School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China.
School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China; School of Environmental and Chemical Engineering, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China.
Food Chem. 2021 May 15;344:128577. doi: 10.1016/j.foodchem.2020.128577. Epub 2020 Nov 7.
Black sesame seeds (BSS) were processed by nine cycles of steaming and sun-drying, and the chemistry of their resulting products studied. That is, the shell color and structure, proximate composition, oil properties and volatile compounds of raw BSS were determined and compared with processed BSS. Various levels of shell color change and structure damage were observed. The proximate composition also differed, whereas the relative proportion of fatty acids and oil properties were unchanged. SPME-GCMS analysis revealed that aldehydes, hydrocarbons and alcohols were the main volatile compounds. And compared with raw BSS, four volatile substances were newly detected in the processed BSS. Principal component analysis (PCA) displayed the overall difference between samples and showed that repeated steaming and sun-drying process had a significant impact on the chemical composition of BSS.
黑芝麻经过九轮蒸晒处理，研究了其产物的化学变化。即，测定并比较了原黑芝麻和加工黑芝麻的外壳颜色和结构、近似成分、油性质和挥发性化合物。观察到不同程度的外壳颜色变化和结构损伤。近似成分也有所不同，而脂肪酸的相对比例和油性质保持不变。SPME-GCMS 分析表明，醛类、碳氢化合物和醇类是主要的挥发性化合物。与原黑芝麻相比，加工黑芝麻中新检测到四种挥发性物质。主成分分析（PCA）显示了样品之间的整体差异，表明重复的蒸晒过程对黑芝麻的化学成分有显著影响。
