顶空气相色谱质谱联用法分析芝麻油的挥发性气味成分

应用顶空气相色谱质谱法分析了芝麻油的挥发性气味成分,讨论了顶空和气相色谱质谱联用仪的操作参数.经质谱数据检索可知,芝麻油的挥发性气味成分主要分为含氧、含氮和含硫3类化合物.     

反相高效液相色谱法分析芝麻油中芝麻素

研究了8种不同有机溶剂预处理芝麻油对HPLC测定芝麻素含量产生的影响。得出测定芝麻油中芝麻素的适宜方法是:以环己烷为溶剂,采用VP-ODS柱,流动相为甲醇/水(74∶26,V/V),检测波长286nm,柱温30℃,流速1.0mL/min。芝麻素的保留时间仅为6.3min,平均加样回收率达100.2%(RSD=1.18%)。建立了简单、快速、准确的检测芝麻油中芝麻素高效液相色谱方法,为评价芝麻油品质提供了依据,也可作为芝麻品种改良的判定标准之一。     

芝麻油掺假快速检测新方法的研究

本试验对芝麻油掺假定性和定量检测的新方法进行了研究，筛选了检测用的特异显色剂及最佳条件。此新方法既能检测芝麻油掺假，又能检测出掺假植物油的品种。目视定量检测试验误差为±５％。     

芝麻蛋白研究概况

简述芝麻蛋白的结构及氨基酸组成、蛋白质性质和应用,并展望进一步研究芝麻蛋白的 前景。     

芝麻多肽的功能特性和提取分离的研究现状

芝麻是一种十分重要的油料作物,芝麻香油更是深受人们的喜爱,但芝麻多肽的研究利用却远远比不上大豆和花生等同类作物。对近几年芝麻多肽功能特性和制备方法的研究进行概括,希望能对今后芝麻多肽的研究和加工应用提供思路。     

微波处理对芝麻出油率及油脂品质的影响

对芝麻油料进行微波处理,选择微波功率、微波时间、增湿比例、缓苏时间为影响因素,饼残油率为考察指标,进行单因素实验,再在单因素实验结果基础上,进行正交实验,确定最佳微波条件,最后对比未经微波处理和最佳条件微波处理后所得油脂的品质。结果表明,微波处理能够提高芝麻出油率,且微波处理能够提高油中芝麻素和芝麻林素的含量,但对芝麻油的色泽、碘值、酸值、主要脂肪酸含量影响不大。微波处理后芝麻油的过氧化值会提高,但其含有的芝麻素、芝麻林素等抗氧化物质会使其氧化稳定性提高。微波处理油料可用作油料的预处理。     

小磨香油的气相色谱-质谱分析

采用气相色谱-质谱联用（GC—MS）技术，对河北大名县产的小磨香油进行了组成及含量分析。共分离出52峰。用面积归一化法测定其相对含量，质谱定性16个成分。其中含有的主要成分是高级脂肪酸、不饱和脂肪酸、芝麻脂素、维生素及其衍生物、植物甾醇等化学成分，也检测到小磨香油中的独有成分芝麻酚等微量化学成分。     

Comparison of radiation‐induced hydrocarbons for the identification of irradiated perilla and sesame seeds of different origins

