微波处理对芝麻出油率及油脂品质的影响

对芝麻油料进行微波处理,选择微波功率、微波时间、增湿比例、缓苏时间为影响因素,饼残油率为考察指标,进行单因素实验,再在单因素实验结果基础上,进行正交实验,确定最佳微波条件,最后对比未经微波处理和最佳条件微波处理后所得油脂的品质。结果表明,微波处理能够提高芝麻出油率,且微波处理能够提高油中芝麻素和芝麻林素的含量,但对芝麻油的色泽、碘值、酸值、主要脂肪酸含量影响不大。微波处理后芝麻油的过氧化值会提高,但其含有的芝麻素、芝麻林素等抗氧化物质会使其氧化稳定性提高。微波处理油料可用作油料的预处理。

Effect of microwave treatment on the oil yield of sesame oil and its quality

Sesame seeds were treated by microwave. The microwave power, time, add water ratio, tempering time were selected as factors, the residual oil rate of meal as an index. The optimal microwave condition was obtained by orthogonal experiment based on single factor experiment. The quality of the oil treated by microwave under the optimal condition was compared with that without being treated. The results showed that the sesame oil yield, the content of sesamin and other trace constituents in sesame oil could be improved by microwave treatment, without obvious influence on oil color, iodine value, acid value and the content of major fatty acids. Although the peroxide value of sesame oil was increased after being treated by microwave, the oxidative stability of sesame oil was improved since it contained sesamin and other trace constituents. Microwave can be used as pretreatment to deal with oil seeds.