基于GC-IMS技术分析湿提和热榨油茶籽油风味的差异Flavor difference between wet extracted and hot-pressed oil-tea camellia seed oils based on GC-IMS

基于GC-IMS技术分析湿提和热榨油茶籽油风味的差异Flavor difference between wet extracted and hot-pressed oil-tea camellia seed oils based on GC-IMS

为探究不同工艺对油茶籽油风味的影响，采用气相色谱-离子迁移谱（GC-IMS）技术对湿提和热榨油茶籽油风味物质进行分析。结果表明：湿提和热榨油茶籽油中均鉴定出32种风味物质；醛类是湿提和热榨油茶籽油主要的风味成分，其在湿提和热榨油茶籽油含量分别为62.62%和70.52%；湿提和热榨油茶籽油风味成分差异主要在于醛类和醇类物质含量，湿提油茶籽油的醇类和酯类物质含量高于热榨油茶籽油，糠醛含量（1.96%）远低于热榨茶籽油（11.18%）；通过主成分分析和样品间相似度分析比较，两种工艺油茶籽油整体风味差异明显。湿提油茶籽油可能具有比热榨油茶籽油更柔和的风味和更安全的食用价值。 In order to...

Full description

Bibliographic Details
Main Author:	夏纯凤1，吴苏喜1,2,3，王彦心1，张科红2，袁成华3 XIA Chunfeng1, WU Suxi1,2,3, WANG Yanxin1, ZHANG Kehong2, YUAN Chenghua3
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-05-01
Series:	Zhongguo youzhi
Subjects:	湿提；热榨；油茶籽油；气相色谱-离子迁移谱；风味差异 wet extraction; hot-pressing; oil-tea camellia seed oil; gas chromatography-ion mobility spectrometry; flavor difference
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230527&year_id=2023&quarter_id=5&falg=1

Similar Items

基于HS-GC-IMS分析陇南主栽品种初榨橄榄油的风味特征成分Analysis of flavor characteristic components in the main cultivars of virgin olive oil from Longnan based on HS-GC-IMS
by: 白万明1，王菊花2，马赛买2，白小勇1，孔维宝2，马君义2，张继2 BAI Wanming1, WANG Juhua2, MA Saimai2, BAI Xiaoyong1, KONG Weibao2, MA Junyi2, ZHANG Ji2
Published: (2024-03-01)

生产工艺对压榨芝麻油风味的影响Effect of production process on the flavor of pressed sesame oil
by: 董迎章1，李诚琨1，刘配莲2，张刚2，寇相波2，董西余2，潘亚萍2，姜德铭3 DONG Yingzhang1, LI Chengkun1,LIU Peilian2, ZHANG Gang2, KOU Xiangbo2, DONG Xiyu2, PAN Yaping2, JIANG Deming3
Published: (2023-07-01)

芝麻花生混合压榨调和油储藏稳定性的研究Storage stability of sesame and peanut mixed press blended oil
by: 张天宇1，陈科名1，王澍2，何东平1,2,3，雷芬芬1,2,3，周力1，2，3 ZHANG Tianyu1，CHEN Keming1 ，WANG Shu2，HE Dongping1,2,3， LEI Fenfen1,2,3，ZHOU Li1,2,3
Published: (2024-09-01)

玉米胚芽酶法辅助低温压榨制油工艺优化Optimization of oil extraction process of enzyme-assisted cold-pressing from corn germ
by: 赵月1,2,3，胡晓倩1，任健1,2,3，孙洋1,2,3 ZHAO Yue1,2,3, HU Xiaoqian1, REN Jian1,2,3, SUN Yang1,2,3
Published: (2023-12-01)

TEPA与降凝剂复配对生物柴油离子含量的影响Effect of the combination of TEPA and pour point depressant on the ion content of biodiesel
by: 郑玉曾1,2,3，李法社1,2,3，周黎1,2,3，王文超1,2,3，赵中锦1,2,3 ZHENG Yuzeng1,2,3, LI Fashe1,2,3, ZHOU Li1,2,3, WANG Wenchao1,2,3, ZHAO Zhongjin1,2,3
Published: (2023-05-01)

