萌芽对芝麻品质及芝麻酱风味的影响  

Effects of Germination on Physico-chemical Properties of Sesame Seeds and Volatile Components of Sesame Paste

作　　者：张丽霞[1] 芦鑫[1] 宋国辉[1] 黄纪念[1] 王静博[1] 

机构地区：[1]河南省农科院农副产品加工研究所,郑州450002

出　　处：《中国食物与营养》2016年第2期54-58,共5页Food and Nutrition in China

基　　金：国家农业科技成果转化资金项目(项目编号:2013GB2D000292);公益性行业(农业)科研专项(项目编号:201303072);河南省农业科学院科研发展专项资金(项目编号:20137923)

摘　　要：对芝麻进行萌芽处理,研究萌芽发育程度对芝麻理化指标的影响和对芝麻制品芝麻酱风味的影响。结果表明:随萌芽程度的增加,芝麻中水分和灰分含量变化不显著(P>0.05),粗蛋白含量先减小后增加,粗脂肪含量逐渐减少;硬脂酸和油酸变化不显著(P>0.05),棕榈酸含量有轻微的降低,而亚油酸和亚麻酸含量都随萌芽程度的增加先增多后降低;芝麻酱中易挥发性成分主要为吡嗪类、醛类、烷烃、烯烃、酚类、醇类、吡咯类等,随萌芽程度的增加,芝麻制品芝麻酱的风味物质数目增多,尤其是吡嗪类物质的数目由未萌芽芝麻酱的5种增加到10种。Sesame seeds were sprouted at various times to elucidate the effects of germination on main physico-chemical properties of sesame seeds and the flavor of sesame paste. The results showed there was no significant difference in moisture and ash content （ P 〉 0. 05 ） and remarkable decrease in crude protein content during germination, while the crude fatty content gradually decreased as the development of ge^aination. Analyzing the composition of fatty acid, it was shown that relative percentages of stearic acid and oleic acid are stable, lino- leic acid and linolenic acid contents fluctuate, palmitic acid content increase in the whole germination. The volatile components in the germi- nated sesame paste were pyrazines, aldehydes, alkanes, alkene, phenols, alcohols, pyrrole, etc. The volatile components species in- creased during germination, especially the number of pyrazines increased from 5 to l0 kinds.

关 键 词：芝麻 萌芽 脂肪酸 芝麻酱 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]