芝麻油中芝麻素、芝麻林素的研究  

Study on Lignans Content in Sesame Oil

作　　者：许荣年[1] 秦志荣[1] 任一平[2] 丁献荣[1] 孙荣华[1] 陈青俊[1] 

机构地区：[1]浙江省食品安全重点实验室浙江省食品质量监督检验站,浙江杭州310009 [2]浙江省疾病预防控制中心,浙江杭州310000

出　　处：《食品科学》2006年第9期208-210,共3页Food Science

摘　　要：本文利用高效液相色谱测定不同芝麻样本提取油以及市购芝麻油中芝麻素、芝麻林素的含量。色谱柱为HibarRT250-4(C18,250mm×4.6mm,填充粒度5μm);流动相:甲醇:水=75:25(V/V);流速:1ml/min;检测波长:280nm。测定结果表明:被测两峰完全分离,且峰形较好,线性范围10～100μg/ml,芝麻素、芝麻林素平均回收率分别为101.1%、100.2%重现性(n=5)分别为芝麻素RSD=2.31%、芝麻林素的RSD=3.05%,最低检出限:芝麻素为1.5μg/ml,芝麻林素为2.5μg/ml(以进量浓度计)。油样中芝麻素的含量范围为0.35%～0.72%、芝麻林素的含量范围为0.32%～0.48%,制油工艺中焙炒工序强度对芝麻林素含量变化具有一定影响。Sesamin and sesamolin in sesame oil samples were quantitatively determined by high performance liquid chromatography with Hibar RT250-4 column, using a mixture of CH4O-H2O（75：25, V/V） as mobile phase and DAD at 280nm.Good linear relationship was acquired within the range of 10-100μg/ml. The recovery of sesamin was 101.1% and sesamolin 100.2%, and the relative standard deviation was 2.31%（sesamin）, 3.05%（sesamolin）. The lowest detection limit was 1.5μg/ml（sesamin）, 2.5μg/ml （sesamolin）in the condition of S/N=3（according to the concentration of the sample）. The content range of sesamin was 0.35% 0.72%, and the sesamolin was 0.32%-0.48%. The method is rapid, simple, accurate and reproducible.In oil process, the strength of baking affects directly on content of sesamolin.

关 键 词：芝麻油 芝麻素 芝麻林素 高效液相色谱 变化规律 

分 类 号：S565.3[农业科学—作物学]