花生炒籽工艺条件与小榨花生油风味品质的相关性研究Correlation between roasting processing conditions of peanut and flavor quality of pressed flavor peanut oil
by: 刘配莲1，董西余1，佟馨2，张刚1，寇相波1，张春华3，于淼3，潘亚萍1LIU Peilian1, DONG Xiyu1,TONG Xin2, ZHANG Gang1, KOU Xiangbo1, ZHANG Chunhua3, YU Miao3, PAN Yaping1
Published: (2023-06-01)

大豆的液压冷榨工艺及压榨特性
by: 袁帅1，李兴飞1，张钊2，曹连锋2，王才立2，孔祥珍1，陈业明1，张彩猛1，华欲飞1YUAN Shuai1, LI Xingfei1, ZHANG Zhao2, CAO Lianfeng2, WANG Caili2, KONG Xiangzhen1, CHEN Yeming1, ZHANG Caimeng1, HUA Yufei1
Published: (2023-01-01)

基于气相色谱-离子迁移谱技术分析不同预处理技术对压榨山茶油风味的影响Analysis of effect of different pretreatment technology on the flavor of pressed oil-tea camellia seed oil based on gas chromatography-ion mobility spectroscopy
by: 彭丝兰1,2，刘思思2，易有金1，刘汝宽2，李昌珠2，肖志红2,3 PENG Silan1,2，LIU Sisi2，YI Youjin1，LIU Rukuan2，LI Changzhu2，XIAO Zhihong2,3
Published: (2024-08-01)

"超声辅助混合浸提制备花椒调味油的工艺优化及其风味成分分析""Optimization of ultrasound-assisted mixed extraction process of Zanthoxylum flavored oil and analysis of its flavor components"
by: 陈江魁1，杨明建1，董占军2，殷春燕1CHEN Jiangkui1, YANG Mingjian1, DONG Zhanjun2, YIN Chunyan1
Published: (2024-12-01)

不同市售牛油的品质及风味化合物分析Quality and flavour compounds analysis of different commercial butter
by: 郑美玉1，张天宇1，聂强胜1，张立伟1，2，3，邓维泽4，马麟4，何东平1，2，5，郑竟成1，2，5，周力1，2，5ZHENG Meiyu1, ZHANG Tianyu1, NIE Qiangsheng1, ZHANG Liwei1,2,3, DENG Weize4, MA Lin4, HE Dongping1,2,5, ZHENG Jingcheng1,2,5, ZHOU Li1,2,5
Published: (2024-09-01)

高品质油茶籽油的湿法提取工艺优化 Optimization of wet extraction of high quality oil-tea camellia seed oil
by: 吴苏喜1,2,周东蓉1,王彦心1,黄艳慧1,李普选2,李昌珠3 WU Suxi1,2, ZHOU Dongrong1, WANG Yanxin1, HUANG Yanhui1, LI Puxuan2, LI Changzhu3
Published: (2022-04-01)

油脂种类对调和牛油风味的影响Effect of oil types on the flavor of tallow-based blended oil
by: 李涵润1，刘雄1,2，覃小丽1，王群3LI Hanrun1, LIU Xiong1,2, QIN Xiaoli1, WANG Qun3
Published: (2022-06-01)

添加新鲜橄榄叶和复合果胶酶压榨对油橄榄果出油率和初榨橄榄油品质的影响Effects of adding fresh olive leaves and complex pectinase during pressing on oil extraction rate of olive fruit and quality of virgin olive oil
by: 佟祎鑫1，许佳敏1，白万明2，王菊花1，郭焌伟1，白小勇2，孔维宝1,3，马君义1,3 TONG Yixin1, XU Jiamin1, BAI Wanming2, WANG Juhua1, GUO Junwei1, BAI Xiaoyong2, KONG Weibao1,3, MA Junyi1,3
Published: (2023-02-01)

