| 赵丹，汪学德，马宇翔.不同工艺芝麻油的品质研究[J].中国油脂,2018,43(3):.[ZHAO Dan, WANG Xuede, MA Yuxiang.Qualities of sesame oils produced by different processes[J].China Oils and Fats,2018,43(3):.] |
| 不同工艺芝麻油的品质研究 |
| Qualities of sesame oils produced by different processes |
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| DOI： |
| 中文关键词: 不同工艺 芝麻油 脂肪酸 VE 苯并（a）芘 |
| 英文关键词:different processes sesame oil fatty acid VE benzo(a)pyrene |
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| 摘要点击次数: 1379 |
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| 中文摘要: |
| 分析了热榨芝麻油、冷榨芝麻油、水代法芝麻油及精炼芝麻油的酸值、过氧化值、脂肪酸组成，以及VE、芝麻素、芝麻林素、苯并（a）芘含量。结果表明：热榨芝麻油的酸值最高，冷榨芝麻油的酸值最低，精炼芝麻油的过氧化值最高，冷榨芝麻油的过氧化值最低；热榨芝麻油的反式脂肪酸含量高，冷榨芝麻油中未检出反式脂肪酸；冷榨芝麻油的VE含量是热榨芝麻油的1.12倍，是水代法芝麻油的1.17倍；热榨芝麻油与精炼芝麻油的苯并（a）芘含量均为冷榨芝麻油的2.9倍。冷榨芝麻油品质较好。 |
| 英文摘要: |
| The acid value, peroxide value, fatty acid composition, contents of VE , sesamin, sesamolin and benzo(a)pyrene of sesame oil samples from hot pressing, cold pressing, water extraction processing and refining were determined. The results showed that the acid value of hot pressed sesame oil was the highest, while for cold pressed sesame oil it was the lowest. The peroxide value of refined sesame oil was the highest, while for cold pressed sesame oil it was the lowest. The content of trans-fatty acid in hot pressed sesame oil was high, while it was not detected in cold pressed sesame oil. The VE content in cold pressed sesame oil was 1.12 times and 1.17 times of that in hot pressed sesame oil and water extracted sesame oil respectively. The benzo(a)pyrene contents in hot pressed sesame oil and refined sesame oil were 2.9 times of that in cold pressed sesame oil. The quality of cold pressed sesame oil was better. |
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