关键词: 萌动, 芝麻酱, 组成成分, 矿物质, 主成分分析

Abstract: The effects of soaking and germination under constant temperature and humidity conditions on the proximate composition, functional ingredients, mineral contents and fatty acid compositions of sesame seeds and sesame butter were studied. The results revealed that the contents of crude fat and crude protein gradually decreased at 2 and 5 h of soaking; ash content also decreased, while the content of crude fiber increased (P < 0.05), and the content of total sugar increased first and then decreased. The contents of crude fat, total sugar and crude fiber in sesame butter showed the same trend as did those in sesame seeds with increasing germination time. The content of crude protein decreased first and then increased. The content of oxalic acid in germinated sesame butter decreased, while the acid values fluctuated and sterol content gradually increased with extended germination time. VE content was higher in sesame butter with germination than that in the control group without germination and the highest value of 49.96 mg/100 g was obtained by 20 min soaking and 14 h germination, which was 49.36% higher than the control. The 24 h germination of sesame seeds significantly increased the contents of sesamol and calcium but decreased potassium content in sesame butter compared with the control. Principal component analysis demonstrated that the contents of crude fat and VE were important parameters for measuring sesame butter quality. Arachidonic acid was not detected in germinated sesame butter. In conclusion, germination may be a new approach to prepare low fat, high VE sesame butter.

Key words: germination, sesame butter, composition, mineral, principal component analysis