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| Change of vanillin content during rapeseed oil processing |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240233 |
| KeyWord:rapeseed oil rapeseed processing vanillin |
| FundProject:国家市场监督管理总局项目（2023MK151） |
| Author Name | Affiliation | | WANG Shu1,2, YANG Yong1,2, GAO Pan2,3, CHEN Zhe1,2, WANG Gonghui4,
LI Haimei4, WANG Xiongjun4, HE Dongping2,3, YU Lei4 | （1.Wuhan Institute of Food and Cosmetic Control，Wuhan 430040，China
2.Key Laboratory of Quality and
Safety of Edible Oil for State Market Regulation，Wuhan 430040, China
3.College of Food Science and
Engineering，Wuhan Polytechnic University，Wuhan 430023，China
4.COFCO Oils & Fats Holdings Limited，Beijing 100020，China） |
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| Abstract: |
| Aiming to clear the sources of vanillin in rapeseed oil and the background level of vanillin in rapeseed oil produced by different processes, and provide theoretical support for market supervision, firstly, a comparative analysis was conducted on the content of vanillin in rape straw, rape fruit pods, and rapeseed from different planting areas. Then, the changes in vanillin content in various processes of extracting rapeseed oil by pressing method were investigated, and the effects of frying temperature and frying time on vanillin content in rapeseed were further analyzed. Finally, the vanillin content in rapeseed oil produced by different processes was determined. The results showed that the contents of vanillin in rape straw, rape fruit pods and rapeseed varied greatly from different planting areas, and from the viewpoint of different parts of rape growth, vanillin content in rape straw was the highest, followed by rape fruit pods, rapeseed had the lowest vanillin content. In the process of extracting rapeseed oil by pressing method, the vanillin content in rapeseed increased significantly after cooking. The vanillin content in crude rapeseed oil was lower than that in prepressed cake. With the increase of refining degree, the vanillin content in rapeseed oil gradually decreased. With the prolongation of frying time and the increase of frying temperature, the vanillin content in rapeseed increased, and after frying for 50 min at 160 ℃, the vanillin content in rapeseed from Anqing, Anhui and Hailar, Inner Mongolia increased from 74.0 μg/kg and 259.0 μg/kg to 636.1 μg/kg and 1 284.0 μg/kg, respectively. The vanillin content in finished rapeseed oil produced by pressing method was 55.0-560.3 μg/kg, and the vanillin content in finished rapeseed oil produced by leaching method was 0-370.5 μg/kg. In conclusion, rapeseed oil contains natural vanillin, mainly comes from the planting and processing stages, and its content varies with the processing. |
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