| By 2017,we had 3.5 million horses.Horse farming had become an important industry in China.It was mainly used for recreational activities?food consumption and agricultural production.In China,the comprehensive utilization of horse resources was relatively small,especially the utilization of horse fat was far from sufficient.In fact,horse oil had been documented in the “Huang Di Nei Jing” as early as it can be used as medicine,and other study showed very clearly that horse oil had a good anti-inflammatory,antioxidant and whitening effect.Therefore,Horse oil had an excellent material for medical and cosmetic skin care products.However,the unpleasant odor of horse fat limited widespread development.It was of great significance to study the smelly components of horse oil and its removal methods for the development and utilization of horse scraps.This work mainly adopted head space solid-phase micro-extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technology to carry out.Firstly,the analysis method of volatile components of horse oil was established,Secondly,the fishy substance of horse oil was explored,finally,an effective method for removing fishy odor was created.Its main contents and conclusions were as follows:1?The analysis method of volatile components of horse oil and the composition of volatiles were establishedBy using HS-SPME-GC-MS technique,on the basis of selecting chromatographic column and temperature condition of program,a single factor and response surface analysis method for volatile substances in horse oil was established by taking the total peak area and the number of peaks as the index.The optimal pretreatment method for Headspace Solid Phase Micro-Extraction(HS-SPME)was: sample dosage was 4.50 g and the whole process was kept at 83?.After that,the sample was first balanced for 40 min,followed by extraction with 65 ?m divinylbenzene /polydimethylsiloxane(PDMS/DVB)solid-phase micro extraction fiber,solid-phase microextraction head for 59 min and desorption for 5 min.Through analysis,a total of 47 components were detected,of which 42 were defined,accounting for 93.98% of the total volatile peak area.2?Identification of the main odor substances in horse oilTaking horse fat and ultrasonic extraction?high-temperature refining and blowing horse oil as samples,HS-SPME-GC-MS analysis was conducted in combination with retention index and internal standard method to explore the correlation between the fishy taste of each sample and the quality of its contents.The odor substances of horse oil were initially obtained as aldehydes and endehydes,and combined with olfactory analysis,it was found that the odor of horse oil was mainly related to the following substances: trans-2-decenal,1-pentanol,nonanal,2,4-decadienal,hexanal,2-undecenal,heptaldehyde,2-pentyl-furan,Z-2-Heptenal,hexanoic acid,trans-2-octenal.3?Optimization of the extraction process in horse oilTaking horse fat as raw material,the extraction rate and the fishy taste substance content as the index,the extraction methods such as ultrasonic extraction,high-temperature refining,solvent extraction were compared,the results showed that the ultrasonic extraction had a higher oil rate and less fishy substances.Subsequently,the extraction process of horse oil by n-hexane assisted ultrasonic method was optimized.As a result,the ratio of horse fat to n-hexane solvent was 1:9 g/m L,and the extraction was performed at 140 W and 60°C for 40 min and 4 times,at this time,the crude oil yield was 93.02%.4?The establishment of the methods of removing fishy substancesThe methods of steam distillation,blast and oxidation were used to remove the odor.The results of sensory evaluation and fishy substancecontent analysis showed that: The oxidation method(10.446 ?g/g)had a better effect than steam distillation(18.183 ?g/g),blast(137.38 ?g/g),activated carbon(149.689 ?g/g),and active dry yeast(213.597 ?g/g)had a worse effect. |
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