油茶蒲纯化多糖的制备与组分、结构分析Preparation and component, structure analysis of purified polysaccharides from Camellia oleifera fruit hull
by: 舒斌斌1,2,3，吴苏喜1,2,3，谢妍祎1，袁成华2，冯宗义3SHU Binbin1,2,3, WU Suxi1,2,3, XIE Yanyi1，YUAN Chenghua2，FENG Zongyi3
Published: (2023-04-01)

基于EDEM的单轴螺旋榨油机工况分析与参数优化Working condition analysis and parameter optimization of single stage screw press based on EDEM
by: 欧阳锐凌1，2，董霖1，任洋1，2，李平1，2，雷元1，2，王霜1，冉龙勇3，王清松3 OUYANG Ruiling1，2，DONG Lin1，REN Yang1，2，LI Ping1，2，LEI Yuan1，2， WANG Shuang1，RAN Longyong3，WANG Qingsong3
Published: (2022-09-01)

高温对灰鹅液油食用安全性及风味物质的影响Effect of high-temperature treatment on the edible safety and flavor components of grey goose liquid oil
by: 杨海华1,2，胡佳慧1,2，郑华1,2，林捷1,2，林智宏3，吴绍宗1,2 YANG Haihua1，2, HU Jiahui1,2, ZHENG Hua1,2, LIN Jie1,2, LIN Zhihong3, WU Shaozong1,2
Published: (2023-07-01)

离子迁移谱法结合鉴别指数鉴别油茶籽油与橄榄油Identification of oil-tea camellia seed oil and olive oil by ion mobility spectrometry combined with differentiation index
by: 陈轲1,秦时聪1,徐翔2,何东平3CHEN Ke1, QIN Shicong1, XU Xiang2,HE Dongping3
Published: (2023-05-01)

基于挥发性成分定性判别风味油茶籽油掺伪浸出油茶籽油PCA模型和逻辑回归模型的对比分析 Comparative analysis between PCA model and logistic regression model for qualitative identification of flavor oil-tea camellia seed oil adulteration with leaching oil-tea camellia seed oil based on volatile components
by: 孙婷婷1,2，陈志清1,2，刘剑波3，任佳丽1,2，钟海雁1,2，周波1,2 SUN Tingting1,2, CHEN Zhiqing1,2, LIU Jianbo3, REN Jiali1,2, ZHONG Haiyan1,2, ZHOU Bo1,2
Published: (2023-03-01)

初榨橄榄油中多酚类化合物含量随油橄榄果生长发育的累积变化Cumulative changes in the content of polyphenols in virgin olive oils with the growth and development of olive fruits
by: 张宏杰1，马君义1，吕孝飞1，缪欣1，郭俊炜1，邓煜2 ZHANG Hongjie1, MA Junyi1, LYU Xiaofei1, MIAO Xin1, GUO Junwei1, DENG Yu2
Published: (2024-05-01)

油茶蒲黄酮的制备及组分鉴定Preparation and identification of the components of flavonoids from Camellia oleifera fruit shell
by: 吴苏喜1,2，李扬1，韩小苗1,2，董熠辉1，李万元2，彭邵锋3 WU Suxi1,2， LI Yang1， HAN Xiaomiao1,2, DONG Yihui1, LI Wanyuan2, PENG Shaofeng3
Published: (2024-07-01)

Thick Rhodium Plating as the Target for Cyclotron Production of Palladium-103
by: MA Chengwei1,2,3, DUAN Fei1,2,3, CHU Haomiao1,2,3, LI Guang1,2,3, WANG Xiaoming1,2,3, ZHAO Ziyu1,2,3, LI Chao1,2,3, WANG Chengzhi1,2,3, WEN Kai1,2,3
Published: (2024-01-01)

Impurity of Gallium-［68Ga］ Chloride Solution from Generator
by: WU Fuhai1,2,3;CHEN Mengyi1,2,3;WANG Xiaoming1,2,3;WANG Chunlin1,2,3;SUN Mingyue1,2,3;QIU Shanshan1,2,3;ZHOU Jiajun1,2,3;QIN Xiangyu1,2,3;SHEN Langtao1,2,3
Published: (2023-10-01)

