基于气相色谱-离子迁移谱技术的花生油风味成分分析方法研究

基于气相色谱-离子迁移谱（gas chromatography ion mobility spectrometry, GC-IMS）技术对不同工艺、不同原料的花生油挥发性风味成分的检测方法进行了研究。通过GC-IMS采集分析，获得38个样品的完整 Gallery Plot指纹图谱，定性分析得到74种挥发性有机物（volatile organic compounds, VOCs），利用Library Search 软件对15种响应强度较高的VOCs进行标记分析，得到其对应化合物信息；同时，采用Gallery Plot指纹图和动态主成分分析（PCA），探究工艺和原料的差异对油脂VOCs的影响，并采用挥发性风味成分相似度验证了方法的准确性和重复性。结果表明，该方法能够实现不同工艺、不同原料花生油VOCs科学快速的分离测定，并且分析结果的准确度高、稳定性好，为食用油加工工艺的控制和优化以及产品一致性的评价提供了借鉴参考。

Research on the analysis method of peanut oil flavor components based on Gas Chromatography Ion Mobility Spectrometry technology

Based on gas chromatography-ion mobility spectrometry (GC-IMS) technology, the detection methods of volatile flavor components of peanut oil with different processes and different raw materials were studied. Through GC-IMS data acquisition and analysis, the complete Gallery Plot fingerprints of 38 samples were obtained, and 74 volatile organic compounds (VOCs) were identified by qualitative analysis. Library Search software was used to label 15 VOCs with high response intensity. At the same time, Gallery Plot fingerprints and dynamic principal component analysis (PCA) were used to explore the influence of manufacturing processes and raw materials on oil VOCs, and the similarity of volatile flavor components was used to verify the accuracy of the method. Results show that the method can realize rapid separation and identification of VOCs in peanut oil with different manufacturing processes and raw materials. The analysis results show high accuracy and good stability, potentially useful for the control and optimization of edible oil manufacturing process as well as the evaluation of product consistency. Key words: gas chromatography ion mobility spectrometry (GC-IMS); peanut oil; volatile organic compounds; Similarity of flavor components