2014年第39卷第3期中国油脂 47 (河南工业大学粮油食品学院,郑州450001)摘要:芝麻油作为我国的传统风味油脂,在低温或长时间的放置条件下会出现絮状沉淀物,研究了 温度和时间对芝麻油沉淀物形成的影响。研究发现:芝麻油在5下存放9 d沉淀物最多;芝麻油 中沉淀物的主要成分是脂肪酸甘油酯(82.07%)和丙酮不溶物(17.07%);丙酮不溶物中主要成分 是蜡酯(10.5%)、磷脂(8.7 mg/g)和蛋白质(5.7%),还有少量游离脂肪酸和不皂化物。 关键词:芝麻油;沉淀物;温度;时间;成分 中图分类号:TS225.1;TQ646 文献标志码:A 文章编号:1003—7969(2014)03-0047-03 Effects sedimentformation sesameoil itscomposition analysis HUANG Wei。LIU Guoqin。WANG Xuede。ZHANG Yuxiao (College FoodScience Engineering,HenanUniversity TecllIlolo舒,Zhengzhou450001,China) Abstract:Sesame oil蹈Chinese traditional flavor oil appears flocculent precipitate under lowtemperature prolongedplacement.The effects sedimentformation sesameoil were investigated.The results showed sedimentmostly formed 9d.The main components sesameoil were fatty glycefides(82.07%)and acetone—insoh— ble materials(17.07%),in which acetone—insoluble materials were mainly composed WaXester (10.5%),phospholipids(8.7 ms/g),protein(5.7%),and snKtll amounts freefatty acids non—saponified matters. Key