Abstract:Use four kinds of pre-processing methods (solvent extraction, Solid phase micro-extraction, Simultaneous distillation and extraction and headspace distillation extraction), the volatile components of fried sesame were extracted, analyzed and indentified by GC-MS. Results showed that the method of direct solvent extraction was suitable for processing the sample with smaller oil content. The simultaneous distillation and extraction method was suitable for processing non-heat-sensitive samples and the method of headspace distillation and extraction was suitable for processing heat-sensitive samples.
