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| Storage stability of sesame and peanut mixed press blended oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230461 |
| KeyWord:sesame peanut mixed pressing storage stability sesamin |
| FundProject:国家市场监管重点实验室（食用油质量与安全）开放研究基金（SYYKF202306）；中国科协青年人才托举工程项目（YESS20200380） |
| Author Name | Affiliation | | ZHANG Tianyu1，CHEN Keming1 ，WANG Shu2，HE Dongping1,2,3，
LEI Fenfen1,2,3，ZHOU Li1,2,3 | (1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory for State Market Regulation (Edible Oil Quality and Safety)，Wuhan 430023, China
3.Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of
State Administration of Grain, Wuhan 430023, China) |
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| Abstract: |
| In order to provide a reference for improving the storage stability of oils, with peanut oil as the raw material, and using the Schaal oven method, the effect of sesamin on the storage stability of peanut oil was investigated,then the impact of two blending methods (direct mixing of vegetable oils, and blending the raw materials before pressing) on the storage stability of sesame peanut blended oil was examined. The results indicated that the addition of sesamin can reduce the acid value, peroxide value, anisidine value, conjugated diene value, conjugated triene value, and thiobarbituric acid value of peanut oil during storage, as well as extend the oxidation induction time. The storage stability of the blended oil prepared by mixing sesame and peanut before pressing was superior to that prepared by direct mixing of sesame oil and peanut oil. In conclusion, sesame oil can enhance the storage stability of peanut oil, and the mixed pressing method can be considered as a better choice for the preparation of blended oil. |
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