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| 芝麻油及芝麻木酚素对食用油氧化稳定性的影响研究 |
| Influences of sesame oil and sesame lignans on oxidative stability of edible oil |
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| DOI： |
| 中文关键词: 芝麻油 木酚素 食用油 氧化稳定性 |
| 英文关键词:sesame oil lignan edible oil oxidative stability |
| 基金项目: |
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| 中文摘要: |
| 研究水代芝麻油、热榨芝麻油、冷榨芝麻油及从这3种芝麻油中提取的芝麻木酚素对食用油氧化稳定性的影响。结果表明：向大豆油、花生油中添加这3种芝麻油进行调和可提高大豆油、花生油氧化稳定性，其中添加热榨芝麻油的效果最好；3种芝麻油提取的芝麻木酚素在63℃加热条件下对提高猪油的氧化稳定性作用不大。 |
| 英文摘要: |
| The??influences?of?aqueous?extracted?sesame?oil,hot-pressed?sesame?oil?,cold-pressed?sesame?oil?and?sesame?lignans?extracted?from?these?three?kinds?of?sesame?oils?on?the?oxidative?stability?of?edible?oil?were?studied.?The?results?showed?that?when?added?a?certain?proportion?of?the?three?kinds?of?sesame?oils?to?soybean?oil?and?peanut?oil,?the?oxidative?stabilities?of?soybean?oil?and?peanut?oil?improved,?in?which?the?oils?blended?with?hot-pressed?sesame?oil?showed?the?best?oxidative?stability;?while?sesame?lignans?extracted?from?the?three?kinds?of?sesame?oils?had?small?influence?on?improving?the?oxidative?stability?of?lard?at?63℃。 |
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