadikaer3, MAO Hongyan1, YU Ming1
Format: Article
Language:English
Published: 中粮工科（西安）国际工程有限公司 2025-08-01
Series:Zhongguo youzhi
Subjects:
芜菁籽油；制油工艺；相对气味活度值；正交偏最小二乘法判别分析；挥发性成分
turnip seed oil; oil-processing technology; relative odor activity value; orthogonal partial least squares discrimination analysis; volatile components
Online Access:http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250807&flag=1
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