Application Of Characteristic Volatile Aroma Analysis Of Xinjiang Safflower Seed Oil In Quality Control

Objective: Xinjiang is the largest producing area and main production base of Safflower in China.Its production accounts for 80% of the country.Its seed is edible vegetable oil produced by traditional oil.It has rich nutritive value and high added value.It is a quick and effective evaluation and supervision of Xinjiang safflower seed oil.The experiment took Xinjiang safflower seed as the raw material.The volatile aroma of safflower seed oil in Xinjiang was investigated.The volatile aroma of safflower seed oil from different technologies and different sources was explored and discussed.From then on,the role of volatile aroma in the quality control of safflower seed oil in Xinjiang was further studied.Methods: The purpose of this study was to collect the volatile aroma components of Xinjiang safflower oil from different sources,and to collect the volatile aroma components of safflower seed oil by solid phase micro extraction(SPME)technology by solid phase micro extraction(SPME)technology and combine gas phase mass spectrometry(GC-MS)combined with systematic cluster analysis and principal component analysis for safflower seed oil from different sources.The volatile aroma components were preliminarily identified and analyzed;the characteristic aroma fingerprint information of Xinjiang safflower oil was confirmed by gas phase relative aroma activity mass spectrometry(GC-ROVA-MS),and the characteristic aroma fingerprint of safflower oil in Xinjiang was established.The accuracy of the quality model of safflower seed oil was verified by the grey correlation method.Results and conclusions:(1)HS-SPME-GC/MS was used to analyze the seed oil of different safflower varieties in Xinjiang.68 kinds of volatile substances were identified.Aldehydes,alcohols,heterocyclic and minority alkenes had significant effects on the overall aroma of safflower oil with the aroma threshold analysis.The sensory evaluation showed that the whole characteristic aroma of the three different varieties was from weak to HH-.4>HH-1>HH-2,and there were significant differences in the aroma properties of different varieties of safflower seed oil,such as green grass flavor,mushroom flavor and oil flavor(P <0.05).By analyzing the volatile components of seed oil in 4 different preparation processes,the volatile composition of the seed oil has significant difference.The maximum aroma contribution of HPO is divided into 1-octyl-3-ketone,and the other three processes are nonaldehyde.The principal component analysis(PCA)and system clustering method were used to analyze the seed oil from different sources.It was found that the source of safflower seed oil in Xinjiang was related to the volatile aroma components,and the oil of safflower seed could be distinguished from different sources by this method.(2)The physical and chemical indexes of HH-4 type safflower seed oil produced by physical cold extraction are as follows: the content of linoleic acid is(C18:2)81.28%,the relative density is 0.9254,the moisture and volatiles are 0.01%,the iodine value is 141 gI/100 g,the saponification value is 188mgKOH/g,the acid value is 0.49 mg/g and the peroxide value is 4.8 mmol/kg,and the result shows thenutrient finger of the safflower seed oil extracted by this variety.The standard is in line with the standard of safflower seed oil formulated by the state,and linoleic acid(81.28%)is abundant.(3)Through the GC-MS analysis of the main volatile components in safflower seed oil from 6different sources of Xinjiang,13 common fingerprint peaks were screened and 6 kinds of Xinjiang safflower seed oil were screened out with ROVA values.The fingerprint of the characteristic aroma of Xinjiang safflower oil was established,and the relative retention time,relative peak area,similarity and weight of the fingerprint peak were obtained.The study of the parameters such as superposition and grey correlation coefficient of atlas showed that the established fingerprint of characteristic aroma was constructed reasonably,the similarity of fingerprint chromatogram was better,the whole correlation of fingerprint was better,and the oil of safflower seed oil and his kind of vegetable oil could be distinguished effectively according to the information of characteristic aroma fingerprint atlas.(4)The correct recognition rate of safflower seed oil and its adulterant safflower seed oil based on principal component analysis and grey correlation method is 100%.It shows that the effective detection and accuracy of the aroma fingerprint information of Xinjiang saffron seed oil can be achieved by combining the principal component analysis and grey correlation discriminant analysis.Is discrimination,and through image processing technology to achieve information visualization.