食品与发酵工业 >

2019 , Vol. 45 >Issue 13: 206 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019197

分析与检测

萌芽过程中芝麻主要成分的动态变化

  • 张丽霞 ,
  • 孙强 ,
  • 芦鑫 ,
  • 宋国辉 ,
  • 麻琳 ,
  • 黄纪念 ,
  • 魏松丽 ,
  • 孙晓静
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  • 河南省农科院农副产品加工研究所,河南省特色油料作物基因组学重点实验室,河南 郑州,450002
博士,副研究员(黄纪念研究员为通讯作者,E-mail:hjinian@sina.com)

收稿日期: 2018-10-30

  网络出版日期: 2019-07-28

基金资助

国家现代农业(特色油料)产业技术体系建设专项(CARS-14);河南省农业科学院自主创新项目(2060302)

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Dynamic changes of main components of sesame during germination

  • ZHANG Lixia ,
  • SUN Qiang ,
  • LU Xin ,
  • SONG Guohui ,
  • MA Lin ,
  • HUANG Jinian ,
  • WEI Songli ,
  • SUN Xiaojing
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  • Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences,Henan Key Laboratory of Genomics of Characteristic Oil Crops, Zhengzhou 450002, China

Received date: 2018-10-30

  Online published: 2019-07-28

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摘要

为研究芝麻萌芽过程中主要成分的变化规律,采用气相色谱,氨基酸分析仪和液相色谱分别测定芝麻脂肪酸、氨基酸和木脂素的组成和含量变化,并分析了芝麻脂肪品质变化。结果表明:随着萌芽时间延长,粗蛋白含量先减少后增加再减少;粗脂肪含量从萌芽初期的58.5%下降到96 h时的27.2%;亚油酸和亚麻酸的相对含量先增加后降低,在萌芽6 h时达到最高,分别为45.30%和0.79%;必需氨基酸含量和酸性氨基酸含量增加,非必需氨基酸含量和碱性氨基酸含量减少;芝麻林素含量一直呈下降趋势,而芝麻素含量在萌芽初期缓慢上升后逐渐下降;萌芽过程中,芝麻脂肪的酸价、过氧化值持续升高。上述变化规律可以为萌芽芝麻食品的开发提供理论依据与数据支撑。

关键词： 芝麻; 萌芽; 芝麻素; 芝麻林素

本文引用格式

张丽霞 , 孙强 , 芦鑫 , 宋国辉 , 麻琳 , 黄纪念 , 魏松丽 , 孙晓静 . 萌芽过程中芝麻主要成分的动态变化[J]. 食品与发酵工业, 2019 , 45(13) : 206 -211 . DOI: 10.13995/j.cnki.11-1802/ts.019197

Abstract

To investigate the variation of main components of sesame during the germination process, in addition to proximate analysis, gas chromatography, amino acid analyzer and liquid chromatography were used to determine the changes in composition and contents of sesame fatty acid, amino acid and lignin, and the quality of sesame oil was evaluated. The results showed that as the germination time prolonged, the crude protein content was firstly decreased, and then increased followed by increased; the crude fat content decreased from 58.5% at the initial stage of germination to 27.2% at 96 h; the relative content of linoleic acid and linolenic acid rose firstly and then decreased, the highest relative content of above fatty acid were 45.30% and 0.79% respectively at the 6 h of germination; content of essential amino acids and content of acidic amino acids increased, while content of the non-essential amino acids and content of basic amino acids dropped; the sesamolin content kept a downward trend, but the sesamin content gradually decreased after the slight increase at the early germination stage; the acid value and peroxide value of sesame oil continued to increase. The above changes can provide theoretical basis and data support for the development of germinated sesame food.

Key words： sesame; germination; sesamin; sesamolin

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