Effects Of Process Conditions On Lignans Content Of Sesame Oil

Sesame lignans which include sesamol, sesamin, sesamolin and asarnin, is an uniquebiologically active substances in sesame oil, has superior antioxidant abilitly. Diffrerntprocess technologies and conditions have important effects on sesame lignans componentsin sesame oil. In this paper, the effect of germination on the components of sesame and thequality of sesame oil, and the effect of roast conditions on the quality of sesame oil werestudied, the quality of sesame oil include physicochemical indexes, sesame lignanscomponents contents, and vitamin E content. The best roasted conditions of sesame aftergerminate were identified. The optimal absorption bleaching process conditions of sesameoil which can retention more lignans and vitamin E were studied. The mainly productionprocesses of sesame oil which influenced the asarinin content were also investigated. Theresults can provide technical support for optimization and improvement of the productiontechnology of sesame oil, with high quality and high contents sesame lignans.In order to study the effect of germination on the components of sesame and the qualityof sesame oil, Made sesame germinate by using washing process, and detecte the mainlycomponents of sesame and the quality of sesame oil. The results showed that, During the27hours, germinating had no significant effect on the contents of crude protein and fat insesame, and the types and contents of the mainly fatty acids in sasame oil were similar; thecontent of vitamin E in sesame oil was increased obviously, and the content of sesamin andsesamolin in sesame oil were decreased slightly, the oxidation induction time was increased.The germination sent little ripples through the acid value and peroxide value. Compared thedifferent quality of oil extracted by water substitution, which from sesame only roast andsesame roast after germinate; As the result showed, the acid value and peroxide value of oilwhich extracted from sesame roast after germinate were lower, the content of sesamol andvitamin E were higer, antioxidant ability was stronger.Used germinated sesame as raw material, studied the effect of roast conditions on thequality of sesame oil. As the result showed, oil extracted by sesame which were rosted with higer temperature or longer time, the content of sesamol increased obviously, the content ofsesamin, sesamolin and vitamin E decreased slightly. the oxidation induction time wasincreased, the acid value, peroxide value sented little changes. Take everything considered,the roast conditions of germinated sesame is: the roasting temperature does no more than200℃and the roasting time does no more than30min.There were many colors, colloidal impurities, PAHs in crude oil extracted by sesamecake or sesame residue. Bleaching can removed these, however, it can removed the nutrientssuch as sesame lignins, and vitamin E too. In this paper, the content of lignans in sesame oiland decolorization rate were used as the index, conditions of bleaching were studied. Theoptimum conditions were obtained through the single factor experiments and orthogonaltests, which were: activated clay was used as decolorant, decolorant dosage was3%of oilweight, bleaching temperature was100℃, bleaching timewas30min. Bleached sesame oilwere obtained through the verification tests under these conditions, the Lovibond color ofthe oil were Y20R3.4(25.4mm), the decolourization ratio was74.87%, the conent ofvitamin E, lignans, sesamol, sesamin, sesamlion and asarnin respectively were98.73mg/100g,405.96mg/100g,2.54mg/100g,311.87mg/100g,99.45mg/100g, and2.10mg/100g.In order to study the influence of refining in the content of asarinin, different contentsof lignans in total28kinds sesame oil was analyzed. As the result showed that, the contentof asarinin in one refined sesame oil was136.9mg/100g; And a few contents of asarininwere detected in3sesame oil, which belongs different kinds of sesame oil, which were oilextracted by water substitution, oil pressed in hot temperature, and oil in crude sesame oil,and the contents of asarinin in sesame oil were0.58mg/100g,7.43mg/100g,17.25mg/100g respectively; The content of asarinin was undetected in cold-pressed oil. So, therewere great influence in the content of asarinin in sesame oil, which were producted bydifferent production process, especialy producted by different refining process.In order to study the influence of asarinin in refining process, used cold-pressedsesame oil as raw materials, analyzed the content of asarinin in sesame oil refined by degumming, deacidification, adsorption bleaching and deodorization, respectively. As theresult showed, degumming and bleaching with activated clay were the most importantprocess in refining process. The contents of asarinin were higer when there were morephosphoric acid and activated clay added, the content of asarinin was131.22mg/100g whenthere were1%phosphoric acid added in degumming, and it was50.73mg/100g when5%activated clay added in bleaching. The contents of asarinin in the oil after alkaline refining,adsorption bleaching with activated carbon and deodorization were undetected. So, asarinincan be used as a characteristic index in refined sesame oil.In order to improve the utilization value of sesame residue, used dry sesame residue asraw materials, Lignans extraction yield and the volume of sesamol as the index, optimizethe conditions of lignans extracte conditions in sesame residue, which were: ethanolconcentration was85%, extraction temperature was50℃, extracting timewas2h, materialliquid than was1:7. Under these conditions, there were14.53mg sesamol extracted,42.98mg sesamin extracted,16.75mg sesamlion extracted in50g sesame residue, and the totallignans yield was1.485‰, the extraction efficiency was95.7%, it was similar to sesamemeal. And the sesamol, sesamin, sesamolin and total lignans content in crude productionwere increased more than3times compared with sesame residue.