红外烘焙对水代芝麻油木脂素的影响  

Effect of infrared roasting on lignans in aqueous extracted sesame oil

作　　者：张丽霞[1] 黄纪念[1] 芦鑫[1] 宋国辉[1] 孙强[1] 曹艳明[1,2] 

机构地区：[1]河南省农科院农副产品加工研究所,郑州450008 [2]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国油脂》2013年第3期6-10,共5页China Oils and Fats

基　　金：国家自然科学基金(31201383);公益性行业(农业)科研专项(201303072)

摘　　要：以白芝麻为原料,研究红外烘焙对水代制取芝麻油中木脂素含量的影响。结果表明,红外烘焙对芝麻油中木脂素含量影响显著。芝麻素含量变化在0.66%～0.70%之间,较低烘焙温度170℃和180℃两组间对芝麻素影响差异不显著,较高烘焙温度190、200、210℃对芝麻素含量的影响组间差异也不显著;随着烘焙程度的增加,芝麻林素含量逐渐减少,而芝麻酚含量呈逐渐上升趋势,但烘焙过度芝麻酚含量有减少趋势;芝麻油中未检测到α-VE,总生育酚含量随烘焙程度增加呈减少趋势;芝麻油的氧化稳定性随烘焙温度的升高而逐渐增加,可能原因在于芝麻酚含量的增加以及美拉德反应产物的生成等多种抗氧化成分协同作用的结果。Using white sesame seeds as raw material, the effects of infrared roasting on the content of lignans in sesame oil prepared by aqueous extraction method were studied. The results showed that the content of sesamin was between 0.66% and 0.70% ; there was no obvious difference in the content of sesamin at 170℃ and 180 % and neither was at 190,200,210 ℃ ;with the increase of roasting time and temperature, the content of sesamolin gradually decreased, while the content of sesamol increased but decreased with excessive roasting. The α -tocopherol was not detected in sesame oil. The content of total tocopherol declined with the increase of roasting degree. The oxidation stability increased with the increase of roasting temperature,which may be due to the increase of sesamol content and the mallard reaction products.

关 键 词：芝麻 红外烘焙 水代芝麻油 芝麻木脂素 生育酚 氧化稳定性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]