| 芝麻品种和制油工艺对芝麻油品质的影响 |
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| 引用本文： | 刘玉兰,陈刘杨,汪学德,宋健康. 芝麻品种和制油工艺对芝麻油品质的影响[J]. 中国油脂, 2010, 35(2) |
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| 作者姓名： | 刘玉兰 陈刘杨 汪学德 宋健康 |
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| 作者单位： | 河南工业大学,粮油食品学院,郑州,450052 |
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| 基金项目： | 现代农业产业技术体系建设--国家芝麻产业技术研发项目资金资助 |
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| 摘 要： | 对以黑、白芝麻为原料,采用水代法、螺旋压榨法、液压压榨法工艺所得芝麻油的理化指标、脂肪酸组成、芝麻油中VE、芝麻素、芝麻酚含量和氧化稳定性进行了测定。结果显示:水代法所得芝麻油的酸值(KOH)和磷脂含量最低,而水分及挥发物含量最高;所有芝麻油样品均含有丰富的抗氧化成分芝麻素、芝麻酚和VE;所有芝麻油样品的脂肪酸组成接近,其中油酸和亚油酸含量高达83.4%;白芝麻油氧化稳定性明显优于黑芝麻油,水代法所得芝麻油氧化稳定性最好,液压压榨芝麻油次之,螺旋压榨芝麻油最差。
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| 关 键 词： | 芝麻 制油工艺 芝麻油 脂肪酸组成 氧化稳定性 |
Effect of sesame variety and oil preparation technology on quality of sesame oil |
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| LIU Yulan,CHEN Liuyang,WANG Xuede,SONG Jiankang. Effect of sesame variety and oil preparation technology on quality of sesame oil[J]. China Oils and Fats, 2010, 35(2) |
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| Authors: | LIU Yulan CHEN Liuyang WANG Xuede SONG Jiankang |
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| Affiliation: | LIU Yulan,CHEN Liuyang,WANG Xuede,SONG Jiankang(Grain , Food College,Henan University of Technology,Zhengzhou 450052,China) |
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| Abstract: | The sesame oils were extracted from black and white sesame seeds under three different process of the aqueous extraction method,screw press method and hydraulic press method.The physical and chemical indexes of the oils under different process were measured.In addition,the fatty acid composition,VE,sesamin,sesamol of the sesame oils and the oxidation stability of sesame oils were determined.The results showed that the acid value and phospholipid content of the sesame oil extracted by aqueous extraction proc... |
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| Keywords: | sesame oil processing technology sesame oil fatty acid composition oxidation stability |
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