微波焙炒对水代芝麻油品质的影响

Influence of microwave roast on the quality of aqueous extracted sesame oil

以白芝麻为原料,研究微波焙炒对水代法制取的芝麻油品质的影响。结果表明:随着微波焙炒温度的升高及焙炒时间的延长,芝麻油的色泽逐渐加深,最终呈现深红色,达到黄值70,红值9.9(25.4 mm比色槽),过氧化值先升高后下降,氧化诱导时间逐渐延长,最长为13.37 h,酸值变化很小;不饱和脂肪酸的含量随着微波焙炒温度的升高,呈先升高后下降再升高的变化趋势。

Using white sesame as raw material, the influence of microwave roast on the quality of aqueous extracted sesame oil was studied. The results showed that with the micromave roast temperature rising and time prolonging, the color of aqueous extracted sesame oil became deeper and appeared heavy red at last, with 70 of yellow value and 9.9 of red value （25.4 mm colorimetric groove） ; peroxide value increased at first, then declined; oxidate induction time extended gradually, and the longest oxidate induction time was 13.37 h; the change of acid value was not remarkable; the content of unsaturated fatty acids in- creased at first, then fell, and went up finally.