Analysis Of Volatile Components Of Apricot Kernel Oil And Its Application In Oil Quality Analysis

In this study, Longwangmo apricot kernel (Prunus Armeniaca L.) was soxhleted and squeezed to get oil. Firstly, apricot kernel oil fatty acids was identified by GC method and standard samples, laying the groundwork for the volatile constituents of apricot kernel oil. Secondly, HS-SPME was adopted to optimize the extraction conditions of volatile components from cold-pressed apricot kernel oil, GC/MS and standard samples were used to qualitatitive and verify volatile components of apricot kernel oil in the optimum extraction conditions, then characteristic volatile components of cold-pressed apricot kernel oil were determined. Thirdly, changes of apricot kernel oil quality and its volatile components at three temperatures storage and8times frying were explored. Finally, effects of oil odor from different processings were studied, and we also investigated reproducibility from main fragrance ingredients refinements on sweet apricot kernel oil. The experimental results are as follows:There are five kinds of main fatty acids in apricot kernel oil, in which oleic acid occupied most amount, and linoleic acid was next, followed by stearic acid and palmitic acid, etc., and the content of exclude saturated fatty acid was more than90%.Taking total peak area and the total peaks number as evaluation index, the effects of the conditions are:1.00g oil sample in15mL vessel, exposure for50min at50℃, and desorption for1min at260℃in GC.36kinds volatile substances were identified in the optimized extraction conditions by HS-SPME/GC/MS, among of them, aldehydes and ketones rearched37.19%, amine(13.49%), acids(11.36%), pyrazine(8.53%), alcohol(3.77%), and esters(3.41%), etc. Benzaldehyde,2-methyl butanone, and octanal were identified as characteristic volatile components of apricot kernel oil using standard sample.In the storage test, oil acid value showed an upward trend with the extension of storage time, especially variation at25℃(constant temperature) rearched maximum(an range of589%); peroxide value showed a whole "M" type, it increased the interval time to reach peroxide value peak in room temperature(about37℃). In addition to the different fluctuations of cold pressed apricot kernel oil, Euv232and Euv268of oil trended roughly same in three temperatures, it existed obvious fluction of Euv232and Euv268during the first10days storage at room temperature37℃, and later the curves became resemble; fresh apricot kernel oil flavor compounds rised to a peak in short term and then gradually weakened; comparing with other conditions, the time of volatile components and the species number reaching peak was same at a constant temperature10℃.In the fring test, with an increase of fring times, oil acid values decreased first and then increase, the peroxide value, the peak number and volatile components increased to the maximum(31.75mmol/kg and384696.9uv and41pecies), and then fluctuated around maximum value, in addition to the both increments of apricot kernel oil Euv232and Euv268(respectively25.5and17.9times).In this studies, changes of oil quality and its volatile components in different processes were assessed by comparing chemical indicators and volatile components content of raw apricot kernel cold pressed oil, raw apricot kernel heat pressed oil, fried apricot kernel cold pressed oil and fried apricot kernel heat oil, our detas showed that:fried apricot kernel cold pressed oil is a high quality sweet apricot kernel oil.In the studies of the reproducibility of volatile components of apricot kernel oil, the volatile components of raw apricot kernel hot-pressed oil and fried apricot kernel hot-pressed characteristics volatile components between raw apricot kernel cold-pressed oil and refined oil, and they shared more than three common characteristic component.