The Mechanism Of The Flavor Reversion Of Soybean Oil

In this study, soybean oil was selected as the research objet. The soybean oil was separated step by step by column chromatography, and then detected by thin layer chromatography. The separated parts were added to the soybean oil triglycerides, and then placed at60℃until flavor reversion. Sensory evaluation was used to evaluate the flavor reversion of soybean oil. Acid value, peroxide value, volatile and non-volatile compounds and metal ions were detected. The mechanism of the flavor reversion of soybean oil was suggested.The soybean oil1.000g±0.001g was separated step by step by column chromatography.The column was eluted stepwise with a diethyl ether/n-hexane mixture system:i) n-hexane/diethyl ether (87/13, v/v), ii)(75/25, v/v), iii)(50/50, v/v), iv)(0/100, v/v), and v) methanol. Chose ranking test as the evaluation method of the flavor reversion of soybean oil, shows the fraction of methanol was strongest flavor. Compare the sensory evaluation, the methanol sample of strongest flavor’s Acid value was0.75mgKOH/g, peroxide value was20.62meq/kg. It was detected a lot of aromatics by headspace-solid phase micro-extraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) method, which may be formatted by antioxidants TBHQ and natural antioxidants. The nonvolatile compounds were core aldehydes, contained9-oxononanoyl-, and12-oxo-9,10-epoxydodecenoyl containing acylglycerols. The eluted fraction of methanol was detected5.79μg/L and77.70μg/L of copper and iron, respectively. According to results, antioxidants, responsible for the flavor reversion of soybean oil along with the linoleic acid and metal ions.