Determination of each single component vegetable oil in blend oil by headspace gas chromatography-mass spectrometry

Abstract

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. 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. 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. 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.