水酶法芝麻油与其他工艺芝麻油品质差异研究

通过对芝麻油外观品质、理化特性、抗氧化成分及脂肪酸组成进行对比,研究了水酶法芝麻油与其他工艺芝麻油(热榨法芝麻油、冷榨法芝麻油、水代法芝麻油)的品质差异。结果表明:水酶法芝麻油的外观品质好,色泽浅,符合一级成品芝麻油标准;水酶法芝麻油的水分及挥发物的含量介于冷榨法芝麻油和水代法芝麻油之间,酸价、过氧化值、不皂化物含量最低;水酶法芝麻油的抗氧化成分(生育酚、芝麻素和芝麻林素)含量最高,但未检出芝麻酚;与热榨法芝麻油、冷榨法芝麻油、水代法芝麻油相比,水酶法芝麻油的饱和脂肪酸含量最高,不饱和脂肪酸含量最低。

Differences in quality of aqueous enzymatic extracted sesame oil and other processed sesame oils

By comparing the appearance quality, physicochemical index, antioxidant component and fatty acid composition, the differences in quality of aqueous enzymatic extracted sesame oil and other processed sesame oils(hot-pressed sesame oil, cold-pressed sesame oil, aqueous extracted sesame oil) were studied. The results showed that the apparance quality of aqueous enzymatic extracted sesame oil could meet the first grade product sesame oil standard with good appearance quality and light colour. The moisture and volatile matter contents in aqueous enzymatic extracted sesame oil was between that of cold-pressed sesame oil and aqueous extracted sesame oil, and the acid value, peroxide value and unsaponifiable matter content of aqueous enzymatic extracted sesame oil were the lowest. The antioxidant component (VE, sesamin, sesamolin) in aqueous enzymatic extracted sesame oil was the highest, but sesamol was not detected. The content of saturated fatty acid was the highest and the content of unsaturated fatty acid was the lowest in aqueous enzymatic extracted sesame oil when compared with other processed sesame oils.