摘要：菜籽油是我国重要的食用油种之一，具有独特的香气，其挥发物成分一直备受关注。本实验以淮油20号为研究材料，采用同时蒸馏萃取法结合气相色谱-质谱分析技术(SDE-GC-MS)，对油菜籽中挥发性风味成分进行提取和分析；通过正交试验对萃取条件进行优化，考察了萃取溶剂(A)、料液比(B)、萃取时间(C)、溶剂用量(D)4个因素对油菜籽中风味成分检测效果的影响。结果表明：影响油菜籽风味成分种类和含量各因素的主次顺序分别为A>B>C>D﹔同时蒸馏萃取油菜籽风味成分的最优工艺条件组合为A3B1C2D2 ，即以二氯甲烷为萃取溶剂、物料比1:12。5、萃取2。5 h时，溶剂用量50ml时提取效率最好，检测出油菜籽中挥发性风味成分57种，包括硫甙降解产物14种、氧化挥发物29种、杂环类物质14种。76711

毕业论文关键词：油菜籽，同时蒸馏萃取，气质联用，风味成分

Abstract: Rapeseed oil is one of the major species of edible oil, It has a unique aroma, which has been a concern of volatile。 In this experiment, “20 Huai oil” as research material, Using combined distillation extraction gas chromatography-mass spectrometry (SDE-GC-MS) to extracte and analyse the volatile flavor components of rapeseed。 The extraction conditions were optimized by orthogonal test。 And the effect of extraction solvent (A), solid-liquid ratio (B), extraction time (C) and the amount of solvent (D) on the flavor components of rapeseed were detected。 The results showed that rapeseed flavor components of each type and content of primary and secondary factors were the order of A> B> C> D; optimum conditions while rapeseed extraction distillation combination of flavor component is A3B1C2D2, namely dichloromethane as the extraction the solvent material ratio 1: 12。5, extraction time 2。5 h, when the amount of solvent 50ml extraction efficiency is best detected rapeseed 57 kinds of volatile flavor components, including glucosinolates degradation products of 14 species, 29 kinds of volatiles oxide, heterocyclic 14 kinds of substances。

Keywords: rapeseed oil, simultaneous distillation and solvent extraction, GC-MS, volatile components

目   录

摘要 3

关键词 3

1 前言 6

1。1 植物油挥发物风味物质 6

1。2 植物油挥发物产生途径 7

1。3 油脂挥发物的提取方法 8

1。4 油脂挥发物的检测方法 9

2 材料和方法 10

2。1 材料与试剂 10

2。2 仪器与设备 10

2。3 试验方法 11

2。3。1 正交试验方案设计 11

2。3。2 实验方法 11

3 结果与分析 12

3。1 单因素实验 12

3。1。1 蒸馏时间对实验结果的影响 12

3。1。2 料液比对实验结果的影响 12

3。1。3 溶剂用量对实验结果的影响 13

3。2 正交实验结果及分析 14

3。3菜籽油挥发性物质的总离子流图 16

3。4油菜籽中挥发性风味成分 16