Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Hubei University of Science and Technology, Xianning 437100, China.
Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
Food Res Int. 2024 Jan;176:113842. doi: 10.1016/j.foodres.2023.113842. Epub 2023 Dec 10.
Oil autoxidation is an early process of food deterioration, monitoring oil oxidation is therefore of great significance to ensure food quality and safety. In this study, a detection method of the primary and secondary oxidative products was developed by gas chromatography ion mobility spectrometry (GC-IMS).The secondary oxidative products was analyzed by GC-IMS. Then, the relationships between peroxide values and the contents of secondary oxidative products were investigated by constructing a prediction model of peroxide value of rapeseed oil with the help of secondary oxidative products and chemometrics. The coefficient of determination Q of the model validation set is 0.96, and the RMSECV is 0.1570 g/100 g. These validation results indicated that secondary oxidative products could also reflect the content of the primary oxidative products. Moreover, 10 characteristic markers related to oxidative rancidity were identified for monitoring edible oil rancidity and oxidative stability.
油脂的自动氧化是食品劣化的早期过程，因此监测油脂的氧化程度对于确保食品质量和安全具有重要意义。在本研究中，通过气相色谱离子迁移谱（GC-IMS）开发了一种检测一级和二级氧化产物的方法。通过 GC-IMS 对二级氧化产物进行分析，然后通过构建菜籽油过氧化物值的预测模型，利用二级氧化产物和化学计量学来研究过氧化物值与二级氧化产物含量之间的关系。模型验证集的决定系数 Q 为 0.96，RMSECV 为 0.1570 g/100 g。这些验证结果表明，二级氧化产物也可以反映一级氧化产物的含量。此外，还鉴定了 10 种与氧化酸败有关的特征标记物，用于监测食用油的酸败和氧化稳定性。
