亚临界提取甜瓜籽油风味与脂肪酸关系分析

【目的】分析5个品种甜瓜籽油的挥发性风味成分与脂肪酸之间的关系。【方法】采用气相色谱-质谱联用仪测定不同品种甜瓜籽油的挥发性风味成分和脂肪酸,采用R语言分析PCA和变量投影重要性。【结果】5个品种甜瓜籽油中共鉴定出65种挥发性化合物,新蜜1号样品检测到的挥发性物质种类最多为37种,皇后品种的油脂中有30种,香瓜和86-1样品中有29种,绿宝石样品检测到最少,为26种,分析发现5个样品之间的挥发性物质有显著性差异。5个品种甜瓜籽油在挥发性物质成分共分成4大类,皇后与绿宝石较相近归为一类。5种甜瓜籽油中富含不饱和脂肪酸,平均为75.34%,其中亚油酸最高,平均含量达56.81%。【结论】二十四酸、十八碳烯酸、花生酸、棕榈酸、亚麻酸、蓖麻油酸与某些香气物质有较强相关性。

Study on the Relationship between Flavor and Fatty Acids of Melon Seed Oil Extracted by Subcritical Method

【Objective】 To analyze the relationship between volatile flavor components and fatty acids in melon seed oil of five varieties. 【Methods】 The volatile flavor components and fatty acids of melon seed oil of different varieties were determined by GC-MS, and PCA and variable projection importance analysis were carried out by R language. 【Results】 A total of 65 volatile compounds were identified from 5 melon seed oils. There were 37 kinds of volatile substances detected in Xinmi No.1 sample, including 30 kinds of Queen sample, 29 kinds of Xianggua and 86-1 samples, 26 kinds of Lv bao-shi samples, and it was also found that there were significant differences in volatile substances among 5 samples. PCA analysis showed that the volatile components of melon seed oil of five varieties were divided into four categories, and Queen and Lv bao-shi were classified into one category. By analyzing the fatty acid composition of five melon seed oils, it was found that the five melon seed oils were rich in unsaturated fatty acids with an average content of 75.34%, among which linoleic acid was the highest with an average content of 56.81%. 【Conclusion】 The correlation analysis of volatile substances and fatty acids in five varieties showed that 2-decyltetradecanoic acid, octadecenoic acid, arachidic acid, palmitic acid, linolenic acid and ricinoleic acid had strong correlation with some aroma substances.