Markers and methods for distinguishing garlic fruit oil processing methods

Abstract

The invention belongs to the technical field of garlic fruit processing, and specifically relates to a marker and method for distinguishing garlic fruit oil processing methods. The invention provides an application of methyl ethyl sulfide as a marker and a principal coordinate analysis method (PCoA) based on lipidomics in distinguishing between a solvent method and a pressing method for preparing garlic fruit oil. The solvent used in the solvent method is petroleum ether. The pressing method comprises pre-treating garlic fruits by heating, and then using a hydraulic oil press to press the garlic fruit oil. The invention uses a FlavourSpec® flavor analyzer to detect volatile components in a garlic fruit oil sample, evaluates the composition of volatile components of garlic fruit oil under different processing methods, and screens and finds that methyl ethyl sulfide can be used as a marker compound for distinguishing between a solvent method and a pressing method.

Description

Technical Field

[0001] The invention belongs to the technical field of garlic fruit processing, and specifically relates to a marker and a method for distinguishing garlic fruit oil processing modes. Background Art

[0002] Garlic fruit ( Malania Oleifera Chun et S. Lee ex S. Lee, also known as Malanhou (Guangxi Zhuang language), Mimin, Monkey Fruit, Mahou, Shantong Fruit (Guangxi local name); is an evergreen tree of the genus Sphaerocarpon of the family Aspleniaceae. Sphaerocarpon mainly grows in low mountain areas with an altitude of 300-350 meters in western Guangxi and mountains with an altitude of 500-1640 meters in eastern Yunnan, and prefers a humid environment.

[0003] Garlic fruit kernels are rich in oil, with an oil content of up to 65%. After drying and pressing, brown-yellow garlic fruit oil can be obtained. A total of 17 fatty acids were detected in garlic fruit oil, including 5 saturated fatty acids and 12 unsaturated fatty acids, with contents of 2.13% and 96.05%, respectively. Its main fatty acid components are nervonic acid (45.04%), oleic acid (29.74%), erucic acid (14.14%), eicosenoic acid (1.97%), eicosapentaenoic acid (1.77%), linoleic acid (1.54%), behenic acid (1.08%), etc. Therefore, garlic fruit oil can be developed into high-quality edible oil.

[0004] At present, the research on garlic fruit oil at home and abroad mainly focuses on the optimization of basic extraction process and property determination, extraction and separation and purification of nervonic acid. Studies have shown that the extraction method will affect the physical and chemical indicators of oils and fats, as well as the composition and content of fatty acids. At present, the impact of different extraction processes on garlic fruit oil is still at the relatively basic physical and chemical indicators, which is not comprehensive and in-depth. A deeper analysis of lipid composition differences has not been reported. As consumers pay more attention to health and nutrition, the market demand for high-quality oils is also growing. Regulations have put forward more stringent requirements for oil processing, prompting companies to adopt different processing methods to meet these requirements. Finding markers under different processing methods will help to quickly distinguish the processing methods of oils and fats and preliminarily screen oils of different qualities.

[0005] The processing methods of oils and fats are divided into pressing method and solvent method (SM), wherein the pressing method is further divided into stir-frying processing (SFP), microwave processing (MP), and oven drying (OD) according to different pre-treatment methods. The present invention uses garlic fruit as raw material, investigates the influence of processing methods on garlic fruit oil, measures the physicochemical indicators (water content and volatile matter, relative density, oil yield, acid value, and peroxide value) of the obtained garlic fruit oil, and uses FlavourSpec® flavor analyzer to detect the volatile components in the garlic fruit oil sample, in order to obtain markers that distinguish different processing methods. At the same time, UHPLC-Q-Exactive Plus high-resolution mass spectrometry is used to detect the lipid composition in the garlic fruit oil sample, and principal coordinates (PCoA) analysis is used to classify the lipid components of each sample, in order to distinguish the coordinate areas of garlic fruit oil samples with different processing methods. Summary of the invention

[0006] The invention uses garlic fruit as a raw material, investigates the influence of a processing method on garlic fruit oil, measures the physical and chemical indicators (water content and volatile matter, relative density, oil yield, acid value and peroxide value) of the obtained garlic fruit oil, uses a FlavourSpec® flavor analyzer to detect volatile components in garlic fruit oil samples, in order to find markers under different processing methods, and simultaneously uses a high-resolution mass spectrometer to detect lipid composition in garlic fruit oil samples, and uses principal coordinate analysis (PCoA) to classify lipid components of each sample, in order to distinguish coordinate regions of garlic fruit oil samples with different processing methods. The combination of the two is used to assist in accurately and quickly distinguishing the processing methods of garlic fruit oil, so as to facilitate the market to identify garlic fruit oil from different processing methods.

