1. They have different degrees of oxidation, which is manifested in different degradation products after oxidation, such as different contents of malondialdehyde.

2. They have different acid value, that is, different content of free fatty acids.

3. Their peroxide values are different, i.e. the degree of oxidation of fats and oils is different.

4. They have different processing techniques, such as decolorization and deodorization.

All of these factors may lead to the different colors of Xiwang Corn Germ Oil and Jinlongyu Corn Germ Oil.