芝麻品种和制油工艺对芝麻油风味成分的影响

Effect of sesame variety and oil preparation technology on the volatile compounds of sesame oil

研究芝麻油的挥发性风味成分。采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)技术,对水代法白芝麻油、水代法黑芝麻油、压榨法白芝麻油和压榨法黑芝麻油4类共18个市售芝麻油中的挥发性风味成分进行检测,比较不同芝麻品种和不同制油工艺对风味成分中含量较高的20种物质及其相对含量的影响。结果表明:压榨法芝麻油中冰醋酸和己醛含量高于水代法芝麻油,而5-甲基-2-呋喃甲醛、2-甲氧基-苯酚和1-(5-甲基-2-吡嗪基)-1-乙酮含量低于水代法芝麻油。压榨法白芝麻油中的甲基吡嗪,水代法黑芝麻油中的2,6-二甲基-4-吡啶胺都比其他类别的芝麻油高,而压榨法黑芝麻油中的2,5-二甲基吡嗪含量比其他3类芝麻油低。余下的12种挥发性风味成分在4类芝麻油中含量没有明显差别。

Volatile compounds in white and black sesame seed oil （made by the aqueous extraction method, press method） were measured by headspace solid phase microextraction（ HS- SPME ） and gas chromatography-mass spectrometry （GC- MS）. By comparing various total ion chromatograms of the volatile compounds of 18 commercial sesame oils, there were many differences. Results indicated that the contents of acetic acid and hexanal in sesame oil made by press method are higher than oil made by the aqueous extraction method, but the contents of 5-methyl-2-furancarboxaldehyde, 2-methoxy- phenol, and 1-（5-methyl-2-pyrazinyl）-l-ethanone are lower than oil made by the aqueous extraction method. The content of methyl-pyrazine in white sesame seed oil made by press method and the content of 2,6-dimethyl-4-pyridinamine in black sesame seed oil made by the aqueous extraction method are higher than other oils. The content of 2, 5-dimethyl- pyrazine in black sesame seed oil made by press method is lower than other oils. There are no significant differences in the rest of 12 volatility flavor compounds in four kinds of sesame oil.