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| Preparation of sesame oil |
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| DOI： |
| KeyWord:sesame oil cold-pressing refining oxidation stability |
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| Abstract: |
| 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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