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To explore the different extraction methods and traditional refining process of squid visceral fish oil and its quality changes, the deep-sea squid viscera from the Equator, Argentina, and the North Pacific were used as raw materials in this study. Firstly, different organic reagent extraction methods and compound methods were used to extract fish oil from Argentine squid viscera. The method with the highest oil yield and best quality was selected for refining three types of crude squid visceral oil. The sensory morphology, physicochemical indicators, fatty acid composition and volatile flavor compounds of three types of crude and refined squid visceral oils were analyzed. The results showed that the oil extraction method of the No.6 solvent assisted freeze-thaw was the best, with a yield of 12.90%, and the physical and chemical indexes of squid visceral oil after refining were significantly improved. The peroxide value, insoluble impurities, color difference value, acid value, moisture and volatiles, and anisidine values were significantly reduced (P

Factors influencing the oxidative stability of refined squid visceral oil after various purification treatments were evaluated. Squid visceral oil was treated by refining, steam deodorizing, molecular distillation, Sep-Pak cartridge extraction, alumina adsorption, EDTA solution washing, and column chromatography, and the treated oils were compared for oxidative stability. Sep-Pak cartridge extraction and alumina adsorption were designed to eliminate phenolic compounds, α-tocopherol, phospholipids, and metal ions from the oil. The oxidative stability was measured using PV and increase in weight. The refined oil and the deodorized oil were the most stable, and the highly purified oil was the least stable. However, alumina-adsorbed oil that had been washed with EDTA was more resistant to oxidation than highly purified oil. When refined oil was passed through an activated carbon-Celite chromatography column, it could be separated into hexane, ether, and ethanol fractions. The ethanol eluate contained more α-tocopherol and phospholipids than the ether eluate. The addition of the ethanol eluate extracted from squid visceral oil to the highly purified oil resulted in excellent stability. [ABSTRACT FROM AUTHOR]