芝麻花生混合压榨调和油储藏稳定性的研究Storage stability of sesame and peanut mixed press blended oil

• Published in: Zhongguo you zhi Vol. 49; no. 9; pp. 72 - 75,91
• Main Author: 张天宇1，陈科名1，王澍2，何东平1,2,3，雷芬芬1,2,3，周力1，2，3 ZHANG Tianyu1，CHEN Keming1 ，WANG Shu2，HE Dongping1,2,3， LEI Fenfen1,2,3，ZHOU Li1,2,3
• Format: Journal Article
• Language: English
• Published: 中粮工科（西安）国际工程有限公司 01.09.2024
• Subjects: sesame; peanut; mixed pressing; storage stability; sesamin; 芝麻；花生；混合压榨；储藏稳定性；芝麻素
• ISSN: 1003-7969
• DOI: 10.19902/j.cnki.zgyz.1003-7969.230461

旨在为提高油脂储藏稳定性提供参考，以花生油为原料，通过Schaal烘箱法，在考察芝麻素对花生油储藏稳定性影响的基础上，考察调和油2种制备方式（植物油直接混合、原料混合再压榨）对芝麻花生调和油储藏稳定性的影响。结果表明：添加芝麻素可降低花生油储藏期间的酸值、过氧化值、茴香胺值、共轭二烯值、共轭三烯值、巴比妥酸值，延长氧化诱导时间；将芝麻与花生混合后再压榨制备的调和油的储藏稳定性优于芝麻油与花生油直接混合制备的调和油的。综上，芝麻油可提高花生油的储藏稳定性，且混合压榨法可作为制备调和油的一种更好选择。In order to provide a reference for improving the storage stability of oils, with peanut oil as the raw material, and using the Schaal oven method, the effect of sesamin on the storage stability of peanut oil was investigated,then the impact of two blending methods (direct mixing of vegetable oils, and blending the raw materials before pressing) on the storage stability of sesame peanut blended oil was examined. The results indicated that the addition of sesamin can reduce the acid value, peroxide value, anisidine value, conjugated diene value, conjugated triene value, and thiobarbituric acid value of peanut oil during storage, as well as extend the oxidation induction time. The storage stability of the blended oil prepared by mixing sesame and peanut before pressing was superior to that prepared by direct mixing of sesame oil and peanut oil. In conclusion, sesame oil can enhance the storage stability of peanut oil, and the mixed pressing method can be considered as a better choice for the preparation of blended oil.