| 黄颖，郭萍梅，郑畅，等.微波预处理对芝麻油营养品质及抗氧化能力的影响[J].中国油脂,2019,44(2):.[HUANG Ying, GUO Pingmei, ZHENG Chang,etc.Effect of microwave pretreatment on nutritional quality and antioxidant capacity of sesame oil[J].China Oils and Fats,2019,44(2):.] |
| 微波预处理对芝麻油营养品质及抗氧化能力的影响 |
| Effect of microwave pretreatment on nutritional quality and antioxidant capacity of sesame oil |
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| DOI： |
| 中文关键词: 微波预处理 芝麻油 低温压榨 营养成分 抗氧化性 |
| 英文关键词:microwave pretreatment sesame oil low temperature pressing nutrient composition antioxidation |
| 基金项目: |
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| 摘要点击次数: 1440 |
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| 中文摘要: |
| 以芝麻油中木脂素、维生素E、植物甾醇、总酚等微量营养成分含量及油脂的抗氧化能力为主要评价指标，探讨了微波预处理对芝麻油品质的影响。结果表明：在芝麻初始水分10%、微波频率2 450 MHz、微波功率1 200 W、微波时间5~9 min条件下，与直接低温压榨芝麻油相比，微波预处理能有效提高芝麻油中微量营养成分的含量，维生素E总量增加了0.44%~3.05%，植物甾醇含量增加了3.58%~5.89%；随着微波时间的延长，总酚及芝麻酚含量、1，1-二苯基-2-三硝基苯肼（DPPH）自由基清除能力、铁离子还原抗氧化剂能力（FRAP）以及油脂的氧化诱导时间（IP值）均逐渐升高，并且在微波9 min时，总酚含量、DPPH值、 FRAP值和IP值达到峰值，分别为低温压榨芝麻油的1.94、2.43、2.13倍和1.97倍。 |
| 英文摘要: |
| The micronutrients contents including lignans, vitamin E, phytosterols and total phenols and antioxidant capacities of sesame oil were mainly investigated so as to study the effect of microwave pretreatment on quality of sesame oil. The results showed that under the conditions of initial moisture 10%, microwave frequency 2 450 MHz, microwave power 1 200 W and microwave time 5-9 min, microwave pretreatment could effectively improve micronutrients contents in sesame oil compared with low temperature pressed sesame oil. The total content of vitamin E increased by 0.44%-3.05%, and the content of phytosterol increased by 3.58%-5.89%. With the microwave time prolonging, total content of phenols, sesamol content, DPPH, FRAP and IP values gradually increased. Under the condition of microwave time 9 min, the total content of phenols, DPPH, FRAP and IP values all reached to the maximum, which were respectively 1.94, 243, 2.13 times and 1.97 times as high as that of the low temperature pressed sesame oil. |
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