摘要
以芝麻油中木脂素、维生素E、植物甾醇、总酚等微量营养成分含量及油脂的抗氧化能力为主要评价指标,探讨了微波预处理对芝麻油品质的影响。结果表明:在芝麻初始水分10%、微波频率2 450 MHz、微波功率1 200 W、微波时间5～9 min条件下,与直接低温压榨芝麻油相比,微波预处理能有效提高芝麻油中微量营养成分的含量,维生素E总量增加了0. 44%～3. 05%,植物甾醇含量增加了3. 58%～5. 89%;随着微波时间的延长,总酚及芝麻酚含量、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、铁离子还原抗氧化剂能力(FRAP)以及油脂的氧化诱导时间(IP值)均逐渐升高,并且在微波9 min时,总酚含量、DPPH值、FRAP值和IP值达到峰值,分别为低温压榨芝麻油的1. 94、2. 43、2. 13倍和1. 97倍。
The micronutrients contents including lignans,vitamin E,phytosterols and total phenols and antioxidant capacities of sesame oil were mainly investigated so as to study the effect of microwave pretreatment on quality of sesame oil.The results showed that under the conditions of initial moisture 10%,microwave frequency 2 450 MHz,microwave power 1 200 W and microwave time 5-9 min,microwave pretreatment could effectively improve micronutrients contents in sesame oil compared with low temperature pressed sesame oil.The total content of vitamin E increased by 0.44%-3.05%,and the content of phytosterol increased by 3.58%-5.89%.With the microwave time prolonging,total content of phenols,sesamol content,DPPH,FRAP and IP values gradually increased.Under the condition of microwave time 9 min,the total content of phenols,DPPH,FRAP and IP values all reached to the maximum,which were respectively 1.94,2.43,2.13 times and 1.97 times as high as that of the low temperature pressed sesame oil.
作者
黄颖
郭萍梅
郑畅
马素换
黄凤洪
HUANG Ying;GUO Pingmei;ZHENG Chang;MA Suhuan;HUANG Fenghong(Hubei Key Laboratory of Lipid Chemistry and Nutrition,Key Laboratory of Oilseeds Processing,Ministry of Agriculture,Oil Crops and Lipids Process Technology National&Local Joint Engineering Laboratory,Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan 430062,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第2期1-4,共4页
China Oils and Fats
基金
国家重点研发计划(2018YFD0401104)
国家重点研发计划(2017YFD0400402)中国农业科学院科技创新工程(CAAS-ASTIP-2013-OCRI)
湖北省技术创新专项(2017ABA142)
现代农业产业技术体系(CARS-14)
关键词
微波预处理
芝麻油
低温压榨
营养成分
抗氧化性
microwave pretreatment
sesame oil
low temperature pressing
nutrient composition
antioxidation
作者简介
第一作者:黄颖(1991),女,助理研究员,硕士研究生,主要从事油脂化学方面的研究工作,(E-mail)543521116@qq.com;第一作者:郭萍梅(1978),女,副研究员,博士,主要从事油脂化学方面的研究工作,(E-mail)77204542@qq.com;通信作者:黄凤洪,研究员,(E-mail)jiagongzx@oilcrops.cn。
