| Sesame(Sesamum indicum L)is a resource-rich oil crop in China.Lignans are the main active ingredients in sesame,especially sesamin,accounting for about 50% of the total lignan content,and have a variety of biologically active functions.However,the current extraction amount and biological activity of sesamin are not high,which makes it mainly used in health products,which limits its application.Sesamin,as a biologically active ingredient with extremely high nutritional value,lacks systematic research on its nutritional value.Therefore,this paper aims to improve the extraction rate and utilization rate of sesamin,systematically study the antioxidant properties of sesamin,and provide theoretical guidance for the development of the nutritional value and application of sesamin.The main findings are as follows:(1)Sesame was extracted from sesame using ultrasonic-assisted extraction method using sesame as raw material and ethanol as extraction solvent.The effects of ultrasonic power,extraction time,extraction temperature and material-liquid ratio on the extraction amount of sesame were investigated.Design Expert software,the optimal extraction process of sesamin obtained by response surface analysis method is a material-liquid ratio of 1:15,extraction temperature of 57?,extraction time of 2.3h,and ultrasonic power of 300 w.mg,the actual extraction amount of sesamin according to the best process is 44.96 mg,which is highly consistent with the predicted value,indicating that the prediction model is reliable.(2)Preparation of ethanol solutions of sesamin with different concentrations,and the in vitro antioxidant study of sesamin on DPPH,· OH,ABTS,and superoxide anion free radicals.The results showed that sesamin showed good resistance Oxidative ability,IC50 of semi-inhibitory concentration of sesamin on DPPH radical,· OH radical,ABTS radical and superoxide anion radical are 0.138 mg / m L,0.334 mg / m L,0.205 mg / m L and 0.538 mg / m L It is close to the antioxidant performance of the common antioxidant Vc,indicating that sesamin is a better antioxidant.(3)The Schaal oven method was used to study the oxidation rule of sesamin in soybean oil at different temperatures,and different concentrations of sesamin were added to soybean oil,and the peroxide value,anisidine value,and total value were fitted to the oxidation time.It can be seen from the regression equation that the oxidation of soybean oil conforms to zero-order kinetics,and the logarithm of the soybean oil rate constant and the inverse of the absolute temperature have a good linear relationship,which is in line with the Arrhenius equation.It is related to the amount of sesamin,and also the deoxidation temperature.The higher the temperature,the faster the oxidation rate.When the temperature is 40 ?,50 ? and 60 ?,the optimum amount of sesamin in soybean oil is 200 mg / kg,100 mg / kg and 100 mg / kg.(4)Formulating a reasonable blending oil with fatty acids,the fatty acid composition is 20% saturated fatty acids,35% ? 40% oleic acid,30% ? 35% linoleic acid?5% linolenic acid,and soybean oil Compare and explore the effect of sesamin on the stability of soybean oil and blended frying,in order to extend the service life of frying oil.The experiment uses soybean oil and blended oil as frying oil,adding TBHQ,sesamin and natural antioxidant In the frying oil,a control test was performed with the blank group.A 32-hour French fries frying test was performed,and samples of frying oil were taken every 2 hours to analyze various indicators.The results showed that the content of polar components specified by the national standard was ? 27% is used as an evaluation index of the life of frying oil.Sesamin has prolonged the service life of soybean oil and blend oil,and the extension effect is better than natural antioxidants.Sesamin has an increase in acid value,peroxide value,and iodine value.Inhibition effect,and has a better mitigation effect on the oxidative cracking of unsaturated fatty acids in frying oil.To sum up,we can see that sesamin can prolong the frying time and is a good antioxidant.In summary,this experiment optimized the extraction process of sesamin,and developed an experimental model that uses sesamin as an antioxidant to extend the frying time and extend the shelf life.It can be seen that sesamin can be used as a new type of Antioxidants are used in the oil and fat industry to provide guidance for the development of the oil and fat industry. |
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