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| 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 |
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| 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 |
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| 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. |
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