芝麻组成成分的研究重点解读.docVIP

摘 要 芝麻——从6000多年前沿用至今的传统食物，在中国、印度、缅甸以及其他热带、亚热带国家广泛种植。人们不断开发并利用芝麻，与其丰富的营养价值是分不开的。芝麻属高含油作物，含油量为50%左右，芝麻油强的抗氧化能力和特有的香气成分，是芝麻油成为人们生活中不可缺少的调味品和美容养颜产品的关键原因。芝麻蛋白饼粕作为食品的辅料或调味料价值也很可观。因此本课题以我国河南省郑州地区的黑芝麻为原料，采用经典分析方法对原料包括脂肪，蛋白，纤维素的含量进行测定,并按照国家标准提供的方法分别对压榨和浸出的芝麻油的理化性质进行分析比较，从而评价芝麻油的品质差别。油脂是混脂肪酸甘三酯的混合物，构成甘三酯的脂肪酸种类、碳链长度、不饱和程度、几何构型及脂肪酸在甘三酯中的分布情况对油脂的性质起着重要的作用。本实验对芝麻油的脂肪酸组成及Sn-2位脂肪酸组成进行测定，运用近代仪器——气相色谱测定脂肪酸组成，采用胰脂酶水解方法进行了Sn-2位脂肪酸分析。此外维生素E是芝麻重要的营养成份之一，也是芝麻有抗衰老功效的决定性因素，采用高效液相色谱测定油脂中维生素E含量。通过一系列的经典分析方法所得出的结论了解芝麻、利用芝麻，这样，才能使芝麻对人们的生活发挥长远的可持续的食用价值。 关键词： 芝麻 理化性质 脂肪酸 维生素E 蛋白 脂肪 Title Sesame Composition Analysis Abstract Sesame-the traditional food which has been used for more than six thousand years is grown in China, India, Myanmar and other tropical and subtropical countries in the scale of extensive cultivation. People continually develop and use sesame because of its rich nutrition. Sesame - a kind of plant with high oil content, that is, oil content is about 50 percent. Strong antioxidant capacity in the oil and unique aroma components make sesame oil become indispensable to peoples lives in the condiments and beauty-making products. Sesame protein meal as the secondary ingredient or seasonings are very impressive. Therefore this subject to Chinas Henan Province, Zhengzhou, the black sesame seeds as raw material is analyzed by using classic analysis of raw materials, and also the fat, protein, fiber content was measured, and in accordance with national standards, the sesame oil by squeezing and lixiviating are searched in the aspects of the physical and chemical properties with the purpose of analysis and comparison. To evaluate the quality of sesame oil difference and determination of the fatty acid, composition of sesame oil and Sn-2 fatty acid composition of the structure of sesame oil is extremely important, the use of modern equipment issues - GC of fatty acid composition, the use of pancre