加工工艺对芝麻香油中木脂素含量的影响  

Influences of Processing Technology on the Amount of Lignans in Sesame Oil

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

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

出　　处：《中国粮油学报》2014年第11期55-59,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31170520;31370560);国家林业局公益性行业科研专项(201204801)

摘　　要：以白芝麻为原料,研究电热转筒焙炒炉焙炒对压榨法芝麻香油和水代法芝麻香油木脂素含量的影响,并对氧化稳定性进行测定。结果表明:焙炒程度和制油工艺对芝麻素含量的影响不显著(P>0.05);水代法芝麻香油中芝麻林素和芝麻酚的含量变化显著高于相应的压榨法芝麻香油(P<0.05);随着焙炒程度的增加,芝麻林素发生分解其含量急剧下降,而芝麻酚含量增加;当焙炒温度大于200℃或者焙炒时间大于30min,芝麻酚可能因发生聚合而含量降低。随烘焙程度的增加芝麻香油的氧化稳定性呈增加趋势,主要归因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。The content and composition of lignans in sesame oil, where were from two different processes of the aqueous extraction method and screw press method, were evaluated from white sesame seeds by using an electric heat- ing reel roasting oven. The oxidation stability was also determined. The results showed that the effect of roasting de- gree and technics of squeezing oil on the content of sesamin was not significant （P 〉 0.05 ）. The content changes of sesamolin and sesamol in sesame oil from the aqueous extraction method were higher than those of screw press method （ P 〈 0.05 ）. With the increasing of roasting time and temperature, the content of sesamolin was gradually decreased due to its decomposition, while sesamol increased in addition to over roasting （roasting temperature above 200 ℃, time a- bove 30 min）. With the increasing of the roasting temperature and time, the higher oxidation stability might be due to the synergistic effect among lignans, tocopherol, and the mallard reaction products.

关 键 词：芝麻香油 焙炒 水代法 压榨法 芝麻木脂素 氧化稳定性 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]