大豆压榨厂先进装置及工艺Advanced devices and process of soybean press plant
by: 左青1，左晖2ZUO Qing1 , ZUO Hui2
Published: (2023-01-01)

28份国产特级初榨橄榄油中多酚含量及其变化规律Polyphenol content in 28 domestic extra virgin olive oils and its variation law
by: 王蝴蝶1,2，刘玉红3，李建科3，黄新异1,2，邸多隆1,2 WANG Hudie1, 2, LIU Yuhong3, LI Jianke3, HUANG Xinyi1, 2, DI Duolong1, 2
Published: (2022-12-01)

两种工艺芝麻油中挥发性风味物质的鉴别分析Identification and analysis of volatile flavor compounds in sesame oils prepared by two different processes
by: 周易枚1，吴达2，蒋林惠1，樊青青1，石敏1，胡雨1，任翊1，周楠1 ZHOU Yimei1, WU Da2, JIANG Linhui1, FAN Qingqing1, SHI Min1, HU Yu1，REN Yi1， ZHOU Nan1
Published: (2023-10-01)

Production Process of 89Zr Based on C30 Cyclotron
by: WEN Kai1,2,3, DUAN Fei1,2,3, LI Guang1,2,3, MA Chengwei1,2,3, WANG Xiaoming1,2,3, ZHAO Ziyu1,2,3, CHU Haomiao1,2,3, LI Chao1,2,3, WANG Chengzhi1,2,3, WANG Chunlin1,2,3
Published: (2024-05-01)

Research on Separation, Purification and Quality Control of 103Pd
by: WANG Xiaoming1,2,3, DUAN Fei1,2,3, MA Chengwei1,2,3, CHU Haomiao1,2,3, LI Guang1,2,3, WANG Chunlin1,2,3, WANG Chengzhi1,2,3, WEN Kai1,2,3
Published: (2023-12-01)

初榨椰子油品质特征及健康功效的研究进展Research progress on quality characteristics and health benefit of virgin coconut oil
by: 张建国1，李瑞2，宋晨也3，宋菲1，王挥1，夏秋瑜2 ZHANG Jianguo1, LI Rui2, SONG Chenye3, SONG Fei1, WANG Hui1, XIA Qiuyu2
Published: (2022-12-01)

基于多壁碳纳米管作为吸附剂的分散固相萃取/ GC-MS对食用植物油中16种多环芳烃的快速测定Rapid determination of 16 polycyclic aromatic hydrocarbons in edible vegetable oil by d-SPE/GC-MS with multi-walled carbon nanotubes as adsorbents
by: 王思源1，何婷婷2，张琴3，舒圣元1，冯悦2，齐冬琴2,张平1，王静静2WANG Siyuan1, HE Tingting2, ZHANG Qin3, SHU Shengyuan1, FENG Yue2, QI Dongqin2, ZHANG Ping1, WANG Jingjing2
Published: (2024-10-01)

压榨法制备接骨木籽油工艺优化及其活性成分分析Optimization of Sambucus williamsii seed oil preparation process by pressing method and analysis of its active components
by: 叶美金1,2，杨玉敏3，易瑞1,2，程远杨1，何咨霆1，张扬1,2 YE Meijin1,2, YANG Yumin3, YI Rui1,2, CHENG Yuanyang1, HE Ziting1, ZHANG Yang1,2
Published: (2022-11-01)

冷榨油莎豆油柠檬酸辅助水化脱胶工艺优化及品质变化分析Optimization of citric acid-assisted hydration degumming of cold pressed tiger nut (Cyperus esculentus L.) oil and its quality change analysis
by: 孙赫一1，2，3，宋春丽1，2，3，任健1，2，3，孙天颖1，2，3 SUN Heyi1,2,3, SONG Chunli1,2,3, REN Jian1,2,3, SUN Tianying1,2,3
Published: (2023-02-01)

