Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96023
標題: Evaluation of Various Properties of Sesame Oil Blended with Different Proportions of Soybean Oil
探討添加不同比例大豆油調和之芝麻油油脂特性
作者: Chung-Li Wu
吳崇立
關鍵字: 芝麻油
大豆油
Sesame oil
soybean oil
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摘要: 芝麻油會依照市場的需求,進而衍生出香麻油和香油,其成份通常為芝麻油混合不同比例之大豆油為大宗。本次實驗就芝麻油混入不同比例之大豆油探討其抗氧化性質、生理活性物質、油脂氧化測定及脂肪酸組成。氣相層析儀分析結果顯示芝麻油的脂肪酸組成與大豆油相近。在清除DPPH自由基活性、鐵離子還原抗氧化力、總抗氧化能力、芝麻素和芝麻林素方面,芝麻油明顯高於其他添加大豆油之油品。但是在IC50值,香油則是有較佳的鐵離子還原抗氧化力。茴香胺值代表油脂氧化程度,茴香胺值依序為芝麻油(7.51)、香麻油(6.19)、香油(5.08)、大豆油(3.23),芝麻油的氧化程度明顯高於其他測試油品。
Owning to the demand of market, blended sesame oil and sesame flavor oil are blended products derived from sesame oil. The ingredients of these products are sesame oil blended with different levels of soybean oil in general. In this study, the antioxidant activity, physiologically active substance, oxidation stability, and fatty acid composition of the blended products were discussed. The gas chromatograph analyses showed that the fatty acid compositions of sesame oil and soybean oil were both similar to each other. Referring to the DPPH radical scavenging activity, ferric reducing antioxidant power, Trolox equivalent antioxidant capacity (TECA), and the levels of sesamin, and sesamolin, sesame oil were found to be have obviously higher values than those of the other oil products blended with soybean oil. In addition, IC50 value indicated that sesame flavor oil performed better in ferric reducing antioxidant power. The p-anisidine values, which represented the oxidation level of sesame oil, blended sesame oil, sesame flavor oil, and soybean oil, were 7.51, 6.19, 5.08, and 3.23, respectively. Our results demonstrated that sesame oil had a higher oxidation level than the other oil samples.
URI: http://hdl.handle.net/11455/96023
文章公開時間: 2020-08-08
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