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白芝麻油脂理化特性及組成分析
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現(xiàn)代農(nóng)業(yè)產(chǎn)業(yè)技術(shù)體系建設(shè)專項(xiàng)資金資助項(xiàng)目(nycytx—20—1—08);河南省重點(diǎn)科技攻關(guān)計(jì)劃資助項(xiàng)目（1021021110164）;河南省油料產(chǎn)后精深加工研究中心資金資助項(xiàng)目（2069999）


Physical and Chemical Characteristics and Composition Analysis for White Sesame Oil
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    摘要:

    分析測(cè)定了不同產(chǎn)地白芝麻壓榨油脂的折光指數(shù)、皂化值及不皂化物含量等理化指標(biāo)；采用氣相色譜法分析了壓榨白芝麻油中脂肪酸成分含量，其不飽和脂肪酸的相對(duì)含量占84%以上；并用胰脂酶選擇性水解方法分析了壓榨白芝麻油的甘三酯分子結(jié)構(gòu)組成，發(fā)現(xiàn)其LOL相對(duì)含量最高（22.98%～25.62%）；高效液相色譜法測(cè)定壓榨芝麻油中維生素E含量為13.73～54.43mg/（100g），芝麻素含量為60.14～69.10mg/（100g）；分析測(cè)定了不同產(chǎn)地芝麻制取的壓榨白芝麻油氧化穩(wěn)定性，結(jié)果表明，白芝麻油4號(hào)氧化穩(wěn)定性相對(duì)較好。

    Abstract:

    The physical and chemical indexes of the squeezing white sesame oil from different areas were determined, including the refraction index, saponification number and unsaponifiable matter content, etc. The fatty acid compositions of white sesame oil were analyzed by using gas chromatography. The relatively content of unsaturated fatty acids was more than 84%. The method of pancreatic enzyme selective hydrolysis was used to analyze the triacylglycerols molecular structures in the squeezing white sesame oils. The LOL (sn-2-oleic acid-1,3-two linoleic acid glyceride) relatively content was the highest (22.98%～25.62%). The vitamin E and sesamin contents of the sesame oil were 13.73～54.43mg/(100g) and 60.14～69.10mg/(100g) respectively which were analyzed by using HPLC. The oxidative stability of the squeezing white sesame oil of different areas were measured. The results showed that the oxidative stability of white sesame oil (No.4) was relatively good.

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梁少華,彭樂(lè),王亞?wèn)|,王培慧.白芝麻油脂理化特性及組成分析[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2012,43(11):174-179. Liang Shaohua, Peng Le, Wang Yadong, Wang Peihui. Physical and Chemical Characteristics and Composition Analysis for White Sesame Oil[J]. Transactions of the Chinese Society for Agricultural Machinery,2012,43(11):174-179.

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  • 在線發(fā)布日期: 2012-11-16
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