|
| Effects of different storage conditions on volatile components and comprehensive quality of rapeseed oil |
| |
| DOI： |
| KeyWord:rapeseed oil storage temperature antioxidant TBHQ volatile components SDE-GC-MS |
| FundProject:国家重点研发计划项目（2016YFD0401400）；校企合作研发项目“不同储存条件对菜籽油品质影响的研究”（JY28-2017-0101） |
| Author Name | Affiliation | | LIU Yulan1,2 , SUN Guohao1, MA Yuxiang1, TIAN Yuan2,
JIAO Shanhai3, ZHANG Hui3 | 1.College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China； 2.Henan University of Technology Design and Research Academy, Zhengzhou 450001, China； 3.Hainan Ausca International Oils and Grains Co., Ltd.,Danzhou 571700, Hainan, China |
|
| Hits: 2326 |
| Download times: 2595 |
| Abstract: |
| For comparing and analyzing the effects of different storage temperatures and the addition of antioxidants on the volatile components and comprehensive quality of rapeseed oil, the storage tests of rapeseed oil were carried out under different conditions (45 ℃ with and without adding TBHQ for 112 d, 25 ℃ with and without adding TBHQ for 196 d, 15 ℃ for 196 d), and the oil samples were taken periodically to test and analyze physical and chemical indicators, the contents of active substance and volatile components. The results showed that during the storage test, the acid values of the five rapeseed oils did not exceed the limit of GB/T 1536-2021, the peroxide values of blank rapeseed oil stored at 45, 25 ℃ and 15 ℃ exceeded the limit at 28, 84 d and 168 d, respectively, while the rapeseed oil with TBHQ stored at 45 ℃ and 25 ℃ did not exceed the limit. The contents of vitamin E and sterols in rapeseed oil decreased with the increase of storage temperature, adding TBHQ could reduce the loss of vitamin E and sterols, but blank storage at 15 ℃ was better than adding TBHQ storage at 25 ℃ and 45 ℃ to reduce the loss. A total of 6 types of volatile components were detected in the initial rapeseed oil, and the total content of volatile components was 3 623.82 μg/kg, of which the highest content was phenols, followed by aldehydes. At 112 d of storage, the total content of volatile components in 45 ℃ blank and TBHQ-added rapeseed oil, 25 ℃ blank and TBHQ-added rapeseed oil and 15 ℃ blank rapeseed oil were 3 987.63, 9 788.14, 2 192.65, 5 235.95, 3 338.79 μg/kg, respectively, of which the content of aldehydes increased to 2 803.19, 1 972.21, 1 136.68, 1 043.05, 1 484.57 μg/kg, and the phenols content decreased to 30.28, 125.98, 255.17, 493.09, 700.55 μg/kg, respectively. Both lowering the storage temperature and adding TBHQ had significant effects on reducing aldehydes production and phenols loss generally, but lowering the temperature was more effective than adding TBHQ in reducing phenols loss and was more effective in maintaining the original flavor of rapeseed oil. In conclusion, the effect of low-temperature storage on the quality and freshness of rapeseed oil is great. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
