河南省黑芝麻及其油脂组成成分分析研究

THE ANALYSIS OF THE COMPOSITION OF THE BLACK SESAME AND SESAME OIL FROM HENAN PROVINCE

研究测定了河南省黑芝麻的粗脂肪含量为48.3%,粗蛋白为23.2%,纤维素为6.4%;提取的油脂采用气相色谱测定了脂肪酸组成成分、组成中不饱和脂肪酸含量达87.1%以上,其中油酸38.4%,亚油酸46.9%,亚麻酸0.8%;采用胰脂酶水解技术分析了油脂Sn-2位脂肪酸组成分布,并用高效液相色谱测定了黑芝麻油中维生素E含量为76.3 mg/100 g;Ranci-mat法测定的氧化稳定性结果为120℃,9.6 h.还对黑芝麻油的色泽、折光指数、密度、酸值、碘值、过氧化值、皂化值及不皂化物等理化指标进行了分析,为黑芝麻及黑芝麻油的综合开发利用奠定了基础.

The physicochemical properties of Black sesame seeds and sesame oil （from Henan province） were determined. For the sesame seeds, the content of coarse fat, coarse protein, coarse fiber was 48.3% , 23.2% and 6.4% respectively. The fatty acids composition of Black sesame oil （prepared in laboratory） were extracted and identified by GC. The total unsaturated fatty acids were more than 87% , among them, oleic acid was 38.41% , linoleic acid was 46.87% and linolenic acid was 0.8% ; The fatty acid composition of the 2-position was determined by the method of pancreatic lipase hydrolysis and GC; And the content of VE （76.3 mg/ 100g） was measured by HPLC. The results of determining the oxidative stability by Rancimat was 120 ℃ , 9.6 h. Some experiments were also made to measure the oil＇s color, refractive index, density, acid value, iodine value, peroxide value, saponification value and unsaponifiable matter content.