[0007] The present invention specifically provides the following technical solutions:

[0008] The present invention provides an application of methyl ethyl sulfide as a marker and a principal coordinate analysis method (PCoA) based on lipidomics in distinguishing between a solvent method and a pressing method for preparing garlic fruit oil. The solvent used in the solvent method is petroleum ether. The pressing method comprises pre-treating garlic fruit by heating and then pressing with a hydraulic oil press to obtain the garlic fruit oil.

[0009] A method for distinguishing garlic fruit oil processing methods, the method comprises the following steps: detecting the content of methyl ethyl sulfide in the garlic fruit oil; determining that the processing method is a solvent method when the content of methyl ethyl sulfide in the sample is greater than a limit value, and determining that the processing method is a pressing method when the content of methyl ethyl sulfide in the sample is less than the limit value; and simultaneously analyzing the lipid composition of the garlic fruit oil; determining that the processing method is a solvent method when the coordinate position of the sample falls within the region where the garlic fruit oil is prepared by the solvent method; and determining that the processing method is a pressing method when the coordinate position of the sample falls within the region where the garlic fruit oil is prepared by the pressing method, wherein the solvent used in the solvent method is petroleum ether; and the pressing method comprises the following specific steps: crushing the garlic fruit, performing heating pretreatment, and then pressing the garlic fruit oil with a hydraulic oil press, wherein the limit value is not less than 1%.

[0010] Preferably, the specific steps of the solvent method are: after the garlic fruit is crushed, petroleum ether is added to the powder at a solid-liquid ratio of 1:14 (g: mL), and extracted for 25 min under the conditions of an ultrasonic power of 200 W and a temperature of 60°C, and then taken out and cooled and filtered. After filtering, the solvent is recovered by a rotary evaporator, and the final product is garlic fruit oil.

[0011] Preferably, the heating pretreatment method includes stir-frying, microwave treatment or oven treatment.

[0012] Preferably, the temperature of the stir-fry pan during the stir-frying process is 90° C. and the time is 1 h.

[0013] Preferably, the microwave power in the microwave treatment is 750 W and the time is 5 min.

[0014] Preferably, the oven temperature in the oven treatment is 120° C. and the time is 1 h.

[0015] The technical effects achieved by the present invention are:

[0016] The present invention uses FlavourSpec® flavor analyzer to detect volatile components in garlic fruit oil samples and evaluates the volatile component composition of garlic fruit oil under different processing methods. Results: A total of 70 volatile components were detected from garlic fruit oil, of which 13 were unknown substances. The total number of volatile component types from large to small were aldehydes, ketones, esters, esters, sulfur-containing, fatty acids, heterocyclics, ethers, terpenes, and alkenes. Aldehydes have the highest relative content, among which methyl ethyl sulfide can be used as a marker compound to distinguish between solvent method and pressing method. Through verification, when the relative content limit value of methyl ethyl sulfide is 2%, the detection accuracy is 100%. Therefore, methyl ethyl sulfide can be used as a marker compound to distinguish between solvent method and pressing method. When methyl ethyl sulfide in the sample is greater than the limit value, the processing method is determined to be solvent method, and when it is less than the limit value, the processing method is determined to be pressing method. At the same time, UHPLC-Q-Exactive Plus high-resolution mass spectrometry was used to detect the lipid composition of garlic fruit oil samples. A total of 44 lipid subclasses and 4549 lipid molecules were identified from garlic fruit oil. The principal coordinates analysis (PCoA) was used to classify the lipid components of each sample. It was found that the coordinate regions of garlic fruit oil samples with different processing methods were clearly separated, indicating that the lipid composition of garlic fruit oil samples with different processing methods was significantly different. When the coordinate position of the sample falls within the region of garlic fruit oil prepared by solvent method, the processing method is determined to be solvent method, and when the coordinate position of the sample falls within the region of garlic fruit oil prepared by pressing method, the processing method is determined to be pressing method. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 Relative content analysis of volatile components in garlic fruit oil;

[0018] Figure 2 The volatile component composition of garlic fruit oil;

[0019] Figure 3 PCA analysis of the differences in volatile components of garlic fruit oil;

