Food and Fermentation Industries >

2021 , Vol. 47 >Issue 9: 335 - 342

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025760

Construction of sesame oil quality evaluation system

  • SHAO Jiawei ,
  • WANG Minghui ,
  • LI Qing ,
  • ZHANG Guixiang ,
  • ZHANG Bingwen ,
  • LU Peijie
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  • 1(School of Biological Science and Technology,University of Jinan,Jinan 250002,China)
    2(Crop Research Institute of Shandong Academy of Agricultural Sciences,Jinan 250000,China)

Received date: 2020-10-09

  Revised date: 2020-11-16

  Online published: 2021-06-03

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Abstract

Sesame oil contains sesame lignans, such as sesamin and sesamolin. Numerous studies in recent years showed that these components were the main characteristic functional components in sesame oil and had obvious physiologically active functions on human health. Through the national standard of “Sesame oil” (GB/T 8233—2018) and scientific analysis, it was found that different raw materials, different processing methods, etc., affect the characteristic components (such as sesamin, sesalin, etc.), acid value and peroxide value in the product. However, there is no obvious difference in the content of fatty acids. Meanwhile, different processing techniques result in the production of different harmful components such as benzopyrene. So it was feasible and necessary with the addition of the composition index: sesamin, sesalin and the limited index of benzopyrene in the national standard of “sesame oil”.It is recommended that a more scientific and comprehensive evaluation standard for sesame oil should be established on the basis of “Sesame Oil” (GB/T 8233—2018), and providing the scientific basis and reference for the healthy development of the sesame industry.

Key words： sesame oil; functional components; fatty acid; benzopyrene; evaluation system

Cite this article

SHAO Jiawei , WANG Minghui , LI Qing , ZHANG Guixiang , ZHANG Bingwen , LU Peijie . Construction of sesame oil quality evaluation system[J]. Food and Fermentation Industries, 2021 , 47(9) : 335 -342 . DOI: 10.13995/j.cnki.11-1802/ts.025760

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