Gas chromatography ion mobility spectroscopy: A rapid and effective tool for monitoring oil oxidation
文献类型: 外文期刊
第一作者: Cui, Fang
作者: Cui, Fang;Liu, Min;Li, Xue;Wang, Du;Ma, Fei;Yu, Li;Li, Peiwu;Zhang, Liangxiao;Zhang, Liangxiao;Li, Peiwu;Zhang, Liangxiao;Li, Peiwu;Cui, Fang;Hu, Chundi;Zhang, Liangxiao
作者机构:
关键词: Gas chromatography ion mobility spectrometry; (GC-IMS); Chemometrics; Freshness; Rapeseed oil; Oxidative stability
期刊名称:FOOD RESEARCH INTERNATIONAL ( 影响因子:8.1; 五年影响因子:7.7 )
ISSN: 0963-9969
年卷期: 2024 年 176 卷
页码:
收录情况: SCI
摘要: 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 Q2 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.
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