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| 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 |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240235 |
| 中文关键词: 油菜籽 菜籽油 内源性香兰素 |
| 英文关键词:rapeseed rapeseed oil endogenous vanillin |
| 基金项目: |
| Author Name | Affiliation | | （1.Standard Investment (China) Co. ,Ltd. , Shanghai 201103,China; 2.Standard Foods (China) Co. ,Ltd. ,
Suzhou 215400, Jiangsu, China; 3.College of Food Science and Engineering,
Henan University of Technology, Zhengzhou 450001, China） | （1.Standard Investment (China) Co. ,Ltd. , Shanghai 201103,China
2.Standard Foods (China) Co. ,Ltd. ,
Suzhou 215400, Jiangsu, China
3.College of Food Science and Engineering,
Henan University of Technology, Zhengzhou 450001, China） |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| In order to explore the presence of endogenous vanillin in rapeseed oil, vanillin, methyl vanillin and ethyl vanillin in rapeseed and rapeseed oil from different origins, processing sections and roasting temperatures were detected. The results showed that methyl vanillin and ethyl vanillin were not detected in all samples. The content of vanillin in rapeseed from different origins varied greatly, ranging from 123.55 μg/kg to 1 669.25 μg/kg. During processing, the content of vanillin in roasted rapeseed was higher than that before roasting, and the content of vanillin in pressed rapeseed cake was higher than that in the crude pressed rapeseed oil. With the increase of roasting temperature, the content of vanillin in roasted rapeseed, crude pressed rapeseed oil, and pressed rapeseed cake increased, ranging from 189.93 μg/kg to 5 080.00 μg/kg. In summary, there are endogenous vanillin in the rapeseed, and the detection of vanillin in rapeseed oil and its blended oil cannot be used as a criterion to determine the addition of exogenous vanillin. |
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