摘要
分析测定了不同产地白芝麻压榨油脂的折光指数、皂化值及不皂化物含量等理化指标;采用气相色谱法分析了压榨白芝麻油中脂肪酸成分含量,其不饱和脂肪酸的相对含量占84%以上;并用胰脂酶选择性水解方法分析了压榨白芝麻油的甘三酯分子结构组成,发现其LOL相对含量最高(22.98%～25.62%);高效液相色谱法测定压榨芝麻油中维生素E含量为13.73～54.43 mg/(100 g),芝麻素含量为60.14～69.10 mg/(100 g);分析测定了不同产地芝麻制取的压榨白芝麻油氧化稳定性,结果表明,白芝麻油4号氧化稳定性相对较好。
The physical and chemical indexes of the squeezing white sesame oil from different areas were determined, including the refraction index, saponification number and unsaponifiable matter content, etc. The fatty acid compositions of white sesame oil were analyzed by using gas chromatography. The relatively content of unsaturated fatty acids was more than 84%. The method of pancreatic enzyme selective hydrolysis was used to analyze the triacylglycerols molecular structures in the squeezing white sesame oils. The LOL （ sn-2-oleic acid-1,3-two linoleic acid glyceride） relatively content was the highest （22. 98% -25.62% ）. The vitamin E and sesamin contents of the sesame oil were 13.73 -54. 43 mg/（ 100 g） and 60. 14 -69.10 mg/（ 100 g） respectively which were analyzed by using HPLC. The oxidative stability of the squeezing white sesame oil of different areas were measured. The results showed that the oxidative stability of white sesame oil （No. 4） was relatively good.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2012年第11期174-179,共6页
Transactions of the Chinese Society for Agricultural Machinery
基金
现代农业产业技术体系建设专项资金资助项目(nycytx-20-1-08)
河南省重点科技攻关计划资助项目(1021021110164)
河南省油料产后精深加工研究中心资金资助项目(2069999)
关键词
芝麻油
理化性质
脂肪酸组成
维生素E
Sesame oil, Physical and chemical characteristic, Fatty acid composition, Vitamin E
