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| Corroborative study of endogenous vanillin in sesame oil |
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| DOI： |
| KeyWord:sesame sesame oil vanillin |
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| Abstract: |
| In order to provide evidence for the endogenous vanillin in sesame oil, the content level of vanillin in sesame and the transfer of vanillin in sesame oil processing were studied. The vanillin in sesame was qualitatively and quantitatively analyzed by high-resolution mass spectrometry and liquid chromatography-tandem mass spectrometry. The vanillin content in 39 kinds of sesame from different varieties and sources were determined and analyzed, and the change of vanillin content during sesame oil processing was studied. The results showed that the content level of vanillin in sesame planted in different regions was various. Moreover, vanillin could be transferred to sesame oil during the processing of sesame, which might lead to a large range of endogenous vanillin content in sesame oil. In conclusion, the detection of vanillin in sesame oil can not be used as the judgement standard of fake sesame oil. It is suggested that the content level of endogenous vanillin in sesame and sesame oil should be continuously studied and scientifically analyzed. |
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