不同储藏条件对芝麻制油品质的影响研究

EFFECTS OF STORAGE CONDITIONS ON OIL-MAKING QUALITY OF SESAME SEEDS

研究储藏180 d后不同含水量、储藏温度和储藏方式对芝麻制油品质变化的影响.结果表明:芝麻中粗脂肪的酸值、过氧化值和茴香胺值都呈上升趋势,但不同条件下,上升趋势不同;芝麻中粗脂肪碘值变化不明显.对各指标运用相关性分析可知:芝麻中粗脂肪的酸值、过氧化值和茴香胺值之间有极显著的正相关关系.对各指标的不同储藏条件运用主效应分析可知:含水量、储藏温度、储藏时间和储藏方式对芝麻中粗脂肪的各指标均有显著影响,且含水量、储藏温度和储藏时间的影响极其显著.因此,在储藏过程中,高温、高水分是导致芝麻品质劣变的重要因素,在芝麻储藏过程中要尽量保持低温、低水分含量的储藏环境,对无法控制储藏温度的粮库采用充氮储藏和真空储藏可有效缓解芝麻品质劣变.

We studied the effects of moisture content,storage temperature and storage method on the oil-making quality of sesame seeds stored for 180 days. The results showed that the acid value,peroxide value and peroxide value of crude fat in sesame seeds had a rising trend,but the rising trend were different under different conditions; and the iodine value of crude fat in sesame seeds had no obvious change. The results of correlation analysis showed that the acid value,peroxide value and anisidine value of sesame crude fat in extremely significant positive correlation. The results of main effect analysis under different storage conditions showed that the moisture content,storage temperature,storage time and storage manner had significant effect on each index of sesame crude fat;and the moisture content,storage temperature and storage time had extremely significant effect.Therefore,high temperature and high moisture content are the important factors causing sesame quality deterioration during storage. We must keep low temperature and low moisture content during storage of sesame seeds. Controlled atmosphere storage with nitrogen storage and vacuum storage can effectively suppress sesame quality deterioration in granary with uncontrollable storage temperature.