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| 芝麻油制备工艺研究 |
| Preparation of sesame oil |
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| DOI： |
| 中文关键词: 芝麻油 低温压榨 精炼 氧化稳定性 |
| 英文关键词:sesame oil cold-pressing refining oxidation stability |
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| 中文摘要: |
| 为获得营养成分保留充分、稳定性高的芝麻油，在低温压榨制取芝麻油基础上探讨采用复合酶解、超声和微波精炼制备芝麻油。得到的最佳工艺条件为：复合酶（枯草芽孢杆菌蛋白酶、果胶酶和中性纤维素酶比例1∶3∶5）用量1 000 U/g（以芝麻毛油质量计），超声功率密度0.5 W/cm2，超声时间1 h，微波功率800 W。在最佳条件下，得到的芝麻油氧化诱导时间为5.5 h。与普通低温压榨芝麻油相比，该方法所得芝麻油营养成分含量没有显著差异，磷脂含量和植酸盐含量均降低，氧化稳定性提高了17%。 |
| 英文摘要: |
| In order to fully retain the nutrients in sesame oil with high stability, sesame oil was extracted by cold-pressing,then was treated by compound enzyme,ultrasound and microwave for refining. The results showed that the optimal conditions were obtained as follows: dosage of compound enzyme（ratio of subtilisin, pectinase and neutral cellulose 1∶3∶5）1 000 U/g（based on mass of crude sesame oil）, ultrasonic power density 0.5 W/cm2, ultrasonic time 1 h and microwave power 800 W. Under these conditions, the oxidation induction time of sesame oil was 5.5 h. Compared with cold-pressed sesame oil, the nutritional component content of the sesame oil obtained by this method showed no significant difference, the contents of phospholipid and phytate of the sesame oil were lower, and the oxidation induction time increased by 17%. |
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