菜籽油中内源性香兰素的形成及含量研究Formation and content of endogenous vanillin in rapeseed oil

菜籽油中内源性香兰素的形成及含量研究Formation and content of endogenous vanillin in rapeseed oil

为探究菜籽油中是否存在内源性香兰素,对不同产地、加工工段、炒制温度的油菜籽及菜籽油中香兰素、甲基香兰素和乙基香兰素进行了检测。结果表明：所有样本中均未检出甲基香兰素和乙基香兰素；不同产地油菜籽中香兰素含量差异较大，含量范围为123.55～1 669.25 μg/kg；加工过程中，炒制油菜籽中香兰素含量较炒制前大幅增加，且其压榨菜籽饼中的香兰素含量高于压榨菜籽原油中的；随着炒制温度的上升，炒制油菜籽、压榨菜籽原油、压榨菜籽饼中香兰素含量增加，含量范围为189.93～5 080.00 μg/kg。综上，油菜籽中存在内源性香兰素，不能将菜籽油及其调和油中检测出香兰素作为判定添加了外来香兰素的标准。I...

Descripció completa

Dades bibliogràfiques
Autor principal:	刘建国1，2，张琪1，2，王盛宇1，2，代立刚1，2，刘昌树1，2，迟华忠1，2，刘玉兰3 LIU Jianguo1，2, ZHANG Qi1，2, WANG Shengyu1，2,DAI Ligang1，2, LIU Changshu1，2, CHI Huazhong1，2, LIU Yulan3
Format:	Article
Idioma:	English
Publicat:	中粮工科（西安）国际工程有限公司 2024-11-01
Col·lecció:	Zhongguo youzhi
Matèries:	油菜籽；菜籽油；内源性香兰素 rapeseed; rapeseed oil; endogenous vanillin
Accés en línia:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20241109&flag=1

Ítems similars

不同炒籽工艺对低芥酸浓香菜籽油风味的影响Effect of roasting of rapeseeds on flavor of fragrant rapeseed oil with low erucic acid
per: 扈柏文1,2，武州1,2，于淼1,2，赵慧敏1,2，李晓龙1,2，苏晓霞1,2，惠菊1,2，王翔宇1,2，初柏君1,2 HU Bowen1,2, WU Zhou1,2, YU Miao1,2, ZHAO Huimin1,2, LI Xiaolong1,2, SU Xiaoxia1,2, HUI Ju1,2,WANG Xiangyu1,2, CHU Baijun1,2
Publicat: (2022-07-01)

姜酮酚复配脂质伴随物对菜籽油氧化稳定性的影响Effect of 6-paradol coordination with lipid concomitant on oxidative stability of rapeseed oil
per: 刘梦梦1,2，张炉1,2，肖航1,3，郭时印1,2，唐忠海1,2，范伟1,2 LIU Mengmeng1,2, ZHANG Lu1,2, XIAO Hang1,3, GUO Shiyin1,2,TANG Zhonghai1,2 ,FAN Wei1,2
Publicat: (2023-04-01)

菜籽油中类胡萝卜素含量的影响因素及其抗氧化作用Influence factors of carotenoid content in rapeseed and its antioxidant effect
per: 段卓1，郭浩昱1，刘也嘉2，沈珺珺3DUAN Zhuo1，GUO Haoyu1，LIU Yejia2，SHEN Junjun3
Publicat: (2024-01-01)

浓香菜籽油和精炼菜籽油氧化稳定性及挥发性成分的差异Differences of oxidative stability and volatile components between fragrant and refined rapeseed oils
per: 刘玉兰1,2，孙国昊1，王小磊2，马宇翔1，张慧3，焦山海3 LIU Yulan1,2, SUN Guohao1, WANG Xiaolei2, MA Yuxiang1, ZHANG Hui3， JIAO Shanhai3
Publicat: (2022-06-01)

