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为了提高浓香葵花籽油风味物质的萃取效果及对其气味活性物质进行鉴定，对顶空固相微萃取（HS-SPME）的萃取条件进行优化，并结合气相色谱-嗅闻-质谱技术（GC-O-MS）对浓香葵花籽油的气味活性物质进行分离和鉴定。结果表明，HS-SPME萃取浓香葵花籽油的最佳条件为样品3 g，DVB/CAR/PDMS萃取头长度2 cm，萃取温度70 ℃，萃取时间50 min。通过GC-O-MS分析，在浓香葵花籽油（160 ℃烘烤葵花籽仁25 min）中共鉴定出63种挥发性物质，其中12种具有气味活性，包括4种吡嗪类（烤香味和坚果味）、2种呋喃类（焦糖味和甜香味）、4种醛类（生青味、果香和油脂味）、1-辛烯-3-醇（蘑菇味）和α-蒎烯（木质味）。利用HS-SPME结合GC-O-MS可鉴定浓香葵花籽油的气味活性成分。 In order to improve the extraction effect of flavor substances and identify the aroma-active substances in fragrant sunflower seed oil, the extraction conditions of headspace solid-phase microextraction (HS-SPME) were optimized, then the aroma-active substances of fragrant sunflower seed oil were separated and identified by GC-O-MS. The results showed that the optimal HS-SPME extraction conditions for fragrant sunflower seed oil were obtained as follows: 3 g sample, DVB/CAR/PDMS extraction fiber length 2 cm, extraction temperature 70 ℃, and extraction time 50 min. A total of 63 volatile substances were identified by GC-O-MS in the fragrant sunflower seed oil (roasting sunflower seed kernel at 160 ℃ for 25 min), of which 12 were aroma-active substances, including 4 pyrazines (roasted and nutty aromas), 2 furans (caramel-like and sweet aromas), 4 aldehydes (green, fruint and fatty aromas), 1-octen-3-ol (mushroom-like aroma) and α-pinene (woody aroma). The aroma-active substances in fragrant sunflower seed oil can be identified by HS-SPME-GC-O-MS.

旨在为芝麻油企业提高其产品的香气品质提供参考，以我国市场上不同工艺的13个品牌畅销芝麻油产品为实验材料，利用溶剂辅助蒸发（SAFE）法萃取挥发性物质，气相色谱-嗅闻-质谱（GC-O-MS）法和感官评价比较其气味活性成分和感官品质差异。结果表明：低温压榨芝麻油的气味活性成分以醛类、烯烃和醇类为主，生芝麻味最强；石磨水代和高温压榨芝麻油的气味活性成分以美拉德反应杂环类产物为主，具有较强的炒芝麻味、炒坚果味和焦香味；石磨水代芝麻油的苯酚类物质含量最高，烟熏味最强；高温压榨芝麻油的苦味最强。综上，不同工艺的市售芝麻油气味活性成分和感官品质具有显著差异。To provide reference for sesame oil enterprises to improve the aroma quality of their products, with 13 brands best-selling commercial sesame oils with different processes on the Chinese market were materials, volatile substances were extracted by solvent-assisted evaporation (SAFE) method, and the differences of aroma-active compounds and sensory quality were analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) method and sensory descriptive analysis, respectively. The results showed that the aroma-active compounds in the cold-pressed sesame oils were dominated by aldehydes, alkenes and alcohols, and the cold-pressed sesame oils had the strongest raw sesame flavor. The aroma-active compounds in the aqueous-extracted and high temperature-pressed sesame oils were mainly the Maillard reaction products heterocyclic substances, giving the sesame oils strong roasted sesame flavor, nutty and burnt flavor. The aqueous-extracted sesame oils had the highest concentration of volatile phenolic compounds and the strongest smoky flavor. The bitter taste in the high temperature-pressed sesame oils was the strongest. In conclusion, the aroma-active compounds and sensory quality of sesame oil produced by different processes are significantly different.