Dept. of Food and Nutrition, Korea Univ., Seoul, 136-703, Republic of Korea.
J Food Sci. 2012 Dec;77(12):C1273-8. doi: 10.1111/j.1750-3841.2012.02981.x. Epub 2012 Nov 9.
The impact of roasting was observed with regard to certain changes in the chemical components and oxidative stability of oil expelled from the roasted perilla seeds. The roasting times were established differently at each roasting temperature of 180, 200, and 220 °C. Trans fatty acids in perilla oil were detected, and the level detected increased as the roasting time increased. Moreover, the roasting of perilla seed led to an increase of 4 tocopherols, α-, β-, γ-, and δ-tocopherol, as well as phosphorus in the oil. The oxidative stability of the oils obtained after roasting increased during 60 d of storage at 60 °C. The rate of decrease of tocopherol in the oil from unroasted perilla seed was faster than that of the tocopherol in the oils from roasted perilla seeds during storage.
烘焙对从烘焙后的紫苏种子中榨出的油的化学成分和氧化稳定性的某些变化产生了影响。在 180、200 和 220°C 的每个烘焙温度下，烘焙时间都有不同的设定。检测到紫苏油中的反式脂肪酸，随着烘焙时间的增加，检测到的水平增加。此外，紫苏籽的烘焙导致油中 4 种生育酚、α-、β-、γ-和 δ-生育酚以及磷的含量增加。在 60°C 下储存 60 天时，烘焙后获得的油的氧化稳定性增加。在储存过程中，未烘焙的紫苏籽油中的生育酚下降速度快于烘焙后的紫苏籽油中的生育酚。