[0020] Figure 4 Principal component analysis of garlic fruit oil samples processed by different methods;

[0021] Figure 5 Screening and analysis of main components of garlic fruit sample oils processed by different methods. DETAILED DESCRIPTION

[0022] The following will clearly and completely describe the concept of the present application and the technical effects produced in combination with the embodiments, so as to fully understand the purpose, features and effects of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of them. Based on the embodiments of the present application, other embodiments obtained by those skilled in the art without creative work are all within the scope of protection of the present application. Embodiment 1:

[0023] 1 Experimental Materials

[0024] Garlic fruit: Purchased in Funing County, Wenshan Prefecture, Yunnan Province in March 2021. After sample collection, it was transported to the laboratory at room temperature and stored at 4°C.

[0025] 2 Experimental methods

[0026] 2.1 Preparation of garlic fruit oil

[0027] (1) Mechanical pressing method (hot pressing)

[0028] Stir-frying processing (SFP): Garlic fruits were shelled and crushed to screen out garlic fruits with a diameter of 5-8 mm, and the stir-frying pan temperature was set at 90°C for 1 h. Garlic fruits pretreated with high-temperature stir-frying were pressed with a hydraulic oil press to produce oil, and the hydraulic oil press temperature was set at 90°C for 20 min.

[0029] Microwave processing (MP): Garlic fruits were shelled and crushed to screen out garlic fruits with a diameter of 5-8 mm. The microwave power was set to 750 W for 5 min. The garlic fruits pretreated by microwave were pressed to produce oil with a hydraulic oil press. The temperature of the hydraulic oil press was set to 90 °C for 20 min.

[0030] Oven drying (OD): Garlic fruits were shelled and crushed to screen out garlic fruits with a diameter of 5-8 mm. The oven temperature was set at 120°C for 1 h. Garlic fruits pretreated by oven drying were pressed for oil production using a hydraulic oil press, and the temperature of the hydraulic oil press was set at 90°C for 20 min.

[0031] (2) Solvent method

[0032] Solvent method (SM): Garlic fruit was crushed and passed through a 40-mesh sieve. 5 g of garlic fruit powder was taken. Petroleum ether was added to the powder at a solid-liquid ratio of 1:14 (g:mL). The powder was extracted for 25 min at an ultrasonic power of 200 W and a temperature of 60°C. After being taken out, the mixture was cooled and filtered. After filtering, the solvent was recovered by a rotary evaporator. The final product was garlic fruit oil.

[0033] 2.2 Determination of physical and chemical indicators

[0034] 2.2.1 Determination of moisture and volatile matter

[0035] Weigh 5.00 g of the sample accurately, place it in a weighing bottle that has been dried to constant weight, dry it in an oven at 103 ± 2 °C for 1 h, then transfer it to a dryer to cool and weigh it. Dry the sample for another 30 min, cool it and weigh it until the difference between the two weights does not exceed 2 mg. Perform three sets of measurements on the same sample. The moisture and volatile content (%) are calculated according to the formula:

[0036]

[0037] In the formula: m1 is the mass of the weighing bottle and the sample to be tested before baking, g; m2 is the mass of the weighing bottle and the sample to be tested after baking, g; m0 is the mass of the weighing bottle, g.

[0038] 2.2.2 Determination of relative density

[0039] Take a dry, clean weighing bottle that has been dried to constant weight, fill it with the sample to be tested, and place it in a water bath to make the center temperature of the sample reach 20°C. Then immediately cover it and weigh it accurately. Then measure the weight of water that has been boiled and cooled at the same temperature according to the above method. Perform three groups of measurements on the same sample. The relative density can be calculated according to the formula

[80] :

[0040]

[0041] Where: W1 is the mass of the weighing bottle and the sample before drying, g; W2 is the mass of the weighing bottle, g; m0 is the mass of the weighing bottle and water, g.

[0042] 2.2.3 Determination of peroxide value

[0043] Accurately weigh 5.0 g of the sample and put it into a 250 mL iodine volume flask. Add 30 mL of chloroform-glacial acetic acid mixture (V:V=2:3) and shake immediately to dissolve the sample. Then add 1 mL of saturated KI solution, plug the stopper and shake thoroughly. Place it in a dark place for 3 min, then add 100 mL of water, shake evenly, and immediately titrate with 0.0020 mol / L Na2S2O3 standard solution until it turns slightly yellow. Immediately add 1 mL of starch indicator and continue titrating until the blue disappears. Perform three sets of measurements on the same sample and perform a blank test at the same time. The peroxide value is calculated according to the formula

[81] :

[0044]

[0045] In the formula: V1 is the volume of sodium thiosulfate standard titration solution consumed by the sample, mL; V2 is the volume of sodium thiosulfate standard titration solution consumed by the reagent blank, mL; cw2 is the concentration of sodium thiosulfate standard titration solution, mol / L; m is the mass of the sample, g.

