压榨芝麻油和精炼芝麻油的氧化甘油三酯聚合物含量差异研究

摘要

现有的传统技术一般难以区分压榨芝麻油和精炼芝麻油。本研究以氧化甘油三酯聚合物为内源性指标依据，通过对多个不同品牌的正常压榨芝麻油和多个不同来源的精炼芝麻油进行比较研究，发现正常的压榨芝麻油和精炼芝麻油在氧化甘油三酯聚合物的含量上有极显著性差异（ρ＜0.01），压榨芝麻油中氧化甘油三酯聚合物的含量一般均小于0.5%，其中氧化甘油三酯寡聚物均小于或等于0.1%，而精炼芝麻油中的氧化甘油三酯聚合物的含量均大于0.8%，其中氧化甘油三酯寡聚物均大于0.1%。用氧化甘油三酯聚合物的含量来鉴别压榨芝麻油和精炼芝麻油具有可行性。%The existing traditional technology is difficult to distinguish between squeezing seasame oil and refining sesome oil. In this research,base on oxidized triglyceride polymers as an endogenous index,by comparing many kinds of brands squeezed sesame oil with many different original refining oil,finds that there is a significant difference(ρ<0.01)between the content of oxidized triglyceride polymers in refining sesame oil and that in squeezed sesame oil. So we conclude that squeezed sesame oil and refining sesame oil can be distinguish by the content of oxidized triglyceride polymers.