花生与芝麻混合压榨油的氧化稳定性研究  

Oxidation Stability of Mixed Peanut and Sesame During Pressing Oil

作　　者：吴克刚[1] 尤腾琦 柴向华[1] 

机构地区：[1]广东工业大学轻工化工学院食品工程系,广州510006

出　　处：《中国粮油学报》2015年第6期57-61,共5页Journal of the Chinese Cereals and Oils Association

基　　金：粤港关键领域重点突破项目(2009A020700005);省科技计划(2012B020311007)

摘　　要：试验采取原料先混合后压榨的方法制备混合压榨油并研究其氧化稳定性，并通过化学方法及高效液相色谱法分析了多酚和木酚素类物质的含量与DPPH·清除能力等，初步分析了其抗氧化机理。结果表明花生芝麻混合压榨油的抗氧化能力优于传统调和油，芝麻中多酚类物质对混合压榨油的氧化稳定性起关键作用，其中白芝麻的效果优于黑芝麻；芝麻中结合多酚的含量约为自由多酚的5倍，自由多酚的DPPH·清除能力约为结合多酚的2倍，白芝麻花生混合压榨油的木酚素类物质比黑芝麻花生的略多20％，较传统压榨油多出30％-50％。In order to improve the oxidation stability of peanut - sesame mixed pressed oil without using the an- tioxidants, the experiment prepared and analyzed the oxidation stability of peanut - sesame mixed pressed oil which were squeezed by mixing the material first. The substances content and DPPH · scavenging ability of polyphenols and lignans were analyzed by the chemical method and high performance liquid phase chromatography, and the antioxi- dant mechanism was also studied. The results showed that the antioxidant capacity of peanut - sesame mixed pressed oil were better than that of traditional blending oil. Polyphenols played a key effect in the sessame and white sesame was better than the black one. The content of combined polyphenols were 5 times of free polyphenols in the sessame and the DPPH · scavenging capacity of the free polyphenols were twice of combined polyphenols, the substances content of lignans in the peanut -sesame mixed pressing oil were 20% more than the black one and 30% to 50% more than the traditional pressed oil.

关 键 词：花生 芝麻 压榨油 抗氧化活性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]