[0046] 2.2.4 Determination of acid value

[0047] Weigh 2.5 g of the sample accurately, place it in a conical flask, add 50 mL of 95% ethanol solution and 0.5 mL of phenolphthalein indicator, heat it to boiling, and titrate it with 0.1 mol / L KOH standard solution until the solution changes color. The end point of the titration is when the solution does not fade for 15 s, and record the volume of the consumed KOH standard solution. Perform three sets of measurements on the same sample. The acid value of fats and oils is calculated according to the formula

[22] :

[0048]

[0049] Where: V is the volume of KOH solution consumed in titration, mL; N is the molar concentration of KOH standard solution, mol / L; W is the mass of the sample, g.

[0050] 2.3 Fatty acid composition

[0051] 2.3.1 Preparation of standard products

[0052] 51 kinds of fatty acid methyl ester mixed standard solutions (4000 μg / mL) were prepared with n-hexane into 10 mixed standard concentration gradients of 1 μg / mL, 5 μg / mL, 10 μg / mL, 25 μg / mL, 50 μg / mL, 100 μg / mL, 250 μg / mL, 500 μg / mL, 1000 μg / mL, and 2000 μg / mL, where the concentration is the total concentration of each component. The mother solution was stored at -20℃, and the working standard solution was prepared and used immediately.

[0053] 3.3.2 Metabolite extraction

[0054] Accurately pipette an appropriate amount of sample into a 15 mL centrifuge tube, add 2 mL of 1% sulfuric acid methanol solution, mix thoroughly and shake for 1 min; esterify in a 80 ℃ water bath for 30 min; take out and cool, accurately add 1 mL of n-hexane for extraction, shake and mix for 30 s, let stand for 5 min, then add 5 mL of H2O (4 ℃) for washing, and centrifuge at 12000 rpm at 4 ℃ for 10 min; accurately pipette 700 μL of supernatant into a 2 mL centrifuge tube, add 100 mg of anhydrous sodium sulfate powder to remove excess water, shake and mix for 30 s, and centrifuge at 12000 rpm for 5 min; dilute the sample 100 times, accurately pipette 300 μL of the dilution into a 2 mL centrifuge tube, add 15 μL of 500ppm methyl salicylate as an internal standard, shake and mix for 10 s, accurately pipette 200 μL of supernatant into the detection bottle for later testing.

[0055] 2.3.3 Chromatographic and mass spectrometric conditions

[0056] Chromatographic conditions: Thermo Trace 1300 (Thermo Fisher Scientific, USA) gas phase system, chromatographic column Thermo TG-FAME capillary column (50 m*0.25 mm ID*0.20 μm); split injection, injection volume 1 μL, split ratio 8:1. Injection port temperature 250 °C; ion source temperature 300 °C; transfer line temperature 280 °C. The program temperature was 80 °C for 1 min; increased to 160 °C at 20 °C / min and maintained for 1.5 min; increased to 196 °C at 3 °C / min and maintained for 8.5 min; and finally increased to 250 °C at 20 °C / min and maintained for 3 min. The carrier gas was helium with a carrier gas flow rate of 0.63 mL / min.

[0057] Mass spectrometry conditions: Thermo TSQ 9000 mass spectrometer (Thermo Fisher Scientific, USA), electron impact ionization (EI) source, selective ion scanning, electron energy of 70 eV.

[0058] 2.4 Analysis of volatile components

[0059] 2.4.1 Sample processing

[0060] 1 mL of sample was placed in a 20 mL headspace vial and sealed with a septum. The automatic headspace injection conditions were set as follows: injection volume 500 μL, incubation time 15 min, incubation temperature 80 °C, incubation speed 500 rpm, and injection needle temperature 85 °C.

[0061] 2.4.2 Analysis conditions

[0062] Gas chromatography (GC) conditions: chromatographic column: MXT-5 (15 m×0.53 μm×1 μm); programmed temperature: column temperature: 60 °C, carrier gas: high-purity nitrogen (99.999%), initial carrier gas flow rate: 2 mL / min, maintained for 2 min, and carrier gas flow rate increased to 100 mL / min after 20 min.

