| 黄 维,刘国琴,汪学德，等.温度和时间对芝麻油沉淀物形成的影响及成分分析[J].中国油脂,2014,39(3):.[HUANG Wei,LIU Guoqin,WANG Xuede，etc.Effects of temperature and time on the sediment formation in sesame oil and its composition analysis[J].China Oils and Fats,2014,39(3):.] |
| 温度和时间对芝麻油沉淀物形成的影响及成分分析 |
| Effects of temperature and time on the sediment formation in sesame oil and its composition analysis |
| |
| DOI： |
| 中文关键词: 芝麻油 沉淀物 温度 时间 成分 |
| 英文关键词:sesame oil sediment temperature time component |
| 基金项目: |
|
| 摘要点击次数: 849 |
| 全文下载次数: 0 |
| 中文摘要: |
| 芝麻油作为我国的传统风味油脂，在低温或长时间的放置条件下会出现絮状沉淀物，研究了温度和时间对芝麻油沉淀物形成的影响。研究发现：芝麻油在5[KG-*8]℃下存放9 d沉淀物最多；芝麻油中沉淀物的主要成分是脂肪酸甘油酯（82.07%）和丙酮不溶物（17.07%）；丙酮不溶物中主要成分是蜡酯(10.5%)、磷脂(8.7 mg/g)和蛋白质(5.7%)，还有少量游离脂肪酸和不皂化物。 |
| 英文摘要: |
| Sesame oil as Chinese traditional flavor oil appears flocculent precipitate under the condition of low temperature or prolonged placement. The effects of temperature and time on the sediment formation in sesame oil were investigated. The results showed that the sediment mostly formed at 5℃ storing for 9 d. The main components of the sediment in sesame oil were fatty glycerides(82.07%)and acetone-insoluble materials(17.07%),in which acetone-insoluble materials were mainly composed of wax ester (10.5%), phospholipids (8.7 mg/g), protein (5.7%), and small amounts of free fatty acids and non-saponified matters. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
