浸泡及萌动对芝麻及芝麻酱品质的影响

研究一定温度和湿度条件下不同浸泡和萌动处理对芝麻及芝麻酱基本组分质量分数、功能性成分、矿物质含量及脂肪酸组成的影响。结果显示:未经萌动处理的芝麻浸泡2、5 h时,粗脂肪、粗蛋白质量分数降低;不同浸泡时间芝麻中灰分质量分数均有所降低,粗纤维质量分数显著增加(P0.05),总糖质量分数先升高后降低。随萌动时间的延长,萌动处理后芝麻酱中粗脂肪、总糖和粗纤维质量分数与芝麻中变化一致,粗蛋白质量分数呈先减后增趋势,草酸质量分数逐渐降低,酸价呈波动变化,甾醇含量逐渐增加。萌动处理后的芝麻酱中VE含量均高于对照组芝麻酱,在浸泡20 min、萌动14 h时VE含量达到最大值(49.96 mg/100 g),比对照组增加49.36%;萌动24 h时,萌动处理后的芝麻酱中芝麻酚的含量均明显高于未经萌动处理芝麻酱;萌动处理后芝麻酱中的Ca含量明显增加,K含量下降。通过主成分分析,发现影响萌动处理后芝麻酱品质的主要指标为粗脂肪质量分数、VE含量等。经过浸泡和萌动处理的芝麻酱中花生酸不再存在。结果表明萌动处理是制备低脂肪质量分数、高VE含量芝麻酱的一种新途径。

Effect of Soaking and Germination on the Quality of Sesame Seeds and Sesame Butter

The effects of soaking and germination under constant temperature and humidity conditions on the proximate composition, functional ingredients, mineral contents and fatty acid compositions of sesame seeds and sesame butter were studied. The results revealed that the contents of crude fat and crude protein gradually decreased at 2 and 5 h of soaking; ash content also decreased, while the content of crude fiber increased (P < 0.05), and the content of total sugar increased first and then decreased. The contents of crude fat, total sugar and crude fiber in sesame butter showed the same trend as did those in sesame seeds with increasing germination time. The content of crude protein decreased first and then increased. The content of oxalic acid in germinated sesame butter decreased, while the acid values fluctuated and sterol content gradually increased with extended germination time. VE content was higher in sesame butter with germination than that in the control group without germination and the highest value of 49.96 mg/100 g was obtained by 20 min soaking and 14 h germination, which was 49.36% higher than the control. The 24 h germination of sesame seeds significantly increased the contents of sesamol and calcium but decreased potassium content in sesame butter compared with the control. Principal component analysis demonstrated that the contents of crude fat and VE were important parameters for measuring sesame butter quality. Arachidonic acid was not detected in germinated sesame butter. In conclusion, germination may be a new approach to prepare low fat, high VE sesame butter.