[0063] High-sensitivity ion mobility spectrometry (IMS) conditions: carrier gas was high-purity nitrogen (99.999%), carrier gas flow rate was 150 mL / min, maintained for 20 min. IMS detector temperature was 45 °C.

[0064] 2.4.3 Data Processing

[0065] VOCal software was used to analyze the spectra and conduct qualitative and quantitative analysis of the data. The National Institute of Standards and Technology (NIST) and Ion Mobility Spectrum (IMS) databases built into the software were used to conduct qualitative analysis of the volatile components of garlic fruit oil, and the volatile components of garlic fruit oil were quantitatively analyzed by establishing a standard curve.

[0066] 3. Results and analysis

[0067] 3.1 Physical and chemical indicators of garlic fruit oil

[0068] Referring to Table 1, the relative contents of moisture and volatiles in the garlic fruit oil prepared by the four treatment methods were significantly higher than those in the other three groups, at 3.693%. The garlic fruit oil prepared by the solvent method should be dried before further experiments to avoid affecting the accuracy of subsequent measurement results. There was no significant difference in the relative density of the four groups of garlic fruit oil, and the processing method may have little effect on the relative density of the garlic fruit oil. The peroxide values ​​of the four groups of garlic fruit oil were all lower than 9.85 mmol / kg, which met the national standard. Among the four groups of garlic fruit oil, only the acid value of the SM group was less than 4 mg / g, which met the national standard. According to the results of physical and chemical indicators and the national food safety standards, the oil yield of garlic fruit oil prepared by the solvent method was significantly higher than that of the three pressing methods.

[0069] Table 1 Physical and chemical indexes of garlic fruit oil

[0070]

[0071] Note: Different letters indicate significant differences.

[0072] 3.2 Fatty acid composition of garlic fruit oil

[0073] As shown in Table 2, a total of 48 fatty acids were detected in garlic fruit oil, including 15 saturated fatty acids and 33 unsaturated fatty acids. The content of unsaturated fatty acids exceeded 96%. Unsaturated fatty acids (UFAs) are essential fatty acids that perform various biological functions in the human body. They can perform various biological activities, such as maintaining the normal physiological functions of cells, promoting growth and development, reducing the incidence of cardiovascular and cerebrovascular diseases, lowering blood pressure and blood lipids, regulating immunity, anti-inflammatory and anti-cancer, etc. The fatty acid with the highest content in garlic fruit oil is neuraminic acid, which is the core component of brain nerve cells and nerve tissue and is closely related to brain development. Nervonic acid has the function of regenerating nerve cells and repairing damaged nerve tissue, and also plays an important role in the treatment of diseases of the nervous system. The contents of neuraminic acid in the four groups of garlic fruit oils, MP, OD, SM, and SFP, were 52.341%, 52.106%, 51.532%, and 43.505%, respectively. The garlic fruit oil obtained by pressing after microwave pre-treatment has the highest content of neuraminic acid. Microwave treatment is the best treatment method for the subsequent development of the physiological functions of garlic fruit oil.

[0074] Table 2 Fatty acid composition of garlic fruit oil

[0075]

[0076] 3.3 Analysis of volatile components

[0077] 3.3.1 Relative content of volatile components

[0078] See also Figure 1 In this study, a total of 70 volatile components were detected from garlic fruit oil samples, including 13 unknown substances. The total number of volatile components from large to small are aldehydes, ketones, esters, esters, sulfur-containing, fatty acids, heterocyclics, ethers, terpenes, and alkenes. Aldehydes have the highest relative content. Benzaldehyde, isovaleraldehyde, 2-methylacrolein, acetone, etc. have relatively high contents in the four garlic fruit oils.

[0079] 3.3.2 Differences in relative contents of volatile components among groups

[0080] See also Figure 2The volatile components of the four groups of garlic fruit oils are mainly aldehydes, ketones, alcohols, and esters. Among them, the compound with the highest relative content (7.948%) in the SM group is methylethyl sulfide, and the relative content of methylethyl sulfide (CAS No.: 624-89-5) in the MP, OD, and SFP groups is low, which are 0.352%, 0.550%, and 0.774%, respectively. Therefore, it can be used as a signature compound to distinguish between the solvent method and the pressing method.

