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| Effect of different degumming methods on the quality of fragrant rapeseed oil |
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| DOI： |
| KeyWord:fragrant rapeseed oil degumming volatile compound quality |
| FundProject:陕西省农业协同创新与推广联盟重大科技项目（LMZD202005）；陕西省重点产业创新链（群）——农业领域（2020ZDLNY04-05） |
| Author Name | Affiliation | | QU Zhihao1, ZHANG Yan1, ZHANG Xuping1, JING Bingyu1,
HUANG Dan2, YU Xiuzhu1 | 1.Engineering Research Center of Grain and Oil Functionalized Processing of Universities of Shaanxi Province,
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
2.Weinan Shiyang Chang′anhua Grain and Oil Co., Ltd., Weinan 714026, Shaanxi, China |
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| Abstract: |
| Aiming to provide a reference for the selection of suitable degumming method for fragrant rapeseed oil in practical production，the degumming test was carried out by hydration method, saturated salt water method and citric acid method respectively using crude fragrant rapeseed oil as raw material, and the residual amount of phospholipids in degummed oil and the acid value, peroxide value, moisture content, fatty acid composition and volatile compounds content of fragrant rapeseed oil before and after degumming were determined to study the effects of different degumming methods on the quality of fragrant rapeseed oil. The results showed that the residual amount of phospholipids by the three degumming methods were in descending order of hydration method > citric acid method> saturated salt water method.The acid value of fragrant rapeseed oil decreased significantly, while the peroxide value, moisture content and oleic and linoleic acid contents increased compared with those before degumming, but there was no significant difference among the three degumming methods in general; the volatile compounds and characteristic flavor compounds of the three degumming methods decreased, and the magnitude of decrease was in the order of hydration method > saturated salt water method > citric acid method.In actual production, different degumming methods can be selected by taking into account relevant factors such as process and product requirements. |
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