粮油食品科技Issue(1)：29-33,5.
焙炒条件对芝麻油中多环芳烃含量的影响
Effects of roasting conditions on the content of polycyclic aromatic hydrocarbon in sesame oil
摘要
Abstract
Sesame oil was extracted under different roasting conditions.Then the content of polycyclic ar-omatic hydrocarbons in sesame oil was detected and analyzed.The results showed that with the extension of the roasting time and roasting temperature,the content of B[a]P、PAH4、PAH16 distinctly rose.Ac-cording to the national standard GB 2716 -2005 and the EU regulation No.835 /2011,the reasonable time for roasting sesame should not exceed 30 min,and the roasting temperature should not exceed 180℃.When the roasting time is within 30 min and temperature between 200 ℃ and 240 ℃,3 ring material is easily accumulated;while 4 ring material and heavy polycyclic aromatic hydrocarbons accumulated as the temperature reached 260 ℃.关键词
芝麻/焙炒时间/焙炒温度/多环芳烃Key words
sesame/roasting time/roasting temperature/polycyclic aromatic hydrocarbons分类
轻工纺织引用本文复制引用
任勇,汪学德..焙炒条件对芝麻油中多环芳烃含量的影响[J].粮油食品科技,2016,(1):29-33,5.基金项目
国家自然科学基金项目（31271884）；国家“现代农业产业技术体系建设”专项资金 （）
