The invention discloses a detection method for a
volatile flavor substance of an edible
vegetable oil. The method comprises the following steps: (1) putting samples into a headspace
bottle, preheating at 55-65 DEG C for 15-20 minutes, inserting an aged
solid-phase micro-extraction head into the headspace
bottle, adsorbing for 40-50 minutes, and then inserting the extraction head into a
gas chromatography sampling opening, analyzing at 250-260 DEG C for 3-5 minutes, carrying out
volatile flavor substance extraction and enrichment on the detected samples of the edible
vegetable oil; and (2) determining chromatographic conditions, wherein the
chromatographic column is 30m*0.25mm*0.25mu m of J&W DB-5MS UI capillary
chromatography column; the temperature of the sampling opening is 250 DEG C; the
chromatographic column is splitless; a carrier gas is high-purity
helium; and the flow rate is 1.0mL / min; carrying out temperature
programming; according to chromatographic condition, injecting the prepared samples into a gas chromatograph-
mass spectrometer to separate and detect, and obtaining components and relative content of the volatile component of the edible
vegetable oil according to the determined original chromatographic data and
mass spectrometric data. The method disclosed by the invention is simple in sample pretreatment, and free of a
solvent, and qualitative and quantitative analysis of the
volatile flavor substance of the edible vegetable
oil can be rapidly achieved.