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

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

利用烘箱法加速氧化试验分析研究浓香菜籽油和精炼菜籽油氧化稳定性及挥发性成分变化的差异。结果显示：基于过氧化值达到国标限量（≤5 mmol/kg）的精炼菜籽油、浓香菜籽油的预测货架期分别为64 d和80 d，浓香菜籽油的氧化稳定性明显优于精炼菜籽油；利用同时蒸馏萃取结合气相色谱-质谱联用法（SDE-GC-MS）对两种菜籽油中挥发性成分进行检测分析发现，在初始浓香菜籽油和精炼菜籽油中分别检出10类84种和6类51种挥发性成分，总量分别为11 110.78 μg/kg和3 831.28 μg/kg；浓香菜籽油中含量最高的是硫苷降解产物，其次是烯烃类和酚类物质，分别占总量的32.04%、22.74%、...

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Bibliographic Details
Main Author:	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
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2022-06-01
Series:	Zhongguo youzhi
Subjects:	浓香菜籽油；精炼菜籽油；加速氧化试验；氧化稳定性；挥发性成分；sde-gc-ms分析技术 fragrant rapeseed oil; refined rapeseed oil; accelerated oxidation experiment; oxidative stability; volatile component; simultaneous distillation extraction combined with gas chromatography-mass spectrometry(sde-gc-ms)
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220606&year_id=2022&quarter_id=6&falg=1

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