CAJ | 학술논문

研究水代芝麻油、热榨芝麻油、冷榨芝麻油及从这3种芝麻油中提取的芝麻木酚素对食用油氧化稳定性的影响。结果表明：向大豆油、花生油中添加这3种芝麻油进行调和可提高大豆油、花生油氧化稳定性，其中添加热榨芝麻油的效果最好；3种芝麻油提取的芝麻木酚素在63℃加热条件下对提高猪油的氧化稳定性作用不大。
연구수대지마유、열자지마유、랭자지마유급종저3충지마유중제취적지마목분소대식용유양화은정성적영향。결과표명：향대두유、화생유중첨가저3충지마유진행조화가제고대두유、화생유양화은정성，기중첨가열자지마유적효과최호；3충지마유제취적지마목분소재63℃가열조건하대제고저유적양화은정성작용불대。
The influences of aqueous extracted sesame oil,hot-pressed sesame oil ,cold-pressed sesame oil and sesame lignans extracted from these three kinds of sesame oils on the oxidative stability of edible oil were studied. The results showed that when added a certain proportion of the three kinds of sesame oils to soybean oil and peanut oil, the oxidative stabilities of soybean oil and peanut oil improved, in which the oils blended with hot-pressed sesame oil showed the best oxidative stability;while sesame lig-nans extracted from the three kinds of sesame oils had small influence on improving the oxidative stability of lard at 63℃.