焙炒对压榨芝麻油品质及抗氧化活性的影响研究
Effect of roasting on quality and antioxidant activity of pressed sesame oil
  
DOI:10.12166/j.zgyz.1003-7969.2019.09.002
中文关键词:  焙炒  压榨  芝麻油  品质  抗氧化活性
英文关键词:roasting  press  sesame oil  quality  antioxidant activity
基金项目:
Author NameAffiliation
WANG Nannan,WANG Xuede,LIU Hongwei,etc  
Hits: 1532
Download times: 0
中文摘要:
      以白芝麻为原料,探索不同焙炒时间及焙炒温度对芝麻油品质及抗氧化活性的影响。结果表明:随着焙炒程度加深,芝麻油色泽加深,酸价升高,过氧化值先升高后降低;芝麻素具有热稳定性,在芝麻油中含量基本不变,芝麻林素最大损失率为11.4%,芝麻酚含量增多;γ-生育酚含量逐渐减少,损失率高达29.5%,总甾醇含量先升高后降低,多酚含量显著增加,芝麻油抗氧化活性逐渐增强。
英文摘要:
      With white sesame as raw material, the effects of roasting temperature and roasting time on the quality and antioxidant activity of sesame oil were studied. The results showed that the color became deeper, acid value increased and peroxide value increased then fell along with the deepening of roasting, while sesamin was stable and its content changed little. The largest loss rates of sesamolin and γ-tocopherol were 11.4% and 29.5% respectively, while the contents of sesamol and polyphenol increased significantly, and total sterol content increased then decreased. So the antioxidant activity of sesame oil gradually improved.
查看全文   View/Add Comment  Download reader
Close
Magazine Press of CHINA OILS AND FATS
Address:Laodong Road 118 , Lianhu District, Xi 'an City, Shaanxi Province, China Postcode:710082
Phone:008602988617441;008602988621360 ;008602988626849 Fax:008602988625310
You are the number  779930  Visitors  京ICP备09084417号