摘要
分别以带皮芝麻和脱皮芝麻为原料,研究冷榨、热榨、水代3种制油方法对芝麻油品质的影响.结果表明:冷榨芝麻油色泽浅,风味淡,过氧化值低,但氧化稳定性较差;热榨芝麻油和水代芝麻油品质较为接近,水代芝麻油抗氧化物质含量更为丰富,磷脂含量也最低.与带皮芝麻油相比,脱皮芝麻油整体品质较好,但氧化稳定性较差.6种芝麻油脂肪酸组成及含量无显著差别.
Taking unhulled sesames and dehulled sesames as materials,we studied the effects of three oil production methods,such as cold-squeezing,hot-squeezing and water extraction,on the quality of sesame oil. The results showed that the cold-squeezed sesame oil had light color,light flavor,low peroxide value and poor oxidative stability; the quality of hot-squeezed sesame oil was close to that of water-extracted sesame oil; the water-extracted sesame oil had the highest content of antioxidant substances and the lowest phospholipids content. In compared with unhulled sesame oil,the dehulled sesame oil had higher quality,but poor oxidant stability. Six sesame oils prepared by different methods had no significant difference in fatty acid composition and content.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第6期32-36,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
现代农业产业技术体系建设专项资金资助(CARS-15-1-10)
油料产地加工关键技术装备研究与示范资金资助(201303072-2)
关键词
脱皮芝麻
制油工艺
芝麻油
脂肪酸
抗氧化
dehulled sesames
oil production technology
sesame oil
fatty acid
antioxidant
