摘要
以白芝麻为原料,详细研究了芝麻炒籽时间和炒籽温度对芝麻油品质的影响。实验结果表明:随着炒籽温度和炒籽时间的增加,色泽加深,芝麻出油率增大,酸值也升高,抗氧化能力增加,而过氧化值先升高后降低,芝麻油中的芝麻素、芝麻林素含量降低,生育酚的含量降低,不饱和脂肪酸的含量降低,苯并[a]芘含量增加。由此得出,芝麻的炒仔条件对芝麻油的品质有很大的影响,为了减少芝麻油中有益成分的损失,得到品质较好的芝麻油,芝麻炒籽温度和炒籽时间应控制在不超过175℃、30 min。
Using white sesame seeds as raw material,influence of time and temperature of roasting sesame on the quality of sesame oil were preformed. The results showed that with the increase of roasting temperature and roasting time,the color deepened,the oil yield of sesame increased,acid value increased,antioxidant capacity also increased,peroxide value increased first and then reduced,the sesamin and sesamolin in the sesame oil reduced,unsaturated fatty acids also decreased,and content of B[a]P increased. So roasting conditions had great impact on the quality of the sesame oil. In order to reduce the loss of beneficial components in sesame oil,roasting temperature should be controlled at 175 ℃ and roasting time at 30 min.
出处
《粮食与油脂》
北大核心
2016年第3期61-64,共4页
Cereals & Oils
基金
国家自然科学基金项目(31271884)
国家"现代农业产业技术体系建设"专项资金(CAR 15–1–10)
关键词
炒籽条件
芝麻油
品质
roasting conditions
sesame oil
quality
