Matthäus Bertrand, Brühl Ludger
Federal Center for Cereal, Potato and Lipid Research, Institute for Lipid Research, P.O. Box 1705, D-48006 Münster, Germany.
Nahrung. 2003 Dec;47(6):413-9. doi: 10.1002/food.200390092.
Forty-eight cold-pressed edible rapeseed oils obtained from small- and medium-sized decentralized plants located all over Germany were characterized by different chemical parameters for their composition and by descriptive sensory evaluation. Between the different oils great differences could be noticed for each parameter. The results evidenced that additionally to the features given in the Guidelines for edible fats and oils of the German Food Codex, especially the sensory evaluation, the oxidation stability (Rancimat), content and the composition of tocopherols, the content of trans-fatty acids and the content of steradienes were crucial parameters to guarantee a high-quality product for the consumer.
从德国各地的中小型分散工厂获得的48种冷榨食用菜籽油，通过不同化学参数对其成分进行了表征，并进行了描述性感官评价。不同油品之间，每个参数都存在很大差异。结果表明，除了德国食品法典中食用油脂指南所规定的特征外，特别是感官评价、氧化稳定性（Rancimat）、生育酚的含量和组成、反式脂肪酸的含量以及甾二烯的含量，都是确保为消费者提供高质量产品的关键参数。