BACKGROUND: Perilla and sesame seeds, a rich source of energy, are commonly utilized in different forms in many countries. During the post‐harvest period, they are contaminated with insects as well as microbes that may have importance for keeping quality and quarantine, and thus they can be treated with ionizing radiation for insect disinfestation and microbial decontamination. Reliable and routine methods to identify whether or not a food has been irradiated are needed to help consumers' understanding of irradiated food and promote international trade. In the present study, fat‐derived hydrocarbons from irradiated perilla seeds and sesame seeds of Korean and Chinese origin were analyzed in order to identify irradiation treatment by comparing their properties during the post‐irradiation period. RESULTS: Gas chromatographic–mass spectrometric analysis showed that several saturated hydrocarbons, such as tetradecane, pentadecane, hexadecane and heptadecane, were found in the non‐irradiated control samples, while four radiation‐induced unsaturated hydrocarbons (R² = 0.647–0.997), such as 1,7,10‐hexadecatriene (C_16:3), 1,7‐hexadecadiene (C_16:2), 6,9‐heptadecadiene (C_17:2) and 8‐heptadecene (C_17:1), were detected in all irradiated samples at 0.5 kGy or higher, with variations according to sample and origin. Concentrations of all hydrocarbons were reduced during storage and could not be detected in 0.5 kGy irradiated Chinese sample of either seed after 8 months. CONCLUSION: Radiation‐induced hydrocarbons (C_{16:3, 16:2, 17:2, 17:1}) could be used as markers to identify irradiated perilla and sesame seeds of both Korean and Chinese origin at 1 kGy or higher for 8 months' storage at room temperature. Copyright © 2009 Society of Chemical Industry     

Determination of optimum processing conditions for hot‐air roasting of hulled sesame seeds using response surface methodology

Sesame paste (tahin) is produced by milling hulled, roasted, sesame seeds. In this study, a hot‐air roasting process for the production of sesame paste was optimised by response surface methodology (RSM) over a range of air temperatures (120–180 °C) for various times (30–60 min). The colour parameters (L, a and b values), browning index (BI), hardness, fracturability and moisture content of the seeds were used as response parameters to develop predictive models and optimise the roasting process. Increases in roasting temperature and time caused increases in the a and b values and in the BI. The hardness and fracturability of seeds also decreased with increasing roasting temperature and time. The quadratic and linear models developed by RSM adequately described the changes in the colour values and textural parameters, respectively. The result of RSM analysis showed that all colour parameters and textural parameters should be used to monitor the roasting of sesame seeds in a hot‐air roaster. To obtain the desired colour and texture, the optimum roasting range for production of sesame paste was determined as 155–170 °C for 40–60 min. Copyright © 2006 Society of Chemical Industry     

微波预处理对芝麻油风味、营养和安全品质的影响

本实验系统研究微波预处理对芝麻油风味、感官、营养和安全品质的影响,旨在为微波产香技术在芝麻油中的应用提供理论参考。芝麻籽经不同功率（0、180、360、540、720 W和900 W）微波预处理6 min,再经液压压榨制得芝麻油。利用溶剂辅助风味蒸发、顶空固相微萃取结合气相色谱-质谱-嗅闻技术在芝麻油中鉴定出91 种香气活性物质。芝麻油的杂环类气味物质（吡嗪、吡咯、吡啶、噻唑、噻吩和呋喃）总含量与微波功率呈正相关,羰基类气味物质（醛、酮和酯类）总含量随着微波功率的增大先升高后降低。随着微波功率的增大,芝麻油的烤芝麻味、坚果味、焦糊味、烟熏味和苦味感官强度逐渐增强,土腥味、木质味和生青味强度持续减弱。微波预处理芝麻籽的出油率（30.02%～31.93%）与功率呈正相关,显著高于生芝麻籽（24.89%）。微波预处理提高了芝麻粕的氮溶解指数（nitrogen solubility index,NSI）（由11.7%升至18.07%）和芝麻油中生育酚含量（由392.18 mg/kg增至462.92 mg/kg）,且最高NSI和生育酚含量分别出现在540 W和700 W微波预处理后。芝麻油中芝麻酚（13.01～15.78 mg/100 g）、杂环胺（33.19～143.88 ng/g）和多环芳烃（0.40～9.03 ng/g）的含量与微波功率呈正相关,其中多环芳烃和杂环胺的含量均未超过国家标准限量。综上所述,适度的微波预处理可以赋予芝麻油浓郁的香气,提高芝麻油的营养成分含量和氧化稳定性,同时提高芝麻粕蛋白的利用价值。因此,微波作为一种新型产香技术在芝麻油加工和芝麻粕蛋白的高值化利用中具有明显的优势和良好的应用前景。