CAJ | 학술논문

试验采取原料先混合后压榨的方法制备混合压榨油并研究其氧化稳定性，并通过化学方法及高效液相色谱法分析了多酚和木酚素类物质的含量与 DPPH·清除能力等，初步分析了其抗氧化机理。结果表明花生芝麻混合压榨油的抗氧化能力优于传统调和油，芝麻中多酚类物质对混合压榨油的氧化稳定性起关键作用，其中白芝麻的效果优于黑芝麻；芝麻中结合多酚的含量约为自由多酚的5倍，自由多酚的 DPPH·清除能力约为结合多酚的2倍，白芝麻花生混合压榨油的木酚素类物质比黑芝麻花生的略多20％，较传统压榨油多出30％～50％。
시험채취원료선혼합후압자적방법제비혼합압자유병연구기양화은정성，병통과화학방법급고효액상색보법분석료다분화목분소류물질적함량여 DPPH·청제능력등，초보분석료기항양화궤리。결과표명화생지마혼합압자유적항양화능력우우전통조화유，지마중다분류물질대혼합압자유적양화은정성기관건작용，기중백지마적효과우우흑지마；지마중결합다분적함량약위자유다분적5배，자유다분적 DPPH·청제능력약위결합다분적2배，백지마화생혼합압자유적목분소류물질비흑지마화생적략다20％，교전통압자유다출30％～50％。
In order to improve the oxidation stability of peanut -sesame mixed pressed oil without using the an-tioxidants,the experiment prepared and analyzed the oxidation stability of peanut -sesame mixed pressed oil which were squeezed by mixing the material first.The substances content and DPPH· scavenging ability of polyphenols and lignans were analyzed by the chemical method and high performance liquid phase chromatography,and the antioxi-dant mechanism was also studied.The results showed that the antioxidant capacity of peanut -sesame mixed pressed oil were better than that of traditional blending oil.Polyphenols played a key effect in the sessame and white sesame was better than the black one.The content of combined polyphenols were 5 times of free polyphenols in the sessame and the DPPH· scavenging capacity of the free polyphenols were twice of combined polyphenols,the substances content of lignans in the peanut -sesame mixed pressing oil were 20% more than the black one and 30% to 50%more than the traditional pressed oil.