SONG Jia-xin, SUO Hua-yi, ZHENG Jiong, KAN Jian-quan. Analysis of chemical composition of paprika seed oil by GC-MS[J]. Science and Technology of Food Industry, 2015, (08): 93-96. DOI: 10.13386/j.issn1002-0306.2015.08.010
Citation: SONG Jia-xin, SUO Hua-yi, ZHENG Jiong, KAN Jian-quan. Analysis of chemical composition of paprika seed oil by GC-MS[J]. Science and Technology of Food Industry, 2015, (08): 93-96. DOI: 10.13386/j.issn1002-0306.2015.08.010

Analysis of chemical composition of paprika seed oil by GC-MS

  • Paprika seed oil extracted by supercritical carbon-dioxide extraction(SCE) was used for material.GC-MS with Solution injection and headspace-solid phase micro-extraction(HS-SPME) was applied to the analysis of chemical composition of paprika seed oil. And the main chemical composition especially the volatile compounds were identified. Research results showed that a total of 62 components were identified in the paprika seed oil,which were linoleic acid,oleic acid,palmitic acid,capsaicin,dihydrocapsaicin,stearic acid,etc. In HS-SPEM experiments,the main volatile compounds were linoleic acid,palmitic acid,(4a S)-2,4a,5,6,7,8,9,9a-Octahydro-3,5,5-trimethyl-9-methylene-1H-benzocycloheptene,following it were oleic acid,stearic acid,hexyl 2-methylbutyrate,cis-anethol,2-carbomethoxyphenol,etc.
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