Research On Storage Quality Of Flaxseed Oil

In this paper,the main fatty acids and volatile constituents of flaxseed oil were studied by gas chromatography and headspace solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).Accelerated oxidation The quality of volatile oil from the cold-pressed and hot-pressed flaxseed oil was compared with that obtained from the different extraction methods and different sources of flax seed oil.The composition of the volatile oil in the cold-pressed and hot-pressed flaxseed oil was compared with the odor activity value,OAVs),identified the key flavor substances in the flaxseed oil,and analyzed the change of the volatile substances in the cold pressed sesame oil storage.Which provided the theoretical basis for the production and storage of sesame oil,and reached the following conclusions:1.The main fatty acids in flaxseed oil are linolenic acid,oleic acid,linoleic acid,palmitic acid and stearic acid,and the content of linolenic acid is 50.70?60.15g/100g and the content of unsaturated fatty acid is 80.51?92.20g/100g.2.The content of linolenic acid and unsaturated fatty acid in cold-pressed flaxseed oil were the highest,60.15g/100g and 88.57g/100g,respectively,and the ratio of linolenic acid,oleic acid and linoleic acid were the lowest in storage,The results showed that the initial quality of cold-pressed sesame oil was better than the other two kinds of flaxseed oil,and the oxidation degree of cold-pressed flaxseed oil was the lowest,that is,the quality of flaxseed oil was obtained by cold pressing method.And the storage effect is good.3.The highest content of linolenic acid and unsaturated fatty acid in Canadian flaxseed oil was 59.00g/100g and 92.20g/100g,respectively,and the content of linolenic acid,Acidity and iodine value of sesame oil,the quality of Canadian flaxseed oil was significantly better than the other two kinds of flaxseed oil,and the oxidation degree of Canadian flaxseed oil in the storage was the lowest,That is,Canadian flaxseed oil made from good quality and good storage effect.4.The volatile substances in the flaxseed oil are aldehydes,alcohols,heterocycles,ketones,alkanes,furans,acids and esters.The contents of n-hexanol and hexanal in cold-pressed sesame oil were the highest,accounting for 13.75%and 12.63%,respectively.The content of trans-2,4-heptadienal and hexanal in hot-pressed flaxseed oil was the highest,which respectively accounted for the total volatile matter content And 14.61%and 10.52%,respectively.The key flavor compounds of cold pressed and hot pressed flaxseed oil were the nonyl aldehyde and trans-2,4-decadienal,which contributed to the difference in the odor of the two kinds of flaxseed oil.The key flavors of the hot pressed sesame oil are 2,5-dimethylpyrazine,which is rich in roasted aroma,and 2-pentylfuran,which presents a nutty and roasted aroma,which is the source of the roasted aroma characteristic of hot pressed flaxseed oil.The total amount and total content of aldehydes increased,and the total amount and total content of alcohols decreased with the increase of volatile matter content from 34 to 53 during the 14 days of accelerated oxidation.In the process of storage,the three flavors of hexanal,nonanal and trans-2,4-heptadienal have a good tendency to change the oxidation degree of the oil in a certain extent.