Antioxidative Ability And Volatile Components Analysis For Apricot Kernel Oil

Apricot kernel oil, a light-yellow transparent good edible oil tastes fragrant. The volatile components of apricot kernel oil is an important indicator of its quality. The volatile components of apricot kernel oil can identify the composition of its aroma, and can also judge the apricot kernel oil quality, thus improving the processing technology of apricot kernel oil.This paper discussed the total phenolic content and antioxidant capacity of 11 kinds of apricot kernel oil from Xinjiang, and compared the change of the total phenolic content and antioxidant capacity of hot pressing and cold pressing apricot kernel oil under two different producing process;HS-SPME/GC-MS technique was used to study the differences of volatile components of different breeds of apricot kernel oil.In pure sweet dried apricots apricot oil and palm oil trees dried apricot almond oil add into soybean oil and waste tea oil, GC analysis, through the analysis of fingerprint similarity of almond oil adulteration model is established. The results are as follows:（1） Content of phenol and antioxidant ability of apricot kernel oil under different pretreatment. The results showed that different varieties of apricot oil have different total phenol content and DPPH clearance and restore ability. The cold processing oil of shushang apricot has the highest total phenol content and DPPH clearance is 1.151 mg/mL and 94.91%, the hot processing oil of longwangmao has the strongest reducing power is 0.119, both The linear relationship is not obvious, and this may be due to phenol which is a relatively important antioxidants of apricot oil, but not the only one.（2） The volatile components of apricot kernel oil under different pretreatment. The results show that the compositions of volatile components and the relative content of main component is different from each other, but the main composition is basically the same, consisting of 2-allyl cyclohexanone, benzaldehyde, n-heptane, n-hexane, benzene, methanol, of undecane, nonane, o-phenylendiamine, tridecane, acetic acid.In the 5 samples, whoes main volatile component is benzaldehyde, sweet dried apricot kernel oil has the hightest benzaldehyde content up to 92.394%, the rest of the two kinds of sample whoes main volatile component is acetic acid, but the content of benzaldehyde was second after acetic acid.The experiment can be concluded that the largest contribution to the aroma of almond oil composition is benzaldehyde.By comparing the change of volatile components of apricot kernel oil under different pretreatment （hot pressing and cold pressing）, on the whole, the volatile components of apricot kernel oil become more, as a consequence of apricot kernel oil in the maillard reaction to produce volatile substances under the high temperature treatment. Owing to the hot pressing pretreatment, the main volatile components of the apricot kernel oil benzaldehyde and acetic acid content has a certain degree of reduction, whose reason is that in the high temperature oxidation stage, benzaldehyde and acetic acid are transformed into other volatile components, resulting in reduced species increased content.（3） Detection Method Research for Adulteration to apricot kernel Oil Based on Fingerprint Similarity. To determinate the quantity of vegetable oils adulterated to apricot kernel oil rapidly and accurately, the palm oil, soybean oil,30h fried waste oil and 40h fried waste oil had been added into pure apricot kernel oil. Volatile components were determined by GC chromatography, vector included angle cosine method was used to calculate the adulteration and similarity. The models are: y =-52.063x4 +24.433x3 -3.1372x2-0.3834x+99.996（R2 = 0.9994） when lignum apricots aridae oil mixed with soybean oil; y= ₃.5979x3 + 3.2123x2 - 0.9247x+ 99.999（R2 = 0.9902） with palm oil; y = 16.081 x3 - 146.90 x2 + i .9364 x + 100.14（R2 = 0.9967 ） with 30h fried waste oil; y = 255.87 3 299.58x2 + 24.298 x + 99.634 （R2 = 0.9983 ） With 40h fried waste oil. y = 91.647x4 + 175.60x3 - 168.14x2 - 2.4413x + 99.833（R2 = 0.9959） when P.armeniaca L.var.ansu Maxim oil mixed with soybean oil; y=-26847x4+24011x3-62599x2+2(1045⁺99.941(/ia=0.99911 with palm oil; y=-10122x4+lO932x3-3326.3x2 +42.550x+lOO.32（R2 = 0.9990） with 30h fried waste oil; y = -9652.8x4 + 8526.3x3 - 2061.9x2 - 24.873x + 100.04（Rz = 0.9998） with 40h fried waste oil.