红外焙炒对菜籽油风味的影响机制Effect mechanism of infrared roasting on the flavor of rapeseed oil
Zhongguo youzhi, 2022 在不同温度（90、110、130、150、170 ℃）下红外焙炒油菜籽，经液压压榨制备菜籽油，通过油脂氧化、硫苷化合物降解反应和美拉德反应研究红外焙炒对菜籽油风味的影响机制，并与传统炒籽（170 ℃）进行比较。结果表明，红外焙炒的菜籽油较传统炒籽的菜籽油风味有显著改善，油脂味和辛辣刺激味较后者更轻，而烤香味相对更浓，同时多环芳烃种类和含量也较少。对冷榨菜籽油（由未经任何处理的油菜籽压榨制得）加热3 h，油脂热降解的标志性化合物（E,E）-2,4-庚二烯醛和（E,E）-2,4-癸二烯醛的含量分别增加3 ...
于杰，周宇林，刘元法，李进伟 YU Jie, ZHOU Yulin, LIU Yuanfa, LI Jinwei
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Study on the Interaction Process between Rape Bee Pollen Polyphenols and Pancreatic Lipase by Ultraviolet andFluorescence Spectroscopy [PDF]
, 2023 In this study, the inhibitory effect of rape bee pollen polyphenols on pancreatic lipase was measured by enzyme kinetics method, and the interaction between pancreatic lipase and rape bee pollen polyphenol extracts was analyzed by the ultravilolet ...
Fan WU +6 more
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Establishment of Authenticity Discrimination Model of Flaxseed Oil Based on Fatty Acid Fingerprint(基于脂肪酸指纹的胡麻油真实性判别模型的建立) [PDF]
Shipin kexue jishu xuebao, 2023 Flaxseed oil is rich in α-linolenic acid, and its price is 3 to 20 times higher than that of other edible oils, and it is very vulnerable to be adulterated and counterfeited. The authenticity discrimination model of flaxseed oil based on fatty acid (FAs)
YE Le(叶乐) +2 more
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Analysis on Land Suitability for Maize and Rapeseed Production Based on Data Mining Method [PDF]
, 2022 [Objective] Conducting multi-crop land suitability analysis was carried out in order to provide an accurate and effective method for crop planning, land use planning, and management of agricultural production.
Lin Yan, Zhang Chen, Zhou Hua
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Zhongguo youzhi类胡萝卜素为脂溶性化合物,在菜籽油中含量丰富。为提高菜籽油的营养价值和氧化稳定性,对菜籽油中类胡萝卜素含量的影响因素进行了分析，并对类胡萝卜素的抗氧化作用研究情况进行了综述。油菜籽品种以及加工工艺会影响菜籽油中的类胡萝卜素含量，而菜籽油中类胡萝卜素含量的提高，可以增强菜籽油的氧化稳定性。可通过转基因技术培育高类胡萝卜素含量的油菜籽品种，对油菜籽采用焙烤、微波等热处理和不脱皮的预处理方式，以及适度精炼等方法提高菜籽油中的类胡萝卜素含量。Carotenoid is fat-soluble substance
段卓1，郭浩昱1，刘也嘉2，沈珺珺3DUAN Zhuo1，GUO Haoyu1，LIU Yejia2，SHEN Junjun3
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Advances in biological activities of rape bee pollen and its development and utilization [PDF]
, 2023 The research and development value of rape bee pollen, a natural health raw material, is increasing as public awareness of health issues develops.
CHEN Simin +5 more
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我国油菜籽增产潜力与实现路径Potential and realization path of rapeseed yield increase in China
Zhongguo youzhi旨在为挖掘油菜籽增产潜力、提升油料产能和自给率等政策制定提供参考，从我国油菜生产现状、发展成就与发展趋势出发，探讨了油菜籽增产潜力及制约因素，并提出了油菜籽增产的实现路径。研究认为，油菜籽增产潜力主要表现在三个方面：油菜分布范围广，区域适应性强；油菜与粮食作物争地矛盾小，扩种潜力大；油菜籽单产和含油量水平有较大的提升空间。发挥油菜籽增产潜力必须采取强有力的措施，具体实现路径包括：科学规划油菜产业短期和长期目标;在全国一盘棋全局观下优化油菜生产区域布局;千方百计控制油菜生产成本并降低油菜生产风险和难度 ...
方振，李谷成 FANG Zhen， LI Gucheng
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菜籽油中内源性香兰素的形成及含量研究Formation and content of endogenous vanillin in rapeseed oil
Zhongguo youzhi为探究菜籽油中是否存在内源性香兰素,对不同产地、加工工段、炒制温度的油菜籽及菜籽油中香兰素、甲基香兰素和乙基香兰素进行了检测。结果表明：所有样本中均未检出甲基香兰素和乙基香兰素；不同产地油菜籽中香兰素含量差异较大，含量范围为123.55～1 669.25 μg/kg；加工过程中，炒制油菜籽中香兰素含量较炒制前大幅增加，且其压榨菜籽饼中的香兰素含量高于压榨菜籽原油中的；随着炒制温度的上升，炒制油菜籽、压榨菜籽原油、压榨菜籽饼中香兰素含量增加，含量范围为189.93～5 080.00 μg/kg。综上 ...
刘建国1，2，张琪1，2，王盛宇1，2，代立刚1，2，刘昌树1，2，迟华忠1，2，刘玉兰3 LIU Jianguo1，2, ZHANG Qi1，2, WANG Shengyu1，2,DAI Ligang1，2, LIU Changshu1，2, CHI Huazhong1，2, LIU Yulan3
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不同脱胶方法对浓香菜籽油品质的影响Effect of different degumming methods on the quality of fragrant rapeseed oil
Zhongguo youzhi, 2023 旨在为实际生产中选择合适的浓香菜籽油脱胶方法提供参考，以浓香菜籽原油为原料，分别采用水化法、饱和食盐水法和柠檬酸法进行脱胶，测定脱胶油磷脂残留量及脱胶前后浓香菜籽油酸值、过氧化值、水分含量、脂肪酸组成及挥发性物质含量，研究不同脱胶方法对浓香菜籽油品质的影响。结果表明：3种脱胶方法脱胶油磷脂残留量从大到小依次为水化法>柠檬酸法>饱和食盐水法；与脱胶前比较，脱胶浓香菜籽油的酸值显著下降，过氧化值、水分含量及油酸、亚油酸含量升高，但3种脱胶方法之间总体无显著差异 ...
屈之昊1，张妍1，张旭萍1，景冰玉1，黄丹2，于修烛1 QU Zhihao1, ZHANG Yan1, ZHANG Xuping1, JING Bingyu1, HUANG Dan2, YU Xiuzhu1
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, 2012 [目的]研究十字花科与豆科作物对微囊藻毒素(MC)耐受性的差异。[方法]以十字花科作物典型作物油菜、小白菜、甘蓝与豆科典型作物黄豆、豌豆、蚕豆为材料,检测它们在不同浓度MC暴露条件下的生长发育情况,检测指标包括发芽率、株高、叶绿素等。[结果]十字花科作物中油菜与小白菜受MC影响较大,甘蓝受影响较小,而豆科作物普遍受影不大。[结论]豆科作物比十字花科作物对MC耐受性更强 ...
刘剑彤, 刘碧波, 吴烨
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