为了研究不同提取方法对燕麦油中化学成分的影响，本实验采用常规提取和超临界CO2流体提取两种方法提取燕麦油中的成分，并结合气相色谱-质谱联用（GC-MS）对燕麦油的成分进行检测和分析。GC-MS分析结果显示，燕麦油常规提取物中，通过人工解析结合标准图谱数据库（NIST）检索定性确认，共鉴定出6种成分，从常规提取燕麦油脂肪酸酯化产物中共鉴定出13种成分；采用超临界CO2流体提取方法提取的燕麦油中共鉴定出16种成分，从超临界流体提取燕麦油脂肪酸酯化产物中共鉴定出10种成分。采用峰面积归一化法计算各化合物的相对百分含量，4种样品化学成分含量分别占总面积的82.7%、99.65%、64.26%和99.71%，其中含量较高的有N-(2-羟乙基)癸酰胺、顺式-十八烷酸、亚油酸、油酸和棕榈酸等。本研究旨在今后为燕麦油的进一步食用或药用研究开发提供参考。

To study the effect of different extraction methods on the chemical composition of oat oil, the components of oat oil were extracted by conventional methods and by using supercritical carbon dioxide, and the composition of the resulting oat oils was determined and analyzed by gas chromatography-mass spectrometry (GC-MS). GC-MS analysis results showed that after the data were analyzed and searched against the National Institute of Standards and Technology (NIST) library, 6 and 13 components were identified in the oat oil extract obtained by traditional extraction and the methyl esterification product of fatty acids in the oat oil extract obtained by traditional extraction, respectively. There were 16 and 10 components identified from the oat oil extract obtained using supercritical carbon dioxide and the methyl esterification product of fatty acids in the oat oil extract obtained using supercritical carbon dioxide, respectively. The peak area normalization method was used to calculate the relative contents of the compounds; the chemical content of four samples accounted for 82.7%, 99.65%, 64.26%, and 99.71% of the total area, respectively. Among them, the compounds with a relatively high content in the oat oil were N-(2-hydroxyethyl)-decanamide, (Z)-6-octadecenoic acid, linoleic acid, oleic acid, hexadecanoic acid, and others. The study aims to provide a reference for further study and development of oat oil for edible or medicinal uses.