| 刘美1，2 ，冯立闵3 ，杨诗嘉1，2，何楠1，2，史景霞3，余晓琴1，2.芝麻油中内源性麦芽酚的形成及含量初步研究[J].中国油脂,2026,51(6):.[LIU Mei1，2, FENG Limin3 , YANG Shijia1，2, HE Nan1，2， SHI Jingxia3, YU Xiaoqin1，2.Preliminary study on the formation and content of endogenous maltol in sesame oil[J].China Oils and Fats,2026,51(6):.] |
| 芝麻油中内源性麦芽酚的形成及含量初步研究 |
| Preliminary study on the formation and content of endogenous maltol in sesame oil |
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投稿时间：2024-12-04 修订日期：2025-10-27 录用日期：2025-03-17
出版日期：2026-06-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240688 |
| 中文关键词: 芝麻 芝麻油 麦芽酚 乙基麦芽酚 内源性 |
| 英文关键词:sesame sesame oil maltol ethyl maltol endogeneity |
| 基金项目: |
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| Author Name | Affiliation | | LIU Mei1，2, FENG Limin3 , YANG Shijia1，2, HE Nan1，2， SHI Jingxia3, YU Xiaoqin1，2 | 1.Sichuan Institute of Food Inspection, Chengdu 610000,China
2.Key Laboratory of Baijiu Supervising
Technology for State Market Regulation, Chengdu 610000,China
3.Yihai (Guanghan)
Oils, Grains & Foodstuffs Co., Ltd. , Guanghan 618300, Sichuan, China |
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| 中文摘要: |
| 旨在为芝麻油安全的市场监管工作提供参考，建立了同时测定麦芽酚和乙基麦芽酚含量的方法，并对不同产地芝麻原料、炒制芝麻、芝麻饼和芝麻原油中麦芽酚和乙基麦芽酚的含量进行测定。结果表明：麦芽酚和乙基麦芽酚在20~200 ng/mL质量浓度范围内线性关系较好，决定系数均不小于 0.999 0；麦芽酚和乙基麦芽酚的检出限和定量限均分别为50 μg/kg和150 μg/kg；在 0.1、0.2、0.5 mg/kg的加标水平下，麦芽酚和乙基麦芽酚平均回收率分别为92.8%~97.6%和91.0%~97.2%，相对标准偏差分别为0.87%~3.06%和1.72%～4.39%，准确度和精密度较好； 不同产地芝麻原料中均未检出麦芽酚和乙基麦芽酚，芝麻炒制后其麦芽酚含量达到0.455 3~0.792 0 mg/kg，炒制芝麻中的麦芽酚在热榨制油过程中其含量会进一步变化，但大部分保留在原油中，芝麻原油中麦芽酚含量为芝麻饼的2~5倍；炒制和热榨制油各阶段产物中均未检出乙基麦芽酚。综上，芝麻在炒制过程中会产生内源性麦芽酚。 |
| 英文摘要: |
| To provide a reference for the market safety supervision of sesame oil, a method for simultaneously determining the contents of maltol and ethyl maltol were established, and was used in the determination of the contents of maltol and ethyl maltol in sesame raw materials from different origins, and their corresponding processing products roasted sesame, sesame cakes and crude sesame oil. The results showed that both maltol and ethyl maltol exhibited good linear relationships in the mass concentration range of 20-200 ng/mL, with coefficients of determination not less than 0.999 0. The detection limit and quantification limit of maltol and ethyl maltol of this method were both 50 μg/kg and 150 μg/kg. At the spiked level of 0.1、0.2 mg/kg and 0.5 mg/kg, the average recoveries of maltol and ethyl maltol were 92.8%-97.6% and 910%-97.2%, and the relative standard deviations were 0.87%-306% and 1.72%-4.39%, indicating good accuracy and precision. The maltol and ethyl maltol were not detected in all the raw sesame samples, and the original maltol contents reached 0.455 3-0.792 0 mg/kg after roasting. The maltol content continued to change during the oil-making process（pressing), and its content in crude sesame oil was about 2-5 times that in sesame cake, while ethyl maltol was not detected in the products of roasting and oil-making process. In conclusion, the endogenous maltol is generated during the roasting of sesame. |
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