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| Formation and content of endogenous vanillin in rapeseed oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240235 |
| KeyWord:rapeseed rapeseed oil endogenous vanillin |
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| 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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| Abstract: |
| 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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