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Position: Home > Articles > Physical and Chemical Characteristics and Composition Analysis for White Sesame Oil Transactions of the Chinese Society for Agricultural Machinery 2012,43 (11) 174-179

白芝麻油脂理化特性及组成分析

作  者：
梁少华;彭乐;王亚东;王培慧
单  位：
河南工业大学粮油食品学院
关键词：
芝麻油;理化性质;脂肪酸组成;维生素;E
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。
译  名：
Physical and Chemical Characteristics and Composition Analysis for White Sesame Oil
作  者：
Liang Shaohua Peng Le Wang Yadong Wang Peihui(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China)
关键词：
Sesame oil,Physical and chemical characteristic,Fatty acid composition,Vitamin E
摘  要：
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.

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