芝麻萌发工艺条件及抗氧化成分含量变化研究

Germination conditions of sesame and changes of antioxidant components content

以芝麻为原料,V_E、芝麻木酚素为评价指标,采用单因素实验、正交实验及相关性分析方法,对芝麻最佳萌发工艺条件及萌发过程中芝麻主要抗氧化成分含量变化进行研究。结果表明,芝麻最佳萌发工艺条件为芝麻∶水=50∶50 g/g、萌发温度35℃、萌发时间8 h。工艺优化后芝麻木酚素含量达到748.83 mg/100 g,较优化前提高了5.39%;芝麻木酚素和V_E含量呈正相关,工艺优化后V_E含量达到546.3 mg/kg,较优化前提高了4.50%。

The optimal germination conditions of sesame and the change of main antioxidant composition in sesame during germination were researched with Vitamin E and sesame lignan as evaluation indexes by single-factor,orthogonal array design and correlation analysis methods.The results showed that the optimal germination conditions of sesame was:the ratio of sesame to water was 50∶50 g/g,temperature 35℃,and germination time 8 h.Under the optimized conditions,the content of sesame lignan reached to 748.83 mg/100 g,which increased by 5.39%compared with before.Correlation analysis showed that sesame lignan was positively correlated with Vitamin E.The content of Vitamin E reached to 546.3 mg/kg,which increased by 4.50%compared with before.