This paper mainly introduced the common enrichment methods of volatile flavor components in vegetable oil, including distillation (steam distillation, vacuum distillation and simultaneous distillation extraction) , headspace extraction (dynamic headspace extraction and static headspace extraction) , solid phase mi-croextraction , and supercritical CO2 fluid extraction. The paper also described the advantages and disadvantages of each method to provide some reference to the researchers who study the flavor of oils.%介绍了植物油中挥发性风味物质的常见富集方法,包括蒸馏法(水蒸气蒸馏法、真空减压蒸馏法、同时蒸馏萃取法)、顶空萃取法(动态顶空萃取法、静态顶空萃取法)、固相微萃取法和超临界CO2流体萃取法.描述了每种方法的优缺点,给油脂风味的研究者提供一定的参考.
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