食品科学 ›› 2010, Vol. 31 ›› Issue (22): 260-263.doi: 10.7506/spkx1002-6630-201022055

• 工艺技术 • 上一篇    下一篇

低温压榨芝麻油的工艺研究

魏 东,窦福良   

  1. 临沂师范学院生命科学学院
  • 收稿日期:2010-07-02 出版日期:2010-11-25 发布日期:2010-12-29
  • 通讯作者: 魏东 E-mail:weid1128@163.com
  • 基金资助:

    国家星火计划项目(2008G1690001)

Cold Pressed Processing of Sesame Oil

WEI Dong,DOU Fu-liang   

  1. College of Life Sciences, Linyi Normal University, Linyi 276005, China
  • Received:2010-07-02 Online:2010-11-25 Published:2010-12-29
  • Contact: WEI Dong E-mail:weid1128@163.com

摘要:

通过单因素和正交试验分析,确定了低温压榨芝麻油的最佳工艺条件为芝麻粉碎粒度20 目、压榨温度50℃、时间60min、压力40MPa。在此条件下芝麻油提取率43.46%。此工艺条件下生产的芝麻油样品含有丰富的抗氧化成分,不含苯并芘,理化指标和氧化稳定性好于普通芝麻油。

关键词: 芝麻油, 提取, 抗氧化, 苯并芘

Abstract:

The optimal technological parameters of cold pressed sesame oil were investigated by single factor and orthogonal experiments. Results indicated that the optimal extraction condition processing parameters were the sesame power granule size of 20 mesh, extraction temperature of 50 ℃, extraction time of 60 min and extraction pressure of 40 MPa. Under the optimal extraction conditions, the extraction of sesame oil was 43.46%. Meanwhile, the sesame oil extracted under the optimal extraction conditions was rich in antioxidant components without benzopyrene, and exhibited a better physicochemical properties and oxidative stability than ordinary sesame oil.

Key words: sesame oil, extraction, antioxidant activity, benzopyrene

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