Gas chromatography ion mobility spectroscopy: A rapid and effective tool for monitoring oil oxidation.
Food Res Int
; 176: 113842, 2024 Jan.
Article
en En
| MEDLINE
| ID: mdl-38163733
ABSTRACT
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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Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Calidad de los Alimentos
/
Espectrometría de Movilidad Iónica
Tipo de estudio:
Prognostic_studies
Idioma:
En
Año:
2024
Tipo del documento:
Article