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| Distribution and change rules of trimethylamine and its precursors during hot-pressed rapeseed oil processing |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240095 |
| KeyWord:hot-pressed rapeseed oil trimethylamine sinapine choline betaine glycerophosphoryl choline |
| FundProject: |
| Author Name | Affiliation | | XIONG Xinjie1, DING Caixia2, SHI Haiming2, ZHANG Hong2,
BI Yanlan1, XU Xuebing2 | (1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Wilmar (Shanghai) Biotechnology Research and Development Center Co. , Ltd. , Shanghai 200120, China) |
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| Abstract: |
| Aiming to provide theoretical reference for the quality control and production process regulation of hot-pressed rapeseed oil, the distribution and change rules of trimethylamine and its precursors (sinapine, choline, betaine and glycerophosphoryl choline) during hot-pressed rapeseed oil processing were investigated using rapeseed of three genotypes(Brassica napus, Brassica rapa, Brassica juncea) with six different varieties available on the market as raw materials. The results showed that there were significant differences in the contents of the four precursors in three different genotypes of rapeseed. After roasting, the content of trimethylamine in rapeseed oil prepared from Brassica rapa seed was the highest, and the content of trimethylamine in Brassica juncea seed was the lowest. After roasting, the contents of choline and betaine increased, and the contents of sinapine and glycerophosphoryl choline decreased, and trimethylamine and its precursors mainly existed in the rapeseed cake, and a small amount transferred to the rapeseed oil. With the rise of roasting temperature and prolongation of roasting time, the content of trimethylamine in rapeseed, rapeseed oil and rapeseed cake gradually increased, and the content of trimethylamine in rapeseed oil reached the highest value (552.0 μg/kg) when the rapeseed was roasted at 220 ℃ for 20 min. The content of sinapine and glycerophosphoryl choline overall showed a decreasing tendency with the rise of roasting temperature and prolongation of roasting time, and the content of choline and betaine showed an increasing tendency. In summary, during hot-pressed rapeseed oil processing, Brassica juncea seed, which produces less trimethylamine content, can be preferred as raw material, and rapeseed can be pre-treated to reduce the content of trimethylamine precursors, or the roasting temperature and roasting time can be reduced as much as possible on the basis of ensuring the flavour of the rapeseed oil. |
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