芝麻的生物活性成分及其加工技术综述

Q3 Agricultural and Biological Sciences

Oil Crop Science Pub Date : 2022-05-01 DOI:10.1016/j.ocsci.2022.05.003

Xuan Ma, Zhi Wang, Chang Zheng, Changsheng Liu

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引用次数: 4

摘要

芝麻是传统的优质食用油料作物，富含油脂(40-65%)、蛋白质(19-35%)和生物活性化合物。从芝麻的生物活性成分(脂肪酸、生育酚、植物甾醇、芝麻素、芝麻素和芝麻醇)开始介绍。它考虑了从种子中提取油(水萃取和压榨)的加工技术。新技术，如酶辅助水，超临界CO2和微波辅助溶剂萃取，也进行了讨论。并对芝麻饼的利用方法进行了分析。未来，芝麻加工技术将朝着提高综合利用率的方向进一步发展，以满足新的消费需求。

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A comprehensive review of bioactive compounds and processing technology of sesame seed

Sesame seeds are promulgated as traditional high-quality edible oil crops, rich in lipid (40–65%), protein (19–35%), and bioactive compounds. The review starts with bioactive components (fatty acid, tocopherol, phytosterol, sesamin, sesamolin, and sesamol) of sesame seeds. It considers processing techniques for extracting oil (aqueous extraction and pressing) from seeds. Novel technologies, such as enzyme-assisted aqueous, supercritical CO₂, and microwave-assisted solvent extraction, are also discussed. The methods of utilization of sesame seed cake are also analyzed. In the future, the processing technology of sesame seed will be further developed in the direction of improving comprehensive utilization rate to meet new consumption demand.

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来源期刊

Oil Crop Science Food Science, Plant Science, Agronomy and Crop Science

CiteScore

3.40

自引率

0.00%

发文量

审稿时长

74 days