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Published on: September 2, 2020
[Determination of each single component vegetable oil in blend oil by headspace gas chromatography-mass spectrometry]
Zhaoqi Wang1, Shan Zhao2, Wanfeng Jiang1
1Qindao Institute for Food and Drug Control, Qingdao 266071, China.
Objective:
A method of headspace gas chromatography-mass spectrometry was established for the determination of the content of each single component vegetable oil in blend oil based on soybean oil, peanut oil and sesame oil.
Methods:
The data of volatile components of each single component vegetable oil was collected effectively by headspace gas chromatography-mass spectrometry. The data was compared, filtered step by step and evaluated by method ology using chemometrics method and group analysis software.
Results:
Finally, 2, 4-heptanedialdehyde, 2-decendialdehyde and 5-methyl-2-furfural were identified as the quantitative detection marker compounds of soybean oil, peanut oil and sesame oil, respectively. Dihydro-3-methylene-5-methyl-2-furanone and trans-2-nonenoldehyde, 4-ethyl-5-methyl-nonane and trans-2-dodecenol, 2-(1-pentenyl)-furan and 2-methylpyrazine were the qualitative compounds of soybean oil, peanut oil and sesame oil, respectively. The regression equations and linear correlation coefficient(r~2) of soybean oil, peanut oil and sesame oil were obtained by testing nine level simulated blend oil. The linear range were 0.57%-100%, 0.98%-100%, 0.34%-100%. The precision range were 1.4%-3.8%, 9.0%-16.0%, 5.0%-10.4%(n=6). The recovery range were 100.1%-100.5%, 75.0%-115.3%, 87.0%-100.6%. These data met the requirements of method ology.
Conclusion:
The method is applicable to testing research of the content of each single component vegetable oil in blend oil based on soybean oil, peanut oil and sesame oil.
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