浓香菜籽油、浓香花生油和浓香亚麻籽油的风味特性及氧化稳定性Flavor characteristics and oxidation stability of fragrant rapeseed oil, fragrant peanut oil and fragrant flaxseed oil

浓香菜籽油、浓香花生油和浓香亚麻籽油的风味特性及氧化稳定性Flavor characteristics and oxidation stability of fragrant rapeseed oil, fragrant peanut oil and fragrant flaxseed oil

为给浓香食用油的品质评价提供参考，以浓香菜籽油、浓香花生油和浓香亚麻籽油3种浓香食用油为研究对象，首先对其酸值、过氧化值和抗氧化活性物质含量进行测定，然后分析了其挥发性化合物组成，并基于相对气味活度值（ROAV）确定了特征风味物质，最后采用热重和差示扫描量热技术对其氧化稳定性进行分析。结果表明：3种浓香食用油的酸值（KOH）均低于12 mg/g，过氧化值均低于0.05 g/100 g；浓香菜籽油的总酚、生育酚和甾醇含量均最高，分别为224.40、451.30 mg/kg和7 789.41 mg/kg，浓香亚麻籽油的为76.14、404.95 mg/kg和3 279.39 mg/kg，浓香花生...

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Bibliographic Details
Main Author:	段旭林1，胡容1，王瑞1，王安体2，周波2，何强1，迟原龙1 DUAN Xulin1, HU Rong1, WANG Rui1, WANG Anti2, ZHOU Bo2, HE Qiang1, CHI Yuanlong1
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2022-09-01
Series:	Zhongguo youzhi
Subjects:	浓香菜籽油；浓香花生油；浓香亚麻籽油；特征风味化合物；氧化稳定性 fragrant rapeseed oil；fragrant peanut oil；fragrant flaxseed oil；characteristic flavor compound；oxidation stability
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220913&year_id=2022&quarter_id=9&falg=1

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