[0081] Randomly select 20 garlic fruit oil products prepared by pressing method and 20 garlic fruit oil products prepared by solvent method to detect the content of methyl ethyl sulfide in garlic fruit oil. The limit values ​​are set to 1% and 2%, respectively. When the methyl ethyl sulfide in the sample is greater than the limit value, the processing method is judged to be the solvent method; if it is less than the limit value, the processing method is judged to be the pressing method. Figure 3 As shown, according to statistics, when the limit value is 1%, the detection accuracy is 85%, and when the limit value is 2%, the detection accuracy is 100%.

[0082] 3.4 Multidimensional statistical analysis

[0083] Principal component analysis (PCoA) of garlic fruit oil samples processed by different methods is shown in Figure 4 Through PCoA analysis, it was found that the four groups of samples were far apart and had obvious characteristic differences. Among them, the MP, OD, and SFP groups were closer. The reason was that the preparation methods of the three groups of garlic fruit oils were all pressing methods, so compared with the solvent method, the differences were smaller and the principal component diagrams were closer.

[0084] Twenty garlic fruit oil products prepared by pressing method and 20 garlic fruit oil products prepared by solvent method were randomly selected, and the lipid composition was screened by lipidomics. The principal component analysis (PCoA) of the data was performed to distinguish garlic fruit oils with different processing methods, such as Figure 5 As shown in the figure, 20 garlic fruit oil samples prepared by pressing method fall into the PCA purple circle, and another 20 garlic fruit oil samples prepared by solvent method fall into the PCA green circle, and the two are clearly distinguished. Therefore, lipidomics can be used to distinguish garlic fruit oil products prepared by pressing method and solvent method with an accuracy of 100%.

[0085] The present invention is intended to cover all substitutions, modifications and variations of the embodiments falling within the broad scope of the appended claims. Therefore, any omissions, modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. Application of methyl ethyl sulfide as a marker and a principal coordinate analysis method based on lipidomics (PCoA) in distinguishing the preparation of garlic fruit oil by solvent method and pressing method, characterized in that: The solvent used in the solvent method is petroleum ether, and the pressing method is to pre-treat the garlic fruit by heating, and then use a hydraulic oil press to press the garlic fruit oil. The specific steps of the solvent method are as follows: after the garlic fruit is crushed, petroleum ether is added to the powder at a solid-liquid ratio of 1:14 (g:mL), and extraction is performed for 25 min under the conditions of an ultrasonic power of 200 W and a temperature of 60°C, and the mixture is taken out and cooled and filtered, and the solvent is recovered by a rotary evaporator after filtration, and the garlic fruit oil is finally obtained; The heating pretreatment method is stir-frying, microwave treatment or oven treatment; The stir-frying process is carried out at a temperature of 90°C for 1 h. The microwave power in the microwave treatment is 750W and the time is 5 min; The oven temperature in the oven treatment is 120° C. and the time is 1 h.

2. A method for distinguishing garlic fruit oil processing methods, characterized in that: The method is to detect the content of methyl ethyl sulfide in garlic fruit oil. When the methyl ethyl sulfide in the sample is greater than the limit value, the processing method is determined to be the solvent method, and when the methyl ethyl sulfide in the sample is less than the limit value, the processing method is determined to be the pressing method. At the same time, the lipid composition of the garlic fruit oil is analyzed. When the coordinate position of the sample falls within the region where the garlic fruit oil is prepared by the solvent method, the processing method is determined to be the solvent method. When the coordinate position of the sample falls within the region where the garlic fruit oil is prepared by the pressing method, the processing method is determined to be the pressing method. The solvent used in the solvent method is petroleum ether. The specific steps of the pressing method are: the garlic fruit is crushed and then heated for pretreatment, and then pressed with a hydraulic oil press to obtain the garlic fruit oil. The limit value is not less than 1%; The specific steps of the solvent method are as follows: after the garlic fruit is crushed, petroleum ether is added to the powder at a solid-liquid ratio of 1:14 (g:mL), and extraction is performed for 25 min under the conditions of an ultrasonic power of 200 W and a temperature of 60°C, and the mixture is taken out and cooled and filtered, and the solvent is recovered by a rotary evaporator after filtration, and the garlic fruit oil is finally obtained; The heating pretreatment method is stir-frying, microwave treatment or oven treatment; The stir-frying process is carried out at a temperature of 90°C for 1 h. The microwave power in the microwave treatment is 750W and the time is 5 min; The oven temperature in the oven treatment is 120° C. and the time is 1 h.

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