菜籽油脱胶和脱臭工艺优化Optimization of rapeseed oil degumming and deodorization process
per: 洪坤强1，2，罗质1，叶展3，雷芬芬1，2，钟武1，2，何东平1，2 HONG Kunqiang1,2, LUO Zhi1, YE Zhan3, LEI Fenfen1,2, ZHONG Wu1,2, HE Dongping1,2
Publicat: (2024-06-01)

中国油菜籽和菜籽油的生产、进出口及供需分析Analysis on production, import,export, supply and demand of rapeseed and rapeseed oil in China
per: 张冉1，曹娟娟2，濮超3，李育1，金海刚1 ZHANG Ran1, CAO Juanjuan2, PU Chao3, LI Yu1, JIN Haigang1
Publicat: (2022-06-01)

浓香菜籽油SiO2脱胶工艺优化及品质分析Optimization and quality analysis of SiO2 degumming process for fragrant rapeseed oil
per: 曾诗琴1，梁强2,3，李云成1，赵玲2，徐霞2，熊伟2,3，宣朴2,3，姚英政1,2,3 ZENG Shiqin1, LIANG Qiang2,3, LI Yuncheng1, ZHAO Ling2, XU Xia2, XIONG Wei2,3, XUAN Pu2,3, YAO Yingzheng1,2,3
Publicat: (2023-04-01)

花椒油和花椒籽油提取技术研究进展Research progress on extraction process of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum seed oil
per: 胡晴文1,2，彭郁1,2，李茉1,2，温馨1,2，倪元颖1,2 HU Qingwen1,2, PENG Yu1,2, LI Mo1,2, WEN Xin1,2, NI Yuanying1,2
Publicat: (2024-01-01)

微生物发酵对菜籽饼粕营养特性改良的研究进展Research progress on the improvement of nutritional properties of rapeseed cake and meal by microbial fermentation
per: 张寒1，郑竟成1,2，罗质1,3，何东平1,3，雷芬芬1,3，陈东1,2，洪坤强1,2 ZHANG Han1, ZHENG Jingcheng1,2, LUO Zhi1,3, HE Dongping1,3, LEI Fenfen1,3, CHEN Dong1,2, HONG Kunqiang1,2
Publicat: (2024-10-01)

不同煎炸食材对高油酸菜籽油煎炸稳定性的影响Effect of different foodstuffs on the frying stability of high oleic rapeseed oil
per: 王星晔1,2，高盼1,2,3，王澍3,4，刘家伟1，胡传荣1，何东平1,3 WANG Xingye1,2, GAO Pan1,2,3, WANG Shu3,4, LIU Jiawei1, HU Chuanrong1, HE Dongping1,3
Publicat: (2022-05-01)

不同提取方法对辣木籽原油和精炼油品质的影响"Effect of different extraction methods on the quality of crude oil and refined oil from Moringa oleifera seed"
per: 王标诗1,2, 杜京蔚1, 刘淑敏1,2, 张世奇1,2, 胡小军1,2, 彭元怀1,2, 江敏1,2, 张卫国1,2" WANG Biaoshi1,2, DU Jingwei1, LIU Shumin1,2, ZHANG Shiqi1,2, HU Xiaojun1,2, PENG Yuanhuai1,2, JIANG Min1,2, ZHANG Weiguo1,2"
Publicat: (2023-06-01)

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
per: 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
Publicat: (2022-09-01)

油茶蒲醇提纯化物的组分鉴别及对油脂的抗氧化作用Component identification and antioxidant effects on edible oils of purified ethanol extract of Camellia oleifera fruit hull
per: 董熠辉1，吴苏喜1,2，李彪1，李普选2 DONG Yihui1, WU Suxi1,2, LI Biao1, LI Puxuan2
Publicat: (2022-03-01)

不同脱胶方法对浓香菜籽油品质的影响Effect of different degumming methods on the quality of fragrant rapeseed oil
per: 屈之昊1，张妍1，张旭萍1，景冰玉1，黄丹2，于修烛1 QU Zhihao1, ZHANG Yan1, ZHANG Xuping1, JING Bingyu1, HUANG Dan2, YU Xiuzhu1
Publicat: (2023-06-01)

