以白芝麻为原料，详细研究了芝麻炒籽时间和炒籽温度对芝麻油品质的影响。实验结果表明：随着炒籽温度和炒籽时间的增加，色泽加深，芝麻出油率增大，酸值也升高，抗氧化能力增加，而过氧化值先升高后降低，芝麻油中的芝麻素、芝麻林素含量降低，生育酚的含量降低，不饱和脂肪酸的含量降低，苯并[a]芘含量增加。由此得出，芝麻的炒仔条件对芝麻油的品质有很大的影响，为了减少芝麻油中有益成分的损失，得到品质较好的芝麻油，芝麻炒籽温度和炒籽时间应控制在不超过175℃、30 min。%Using white sesame seeds as rawmaterial,influenceof time and temperatureof roasting sesameon the qualityof sesameoil were preformed.The results showed that with the increaseof roasting temperature and roasting time,thecolor deepened,theoil yieldof sesame increased,acid value increased,antioxidantcapacity also increased,peroxide value increased first and then reduced, the sesamin and sesamolin in the sesameoil reduced,unsaturated fatty acids also decreased,andcontent of B[a]P increased.So roastingconditionshad great impacton the qualityof the sesameoil. Inorder to reduce the lossof beneficialcomponents in sesameoil,roasting temperature should becontrolled at 175℃ and roasting time at 30min.
展开▼
