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| 磷钨杂多酸催化芝麻林素提高冷榨芝麻油的氧化稳定性 |
| Improvement of oxidative stability of cold pressed sesame oil through sesamolin catalyzed by phosphotungstic-heteropoly acid |
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| DOI： |
| 中文关键词: 冷榨芝麻油；酸催化 芝麻酚 芝麻林素；货架期 |
| 英文关键词:cold-pressed sesame oil acid catalysis sesamol sesamolin shelf life |
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| 中文摘要: |
| 采用向冷榨芝麻油中添加芝麻酚纯品的方式验证芝麻酚的抗氧化活性；采用磷钨杂多酸(HPW)催化冷榨芝麻油中的芝麻林素分解生成芝麻酚和芝麻素酚，探索HPW添加量、反应温度、反应时间对酸催化实验的影响，从而提高冷榨芝麻油的氧化稳定性。结果表明：一定含量的纯品芝麻酚可以有效提高冷榨芝麻油的氧化稳定性，当芝麻酚的添加量达到100 mg/100 g时，冷榨芝麻油的氧化诱导时间（OSI）从原来的4.20 h延长到6.62 h；在HPW添加量0.8%、反应温度80?℃、反应时间120 min条件下，芝麻林素完全分解转化，冷榨芝麻油的OSI为9.32 h；经过酸催化处理的冷榨芝麻油酸值、过氧化值、皂化值均有不同程度的上升，色泽变浅，但变化范围不大，均在国标一级芝麻油的标准范围之内，并未对冷榨芝麻油的品质造成较大的影响。 |
| 英文摘要: |
| Antioxidant activity of sesamol was verified by adding pure sesamol in cold pressed sesame oil. The sesamolin was decomposed into sesamol and sesaminol catalyzed by phosphotungstic-heteropoly(HPW). The effects of dosage of HPW, reaction temperature and reaction time on acid catalysis experiment were investigated to improve the oxidative stability of cold pressed sesame oil. The results showed that a certain content of pure sesamol could improve the oxidative stability of cold pressed sesame oil effectively. The oxidation time (OSI) extended from 4.20 h to 6.62 h when adding 100 mg/100 g sesamol. Under the conditions of dosage of HPW 0.8%, reaction temperature 80?℃ and reaction time 120 min, sesamolin transformed completely, and the OSI of cold pressed sesame oil was 9.32 h. The acid value, peroxide value and saponification value of cold pressed sesame oil catalyzed by HPW increased in different degrees and the color decreased, but the scopes of the changes were small. The indexes were within the first grade sesame oil of national standard. There was not a great effect on quality of cold pressed sesame oil. |
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