九香虫油脂提取条件优化及体外抗乳腺癌活性研究Optimization of extraction conditions of Aspongopus chinensis Dallas oil and its anti-breast cancer activity in vitro
per: 于姮梅1,2，赵帅1,2，蔡仁莲1,2，田莹1,2，郭建军1,2YU Hengmei1,2, ZHAO Shuai1,2, CAI Renlian1,2, TIAN Ying1,2, GUO Jianjun1,2
Publicat: (2022-02-01)

磷脂酶Lecitase Ultra和磷脂酶C复合对冷榨菜籽油脱胶的影响Enzymatic degumming of cold pressed rapeseed oil with phospholipase Lecitase Ultra and phospholipase C
per: 马云睿1，周力1，高盼1,2，胡传荣1,2，罗质1,2，何东平1,2MA Yunrui1, ZHOU Li1, GAO Pan1,2, HU Chuanrong1,2, LUO Zhi1,2, HE Dongping1,2
Publicat: (2022-08-01)

“双重冲击”下世界油菜籽及其加工品生产、贸易格局变动分析Changes in production and trade pattern of global rapeseed and its processed products under the background of "double impact"
per: 王妍霏1，马续桐2，陈柯君2，李辰龙2，孙佳佳2，王永刚2 WANG Yanfei1, MA Xutong2, CHEN Kejun2, LI Chenlong2, SUN Jiajia2, WANG Yonggang2
Publicat: (2022-12-01)

基于质量标准的油茶籽油和橄榄油比较分析Comparison of oil-tea camellia seed oil and olive oil based on quality standards
per: 程明焱1,2, 王玫1,2, 张远聪1,2, 赖小燕1,2, 张磊1,2, 沈乐丞1,2 CHENG Mingyan1,2, WANG Mei1,2, ZHANG Yuancong1,2, LAI Xiaoyan1,2, ZHANG Lei1,2, SHEN Lecheng1,2
Publicat: (2022-02-01)

橄榄油的脂肪伴随物及其功能特性Fat concomitants of olive oil and their functional characteristics
per: 蔡静薇1,2，武利梅1,2，张玉环1,2，李建科1,2 CAI Jingwei1,2, WU Limei1,2, ZHANG Yuhuan1,2, LI Jianke1,2
Publicat: (2023-05-01)

食用植物油煎炸过程中的品质变化Quality changes of edible vegetable oils during frying
per: 厉玉婷1，2，于艳艳1，2，杨振东1，2，程月红1，2，师景双1，2，鲍连艳1，2，任雪梅1，2 LI Yuting1,2, YU Yanyan1,2, YANG Zhendong1,2, CHENG Yuehong1,2, SHI Jingshuang1,2, BAO Lianyan1,2, REN Xuemei1,2
Publicat: (2023-01-01)

美拉德生香源反应制备浓香芝麻油工艺优化Optimization of preparation of fragrant sesame oil by Maillard reaction
per: 刘春晓1，王斌1，高盼1,2，胡传荣1,2，何东平1,2 LIU Chunxiao1, WANG Bin1, GAO Pan1,2, HU Chuanrong1,2, HE Dongping1,2
Publicat: (2022-02-01)

基于挥发性成分定性判别风味油茶籽油掺伪浸出油茶籽油PCA模型和逻辑回归模型的对比分析 Comparative analysis between PCA model and logistic regression model for qualitative identification of flavor oil-tea camellia seed oil adulteration with leaching oil-tea camellia seed oil based on volatile components
per: 孙婷婷1,2，陈志清1,2，刘剑波3，任佳丽1,2，钟海雁1,2，周波1,2 SUN Tingting1,2, CHEN Zhiqing1,2, LIU Jianbo3, REN Jiali1,2, ZHONG Haiyan1,2, ZHOU Bo1,2
Publicat: (2023-03-01)

