高温焙炒对芝麻及芝麻油主要成分的影响  

Influence of high temperature roasting on main components of sesame and sesame oil

作　　者：赵赛茹 张丽霞[1] 黄纪念[1] 宋国辉[1] 艾志录[2] 

机构地区：[1]河南省农业科学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：《中国油脂》2016年第2期34-38,共5页China Oils and Fats

基　　金：国家农业科技成果转化资金项目(2013GB2D000292);河南省农业科学院优秀青年科技基金(2013YQ26);河南省农业科学院科研发展专项资金(20137923)

摘　　要：以电加热平底导热油锅焙炒芝麻,水代法制取芝麻油,研究高温焙炒条件对芝麻油品质及脱脂芝麻粕中氨基酸和可溶性糖含量的影响。结果表明：随着焙炒程度的加深,芝麻油的红值逐渐增大,氧化稳定性逐渐增强;芝麻油中芝麻素的含量变化不明显,为0.84%~1.02%,芝麻林素含量逐渐减少,由0.47%减少为0.25%,芝麻酚的含量逐渐增多,最大值为0.01%;芝麻油中反式脂肪酸含量逐渐增多,含量最大为0.87%;在240℃焙炒条件下,随着焙炒时间的延长,脱脂芝麻粕中可溶性糖含量逐渐降低;氨基酸组成发生了变化,其中丝氨酸、胱氨酸、赖氨酸和精氨酸的含量明显减少,这可能与焙炒过程中发生的美拉德反应等有关。The sesame was roasted in heat transfer oil pan with electrical heating, then the sesame oil was obtained by aqueous extraction method, and the effects of high temperature roasting conditions on the quality of sesame oil and contents of amino acid and soluble sugar in defatted sesame meal were studied. The results showed that with the roasting degree deepening, the red color value and the oxidative stability of sesame oil increased gradually; while the content of sesamin in sesame oil changed slightly, in the range of 0.84% - 1.02%, the content of sesamolin decreased gradually from 0.47% to 0.25%, and the contents of sesamol and trans fatty acids in sesame oil increased gradually with maximum values 0. 01% and 0.87% respectively. When the roasting temperature was 240 ℃, with the roasting time prolonging, the content of soluble sugar in defatted sesame meal decreased gradually and the amino acid composition changed with an obvious decrease of contents of serine, cystine, lysine and arginine, which might be related to Maillard reaction occurring in the roasting process.

关 键 词：芝麻 焙炒 芝麻油 脱脂芝麻粕 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]