芝麻品种和制油工艺对芝麻油品质的影响

Effect of sesame variety and oil preparation technology on quality of sesame oil

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。

The sesame oils were extracted from black and of the aqueous extraction method, screw press method white sesame seeds under three different process and hydraulic press method. The physical and chemical indexes of the oils under different process were measured. In addition, the fatty acid composi- tion, 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 process were the lowest, while the water and volatile matter was the highest. All the sesame oils were rich in antioxidant ingredients such as sesamin, sesamol and VE. The fatty acid compositions of the sesame oils were similar,and the content of unsaturated fatty acid was as high as 83.4%. The oxidative stability of white sesame oil was better than that of the black sesame oil. The oxidative stability of the sesame oil obtained by aqueous extraction method was the best, the second was hydraulic press method, and the screw press method was the worst.