酶法提取沙丁鱼内脏鱼油工艺优化及其品质分析Optimization of enzymatic extraction of fish oil from sardine viscera and its quality analysis
per: 蒋璇靓1,2，李鑫淼1，陈洪彬1,2，郭娟娟1,2，林娈1,2，郭凤仙1,2，郑宗平1,2 JIANG Xuanjing1,2, LI Xinmiao1, CHEN Hongbin1,2, GUO Juanjuan1,2, LIN Luan1,2, GUO Fengxian1,2, ZHENG Zongping1,2
Publicat: (2023-11-01)

亚麻籽炒籽过程美拉德反应底物变化及其模拟体系产物的抗氧化活性Variation of Maillard reaction substrates and antioxidant activity of model system products during flaxseed roasting
per: 杜玥1,2 ，熊倩1,2 ，李可瑶1,2 ，李颖1,2 ，蔡子哲1,2 ，汪勇1,2 DU Yue1,2, XIONG Qian1,2, LI Keyao1,2, LI Ying1,2, CAI Zizhe1,2, WANG Yong1,2
Publicat: (2022-08-01)

加工工艺对香榧籽油中挥发性物质组成的影响Effects of processing process on the composition of volatile substances in Torreya seed oil
per: 张晨曦1,2，方学智1，陈则铭1,2，罗凡1，钟海雁2，杜孟浩1 ZHANG Chenxi1,2, FANG Xuezhi1, CHEN Zeming1,2, LUO Fan1, ZHONG Haiyan2, DU Menghao1
Publicat: (2024-07-01)

3个杂交油橄榄品种果实发育过程中表型性状、含油率及油质的变化 Changes of phenotypic characters, oil content and oil quality of three hybrid olive varieties during fruit development
per: 马婷1,2，宁德鲁1,2，李勇杰1,2，耿树香1,2，张艳丽1,2 MA Ting1,2, NING Delu1,2, LI Yongjie1,2, GENG Shuxiang1,2, ZHANG Yanli1,2
Publicat: (2022-05-01)

黄龙‘香玲’核桃果实成熟过程中经济性状研究 Economic characters of Xiangling walnut fruit at Huanglong during ripening
per: 李亚群1,2，苏淑钗1,2 LI Yaqun1,2, SU Shuchai1,2
Publicat: (2023-09-01)

月桂酸型甘油二酯-大豆油基油泡沫的制备及其在蛋黄酱中的应用Preparation of diglycerol laurate-based soybean oil foam andits application in mayonnaise
per: 李紫薇1,2，仇超颖1,2，汪勇1,2 LI Ziwei1,2, QIU Chaoying1,2, WANG Yong1,2
Publicat: (2024-03-01)

棕榈油在面制品煎炸过程中极性组分产生的集总动力学研究Lumping kinetics of polar components generated by palm oil in frying of flour products
per: 余辉1，2，王澍1，2，周原1，2，何艳1，2，康翠欣1，2,高盼3,何东平3 YU Hui1，2,WANG Shu1，2, ZHOU Yuan1，2, HE Yan1，2, KANG Cuixin1，2, GAO Pan3,HE Dongping3
Publicat: (2023-10-01)

棉籽混合油碱炼工艺优化Optimization of alkali refining process for cottonseed miscella
per: 王如南1,2，杨伟国1,2，韩文杰1,2 WANG Runan1,2，YANG Weiguo1,2，HAN Wenjie1,2
Publicat: (2024-02-01)

响应面优化浓香菜籽油超声辅助酶法脱胶工艺研究Optimization of ultrasonic-assisted enzymatic degumming process of fragrant rapeseed oil by response surface methodology
per: 王若璠1， AKHYMETKAN Saltanat1，张妍1，李琪1，黄丹2，于修烛1WANG Ruofan1, AKHYMETKAN Saltanat1, ZHANG Yan1, LI Qi1, HUANG Dan2, YU Xiuzhu1
Publicat: (2023-04-01)

裂殖壶藻油提取及高浓度 EPA/DHA 分离纯化工艺研究Extraction of oils from Schizochytrium sp. and the separation and purification of high-concentration EPA/DHA
per: 杨玲1，2，欧莹1，2，秦宇1，2，杨海麟1，2 YANG Ling1,2, OU Ying1,2, QIN Yu1,2, YANG Hailin1,2
Publicat: (2024-09-01)

