常温储藏过程中浓香菜籽油品质变化规律研究  

Study on quality variation of fragrant rapeseed oil during storage at room temperature

作　　者：赵菲菲 曹文明 毕艳兰[1] ZHAO Fei-fei;CAO Wen-ming;BI Yan-lan(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Wilmar(Shanghai)Biotechnology R&D Center Co.,Ltd.,Shanghai 200137,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《粮食与油脂》2023年第2期46-50,共5页Cereals & Oils

基　　金：河南工业大学创新基金支持计划专项资助(2020ZKCJ10)。

摘　　要：以常温储藏的4种市售浓香菜籽油为研究对象,对其酸价、过氧化值、风味和感官进行分析。结果显示:酸价呈增加趋势,过氧化值总体上呈现先增加后降低趋势,维生素E含量呈现缓慢降低趋势。4种浓香菜籽油中杂环类化合物含量呈现下降趋势,醛类化合物含量呈现增加趋势。浓香菜籽油在2个月内风味相对稳定,为寻找最佳风味食用期提供了一定参考。The acid value,peroxide value,flavor and sensory properties of 4 commercial fragrant rapeseed oils stored at room temperature were analyzed.The results showed that the acid value increased,the peroxide value increased first and then decreased,and the vitamin E content decreased slowly.The content of heterocyclic compounds in 4 commercial fragrant rapeseed oils showed a downward trend,while the content of aldehydes showed an increasing trend.The flavor of fragrant rapeseed oils was relatively stable within 2 months,which provided a reference for finding the best flavor edible period.

关 键 词：浓香菜籽油 常温储藏 油脂品质 油脂风味 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]