Analysis of Rice Bran Oil Adulterated with other Edible Oils by GC

Hong Xia Li; Min Zhi; Xin Lu; Jun Jie Zhang; Mei Ting Li

doi:10.4028/www.scientific.net/AMR.781-784.1806

Paper Titles

Effects of Hanseniaspora uvarum Integrated with Salicylic Acid or Sodium Bicarbonate on Postharvest Decay of Grapes
p.1780

Application of Amiurus nebulosus Skins Collagen in Mayonnaise
p.1786

Optimization of Ultrasonic-Assisted Preparation of Liposome-Encapsulated Paprika Red and its Improved Light Irradiation Stability
p.1791

Effect of Microbial Culture Starters on Free Amino Acid in Rabbit Sausage
p.1801

Analysis of Rice Bran Oil Adulterated with other Edible Oils by GC
p.1806

Aroma Compounds Generated from L-Ascorbic Acid and L-Methionine during the Maillard Reaction
p.1811

Study of Ultrasonic-Freeze-Thaw-Cycle Assisted Extraction of Polysaccharide and Phycobiliprotein from Gracilaria lemaneiformis
p.1818

Identification and Primary Application of Two High-Yield Glucoamylase Moulds from Luzhou-Flavor Daqu
p.1825

Different Temperatures of Frozen Storage Effects on Proteins of Crisp Grass Carp (Ctenopharyngodon idellus C.et V)
p.1830

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 781-784Analysis of Rice Bran Oil Adulterated with other...

Analysis of Rice Bran Oil Adulterated with other Edible Oils by GC

Abstract:

Since rice bran oil (RBO) is well-known by consumer and more expensive than other oils, some RBO is adulterated with other cheap oils, such as cottonseed oil (CO), palm oil (PO), sunflower oil (SFO) and soybean oil (SO). The types and content of FAs in RBO changes great after adulterated, this will seriously affect the quality of the rice and the people health. In this study, GC was used to detect the change of fatty acids (FAs) after adulterated with those inferior oils. The analysis will provide a reference for the RBO adulteration problem.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1806-1810

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1806

Citation:

Cite this paper

Online since:

September 2013

Authors:

Hong Xia Li, Min Zhi, Xin Lu, Jun Jie Zhang, Mei Ting Li

Keywords:

Adulteration, Fatty Acid, GC, Rice Bran Oil

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] E. M. Becker, L. R. Nissen and L. H. Skibsted: Eur Food Res Technol. Vol. 219 (2004), p.561.

Google Scholar

[2] M. Diack and M. Saska: J Am Oil Chem Soc. Vol. 71 (1994), p.1211.

Google Scholar

[3] Z. Xu and J. S. Godber: J Agric Food Chem. Vol. 47 (1999), p.2724.

Google Scholar

[4] T.S. Shin, J.S. Godber , D.E. Martin: J Food Sci. Vol. 62 (1997), p.704.

Google Scholar

[5] P. M. Bramley, I. Elmadfa, A. Kafatos, F. J. Kelly, Y. Manios, H. E. Roxborough, W. Schuch, P. J. A. Sheehy and K. H. Wagner: J Sci Food Agr. Vol. 80 (2000), p.913.

DOI: 10.1002/(sici)1097-0010(20000515)80:7<913::aid-jsfa600>3.0.co;2-3

Google Scholar

[6] M. Sugano and E. Tsuji: J. Nutr. Vol. 127 (1997), p.521.

Google Scholar

[7] B. J. Lloyd, T. J. Siebenmorgen and K. W. Beers: Cereal Chem. Vol. 77 (2000), p.551.

Google Scholar