微波处理对芝麻中脂肪酶活性及木脂素的影响研究  

Effect of microwave treatment on the activity of lipase and lignans in sesame

作　　者：马宇翔[1] 李晓栋[1] 陆启玉[1] 汪学德[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2018年第1期12-15,共4页Cereals & Oils

基　　金：公益性行业(农业)科研专项(201303072-2);国家"现代农业产业技术体系建设"专项资金(CAR 15-1-10)

摘　　要：对芝麻进行微波处理,选择初始水分、微波功率以及微波时间为影响因素,芝麻物料脂肪酶活性为考察指标,进行单因素试验,在单因素试验基础上,进行正交试验,确定最佳微波处理条件。同时研究了微波处理对芝麻原料和压榨芝麻油中芝麻素、芝麻林素等微量成分的影响。结果表明,微波处理抑制芝麻中脂肪酶活性的最佳条件:芝麻的初始水分5.35%、微波加热功率640 W、微波加热时间4 min。微波处理前后对芝麻原料中芝麻素和芝麻林素的含量无明显影响,但是有利于提高压榨芝麻油中芝麻素和芝麻林素的含量。Sesame seeds were treated by microwave. The initial moisture content, microwave power, microwave treatment time and sesame seeds with different initial moisture content were selected as factors, lipase activity in sesame seeds as an index. The optical microwave conditions were obtained by orthogonal experiment based on single factor experiment. Then the effects of trace elements such as sesamin, sesamolin in sesame raw materialand and sesame oil before and after microwave treatment were researched. The optimum conditions for the microwave treatment to inactivate enzyme lipase in sesame seeds was as follows： the initial moisture content of sesame seeds 5.35%, microwave power 640 W, microwave time 4 min. The content of sesamin and sesamolin in sesame seed had no significant change, but it could improve the content of sesamin and sesamolin in pressed sesame oil.

关 键 词：芝麻 脂肪酶 微波处理 芝麻素 芝麻林素 

分 类 号：TS207.1[轻工技术与工程—食品科学]