摘要
选取7个产地的黑芝麻为原料,压榨制备黑芝麻油,分别对黑芝麻组成和黑芝麻油品质指标进行分析。结果表明:7种黑芝麻油均以油酸、亚油酸、棕榈酸和硬脂酸为主,且不饱和脂肪酸含量达到80%以上。7种黑芝麻油的总酚含量为2.31~7.35 mgGAE/g、芝麻素含量为3.05~10.75 mg/g、芝麻林素含量为2.14~5.30 mg/g。芝麻素、芝麻林素和总酚含量与DPPH·清除能力具有显著正相关性(P<0.05),芝麻林素和总酚含量对氧化诱导时间具有极显著正相关性(P<0.01)。7个产地的黑芝麻油中,产自多哥的黑芝麻油中功能性成分含量综合得分最高,有较强的抗氧化性和氧化稳定性。
Sesame oil was prepared from black sesame from seven different producing areas.The compo-sition of black sesame and quality index of black sesame oil were analyzed.The results showed that the seven black sesame oils were mainly oleic acid,linoleic acid,palmitic acid and stearic acid,and the content of unsaturated fatty acids reached more than 80%.The total phenolic content of the seven black sesame oils ranged from 2.31 to 7.35 mg GAE/g,sesamin content from 3.05 to 10.75 mg/g,and sesa-line content from 2.14 to 5.30 mg/g.The contents of sesamin,sesaline and total phenols had a signifi-cant positive correlation with DPPH·scavenging ability(P<0.05),and the contents of sesaline and to-tal phenols had a very significant positive correlation with oxidation induction time(P<0.01).Among the black sesame oil from seven origins,the black sesame oil from Togo has the highest comprehensive score of functional components,and has strong antioxidant and oxidative stability.
作者
聂强胜
陈科名
郑竟成
何东平
雷芬芬
张四红
NIE Qiang-sheng;CHEN Ke-ming;ZHENG Jing-chen;HE Dong-ping;LEI Fen-fen;ZHANG Si-honog(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,Hubei,China)
出处
《粮食与油脂》
北大核心
2023年第10期63-67,77,共6页
Cereals & Oils