基于特征性脂肪酸和甘油三酯指标的油茶籽油掺伪定性鉴别模型对比分析
per: 孙婷婷1,2，刘剑波3，任佳丽1,2，钟海雁1,2，周波1,2SUN Tingting1,2, LIU Jianbo3, REN Jiali1,2, ZHONG Haiyan1,2, ZHOU Bo1,2
Publicat: (2023-01-01)

黑果枸杞籽油品质及体外抗氧化活性Quality and in vitro antioxidant activity of Lycium ruthenicum seed oil
per: 邢丽杰1,2，逯霞1,2，唐宗贵1,2，李先义1,2，党富民1,2，赵爽1,2，张晓璐3，王远1,2,3 XING Lijie1,2, LU Xia1,2, TANG Zonggui1,2, LI Xianyi1,2, DANG Fumin1,2, ZHAO Shuang1,2, ZHANG Xiaolu3, WANG Yuan1,2,3
Publicat: (2022-09-01)

尿素包合法从葡萄籽油中富集高纯度亚油酸甲酯及包合Enrichment of high purity methyl linoleate from grape seed oil by urea adduction and characterization of adduction complexes物表征分析
per: 曾俊1,2，岳杨1，任小娜1,2，茹仙古丽·尤努斯1,2，姜蕾1,2 ZENG Jun1,2, YUE Yang1, REN Xiaona1,2, RUXIANGULI Younusi1,2, JIANG Lei1,2
Publicat: (2022-12-01)

分光光度法测定油茶籽油中总三萜含量的前处理方法研究
per: 叶美金1,2，杨玉敏3，冯鸿1,2，姜虹宇1,2，何咨霆1，邱宇帆1 YE Meijin1,2, YANG Yumin3, FENG Hong1,2, JIANG Hongyu1,2, HE Ziting1, QIU Yufan1
Publicat: (2023-04-01)

浓香菜籽油挥发性风味物质的研究进展Research progress on volatile flavor compounds of fragrant rapeseed oil
per: 蒋黎艳1，邓志薇1，李佳灵1，朱定萍2，肖新生1 JIANG Liyan1, DENG Zhiwei1, LI Jialing1, ZHU Dingping2, XIAO Xinsheng1
Publicat: (2024-09-01)

红花籽油营养成分和功效研究进展Research progress on nutrients and efficacy of safflower seed oil
per: 王曦1,2，尚嘉毅1,3，惠菊1,3，赵瑾凯1,2，王翔宇1,3，王黎明1,2，初柏君1,3，安泰1,2 WANG Xi1,2, SHANG Jiayi1,3, HUI Ju1,3, ZHAO Jinkai1,2, WANG Xiangyu1,3, WANG Liming1,2, CHU Baijun1,3, AN Tai1,2
Publicat: (2024-10-01)

GC和LF-NMR结合化学计量学方法检测掺假油茶籽油Detection of adulterated oil-tea camellia seed oil by GC and LF-NMR combined with chemometrics methods
per: 胡伯凯1,2，王纪辉1,2，刘亚娜1,2，耿阳阳1,2，王港2，张东亚3 HU Bokai1,2, WANG Jihui1,2, LIU Yana1,2, GENG Yangyang1,2, WANG Gang2, ZHANG Dongya3
Publicat: (2023-08-01)

市售牛油果油和葡萄籽油品质研究Quality analysis of commercially available avocado oil and grapeseed oil
per: 尚嘉毅1,2，初柏君1,2，赵文君1,2，翟孟婷1,2，王翔宇1,2，马欲明3，孙晴3，孟祥永4，陈吉江4，张宇5 SHANG Jiayi1,2, CHU Baijun1,2, ZHAO Wenjun1,2, ZHAI Mengting1,2, WANG Xiangyu1,2, MA Yuming3, SUN Qing3, MENG Xiangyong4, CHEN Jijiang4, ZHANG Yu5
Publicat: (2023-06-01)