川渝火锅用牛油关键风味物质的鉴定Identification of key flavour substances of beef tallow used in Sichuan-Chongqing hotpot
by: 尤悦1，王俏君2，秦雅丽1，杨礼学2，张逸人1，张晖1，吴港城1，王兴国1YOU Yue1, WANG Qiaojun2, QIN Yali1, YANG Lixue2, ZHANG Yiren1, ZHANG Hui1, WU Gangcheng1, WANG Xingguo1
Published: (2024-09-01)

“三度法”在坚果营养评价中的应用：以花生为例Application of ′ Three Degree′ method in nutrition assessment for nut: A case study of peanut (Arachis hypogaea L.)
by: 颜孙安1,2,3，黄敏敏1,2,3，刘文静1,2,3，林香信1,2,3，姚清华1,2,3 YAN Sun′an1,2,3, HUANG Minmin1,2,3, LIU Wenjing1,2,3, LIN Xiangxin1,2,3, YAO Qinghua1,2,3
Published: (2024-02-01)

大豆异黄酮作为大豆溯源特征指标的筛选Screening of soybean isoflavone as characteristic index of soybean traceability
by: 费洪立1,2,3，阮长青1,2,3，李志江1,2,3，鹿保鑫1,2,3，张东杰1,2,3 FEI Hongli1,2,3, RUAN Changqing1,2,3,LI Zhijiang1,2,3, LU Baoxin1,2,3,ZHANG Dongjie1,2,3
Published: (2022-02-01)

"食用植物油中4种合成抗氧化剂的QuEChERS 预处理技术研究""QuEChERS pre-processing technology for detecting four synthetic antioxidants in edible vegetable oil"
by: 朱蕊1,2，薛斌1,2，任兴发2,3 ZHU Rui1,2，XUE Bin1,2，REN Xingfa2,3"
Published: (2024-12-01)

原料压榨制油的预处理方式对核桃多肽功能特性和ACE抑制活性的影响Effect of raw material pretreatment method in oil pressing on functional characteristics and ACE inhibitory activity of walnut polypeptide
by: 高盼1,2，韩玉博1，杨永2，马开创1，钟武1,2，胡传荣1，何东平1,2，张晖3，张跃进4，王兴国1,3 GAO Pan1,2, HAN Yubo1, YANG Yong2, MA Kaichuang1, ZHONG Wu1,2, HU Chuanrong1, HE Dongping1,2, ZHANG Hui3, ZHANG Yuejin4, WANG Xingguo1,3
Published: (2023-09-01)

Design of current sharing system for mine explosion-proof lithium power supply
by: LI Qiwei1,2,3, et al.
Published: (2021-12-01)

中缅树鼩尿液成分及性别和亲缘关系的影响
by: 侯东敏 1 贾婷 2 章迪 2 谌立新 1 王政昆 1 朱万龙 1, et al.
Published: (2020-01-01)

金枪鱼油微胶囊的复合凝聚法制备工艺及其理化性质Preparation and physicochemical properties of tuna oil microcapsules using complex coacervation
by: 汤夕瑶1，禤俊勇1，夏秋瑜1,2,3，李晶莹1，孙钦秀1,2,3，魏帅1,2,3，郝记明1,2,3，吉宏武1,2,3，刘书成1,2,3 TANG Xiyao1，XUAN Junyong1，XIA Qiuyu1,2,3， LI Jingying1，SUN Qinxiu1,2,3， WEI Shuai1,2,3，HAO Jiming1,2,3，JI Hongwu1,2,3，LIU Shucheng1,2,3
Published: (2022-11-01)

不同工艺芝麻油产品品质和风味喜好研究Product quality and flavor preference of sesame seed oil prepared with different process
by: 尚嘉毅1，孙承国2，刘配莲3，董迎章4，惠菊1，扈柏文1, 赵文君1 ，王磊5，初柏君1SHANG Jiayi1, SUN Chengguo2, LIU Peilian3, DONG Yingzhang4, HUI Ju1, HU Bowen1, ZHAO Wenjun1, WANG Lei5, CHU Baijun1
Published: (2025-02-01)