两种工艺芝麻油中挥发性风味物质的鉴别分析

旨在从不同芝麻油成品中找出共有的挥发性成分，为芝麻油掺伪鉴别提供数据支持。采用顶空固相微萃取-气相色谱-质谱法检测市售的压榨与水代法两种加工工艺生产的共10个品牌一级芝麻油中的挥发性风味物质，分析鉴别两种工艺芝麻油中共有的挥发性成分。结果表明：7个品牌压榨芝麻油中共检出49种风味物质，其中16种为共有成分，主要为酚类、吡嗪类、醇类、酮类、吡咯类、吡啶类等化合物；3个品牌水代法芝麻油中共检出61种风味物质，其中30种为共有成分，主要为酚类、吡嗪类、酮类、吡啶类、吡咯类、醇类、醛类等化合物；两种工艺生产的芝麻油中存在13种共有挥发性成分，分别为愈创木酚、芝麻酚、2-甲基吡嗪、3-乙基-2,5-二甲基吡嗪、2-乙基-6-甲基吡嗪、2-羟基-5-甲基苯乙酮、1-(5-甲基吡嗪-2-基)-乙酮、5-甲基呋喃醛、2-吡咯甲醛、3-糠醛、(1S,2S)-1,2-二(吡啶-4-基)乙烷-1,2-二醇、2-乙酰基吡咯、3-呋喃甲醇。综上，不同工艺、品牌芝麻油中存在共有挥发性成分，可作为芝麻油的特征标志物，用于芝麻油掺伪鉴别分析。

Identification and analysis of volatile flavor compounds in sesame oils prepared by two different processes

In order to provide data support for the identification of sesame oil adulteration, the common volatile components of sesame oil from different sesame oil products were identified. Headspace solid phase microextraction-gas chromatography-mass spectrometry was used to detect the volatile compounds in 10 brands of first-class sesame oil produced by the two processing technologies of pressing(pressed fragrant sesame oil) and aqueous extraction(ground fragrant sesame oil), and the common volatile compounds in the sesame oils of two processing technologies were analyzed and identified.The results showed that a total of 49 flavor compounds were detected in 7 brands of pressed fragrant sesame oil, of which 16 were common ingredients, mainly composed of phenols, pyrazines, alcohols, ketones, pyrroles, pyridines.There were 61 flavor compounds in 3 brands of ground fragrant sesame oil, of which 30 were common ingredients, mainly composed of phenols, pyrazines, ketones, pyridines, pyrroles, alcohols, aldehydes, etc. There were 13 common volatile components in sesame oils produced by the two processes, which were guaiacol, sesamol, 2-methylpyrazine, 3-ethyl-2, 5-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2-hydroxy-5-methyl acetophenone, 1 - (5-methyl-2-pyrazinyl) - ethanone, 5-methyl furanal, pyrrole-2-carboxaldehyde, 3-furaldehyde, (1S, 2S) -1,2-di (pyridin-4-yl)ethane-1,2-diol, 2-acetylpyrrole and 3-furanmethanol. In summary, there are common components in different processes and brands of sesame oil, which can be used as characteristic markers of sesame oil for the identification of sesame oil adulteration.