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...

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Bibliographic Details
Main Author:	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
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2024-11-01
Series:	Zhongguo youzhi
Subjects:	油菜籽；菜籽油；内源性香兰素 rapeseed; rapeseed oil; endogenous vanillin
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20241109&flag=1
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