干燥条件对芝麻外观形态和营养成分的影响  

Influence of Different Drying Conditions on Appearance and Quality of Sesamum indicum L.

作　　者：范方婷[1] 陈伟[1] 刘红彦[1] 

机构地区：[1]河南省农业科学院植物保护研究所,河南郑州450002

出　　处：《河南农业科学》2013年第11期36-39,共4页Journal of Henan Agricultural Sciences

基　　金：现代农业产业技术体系资金项目(CARS-15-1-05);河南省创新型科技人才队伍建设工程项目

摘　　要：为了明确干燥条件对芝麻外观形态和营养成分的影响,以豫芝11为供试材料,研究了不同干燥温度、干燥时间下芝麻外观形态以及木脂素、粗脂肪、粗蛋白、脂肪酸含量的变化。结果表明:随干燥时间、干燥温度的增加,芝麻蒴果皮、芝麻粒的颜色加深,硬度和开裂程度增加。干燥温度为60℃时,芝麻中营养成分损失较小,木脂素、粗脂肪、粗蛋白、脂肪酸含量最高分别达0.354 1%、76.6mg/g、22.96mg/g、593.78mg/g,且以上几种指标在同一干燥温度、不同干燥时间均存在一定差异,综合多方面因素考虑,干燥时间为8h各营养成分损失较少,内在品质较好。综合分析,芝麻的适宜干燥条件应为60℃干燥8h。In order to explore the impact of appearance and nutritional composition of Sesamum indicum L .in different dry conditions ,using Yuzhi 11 for the test materials ,several quality indi-ces （including appearance ,sesame lignans ,crude fat ,crude protein as well as fatty acid ） under dif-ferent drying temperature and different drying time were determined .The results showed that ,at 60 degrees ,sesame nutrients limited loss .It was indicated that lignans increased to 0 .354 1% , crude fat increased to 76 .6 mg/g ,crude protein increased to 22 .96 mg/g ,and total fatty acids in-creased to 593 .78 mg/g .These indices were significantly different in different drying time .Com-prehensive analysis of several indicators suggested that sesame drying conditions should be set at 60 ℃ for 8 h ,to keep the nutrients and quality .

关 键 词：芝麻 干燥条件 外观形态 营养成分 

分 类 号：S565.3[农业科学—作物学]