Physicochemical properties,flavor intensity and oxidative stability of different camellia oils
作者机构：Department of Food Science and TechnologySchool of Agriculture and BiologyShanghai Jiao Tong UniversityChina Key Laboratory of Urban Agriculture(South)Ministry of Agriculture and Rural AffairsChina Laboratory of Quality&Safety Assessment for Agro-products(Hangzhou)Ministry of Agriculture and Rural AffairsHangzhou 310021China
出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)
年 卷 期：2018年第11卷第5期
页 面：230-235页
核心收录：
学科分类：090706[农学-园林植物与观赏园艺] 0907[农学-林学] 09[农学]
基 金：This study was supported by the National Natural Science Foundation of China(Grant No.31471668 and Grant No.31671958) SJTU Agri-X Funding(Grant No.Agri-X2015007) Risk Assessment Laboratory(Hangzhou)Funding(Grant No.2015FXPG03) China Postdoctoral Science Foundation(Grant No.2015M580333)
主 题：camellia oil optical rotation regression analysis quality indices sensory evaluation
摘 要：Comparison and analysis of physicochemical properties and oxidative stability of 10 brands of camellia oils were conducted in this *** showed that more attention should be paid to the iodine(IV),saponification(SV)and peroxide(PV)values of camellia oils during sampling inspection as they were more likely to be out the range of quality *** analysis between physicochemical indices and oxidative stability showed individual index could not affect the stability of camellia oils significantly(p0.05).However,very high correlations were found between physical indices such as optical rotation(OR)and turbidity(R=-0.929),turbidity and color(R=-0.930).High correlations were found between chemical indices such as IV and moisture and volatile matter(MVM)(R=-0.853),IV and PV(R=0.831),MVM and PV(R=-0.809).Package with nitrogen could retard the oxidation of camellia *** results may be useful for rapid evaluation,differentiation and quality improvement of camellia oils.
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