烘烤条件对芝麻香油显色反应呈色特征的影响

Effect of roasting conditions on color characteristic of roasted sesame oil caused by color reaction

为了分析芝麻香油烘烤工艺对显色反应的影响，以RGB色彩模式中的R、G、B为评价指标，采用三氯乙酸分别对烘烤温度150～170℃，烘烤时间10～35min的芝麻香油显色，分析显色后1～7min样品的RGB变化。结果显示：伴随着显色反应的进行，样品的绿、蓝值显著下降，而红值有所上升。烘烤温度和烘烤时间会影响红、绿、蓝值，但随着反应时间延长，由烘烤温度和烘烤时间引起的样品颜色差异趋于缩小，故采用三氯乙酸显色反应鉴别芝麻油掺假的方法需要在显色反应进行7min之后再进行。此外，显色反应中的蓝值可以用于对芝麻香油烘烤条件的推测。

To analyze the effect of roasting conditions on color reaction of roasted sesame oil, taking the R, G, B values of RGB color mode as evaluation parameters, a series of roasted sesame oil Were taken chromogenic reaction by trichloroacetic acid, which were roasted in 150-170 ℃ for 10-35 min , then the changes of color during 1-7 min were analyzed. Results showed that： with the reaction time increasing, the green and blue value decreased significantly, hut red value increased slightly. The roasting temperature and time influenced the red, green and blue value, but the difference of color characteristic caused by the roasting temperature and time decreased as the reaction time elapsed. Therefore it was proper for testing the adulterated sesame oil 7 min later after chromogenie reaction of tri- ehloroacetic acid. Moreover, the B value of chromogenic reaction could infer the roasting conditions of roasted sesame oil.