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首页> 外文期刊>日本食品科学工学会誌 >Ultra-weak photon emission from roasted sesame oil at different roasting temperatures and different qualities [Japanese]
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Ultra-weak photon emission from roasted sesame oil at different roasting temperatures and different qualities [Japanese]

机译：在不同的烘烤温度和不同的质量下，芝麻油的超弱光子发射[日语]

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摘要

Roasted sesame oil has many different kinds of lignans such as sesamin, sesamolin, and sesamol, so sesame oils have very high oxidative stability. However, there arc few methods for evaluating the oxidative stability and other qualities. The purpose of this study is to estimate the quality of roasted sesame oil using ultra-weak photon emission. In this report, we investigated how roasting sesame seeds influenced the ultra-weak photon emission from its extracted oils. We also investigated how the ultra-weak photon emission was influenced by the quality change in accelerated degradation tests (120degreesC and 201/h aeration) and long-storage tests. The results were as follows. The sesame oil became dark and the amounts of sesamol increased when roasting temperature was raised. Ultra-weak photon emission from the sesame oils also became higher at higher roasting temperatures. Accelerated degradation test revealed, through ultra-weak photon emission measurement and quality analysis, that there were three chemical reaction phases during degradation of the sesame oil. First, the balance between the hydroperoxide production rate from oils and the hydroperoxide decomposition rate was unstable. Second, the balance became stable. Finally, the hydroperoxide production rate became very high. The photon emission from sesame oils decreased when the quality became poor in the second reaction phase. The photon emission decrease with quality degradation was a characteristic emission phenomenon for roasted sesame oils. And we also clarified that sesamol addition in the sesame oil was caused higher photon emission. These results demonstrated the possibility of quality evaluation of roasted sesame oil using ultra-weak photon emissions.
机译：烤芝麻油具有许多不同种类的木脂素，例如芝麻素，芝麻素和芝麻酚，因此芝麻油具有很高的氧化稳定性。但是，几乎没有方法可以评估氧化稳定性和其他质量。这项研究的目的是使用超弱光子发射来估算芝麻油的质量。在这份报告中，我们研究了芝麻烘烤如何影响其提取油中超弱光子的发射。我们还研究了超弱光子发射如何受到加速降解测试（120摄氏度和201 / h曝气）和长期存储测试中质量变化的影响。结果如下。当烘烤温度升高时，芝麻油变黑，并且芝麻酚的量增加。在较高的焙烧温度下，芝麻油产生的超弱光子发射也变得更高。加速降解测试通过超弱光子发射测量和质量分析显示，芝麻油降解过程中存在三个化学反应阶段。首先，油中氢过氧化物的产生速率与氢过氧化物的分解速率之间的平衡不稳定。二是平衡稳定。最终，氢过氧化物的生产率变得很高。当在第二反应阶段质量变差时，芝麻油的光子发射降低。随着质量下降，光子发射减少是焙烧芝麻油的特征发射现象。并且我们还阐明了在芝麻油中添加芝麻酚的原因是引起较高的光子发射。这些结果证明了使用超弱光子发射对芝麻香油进行质量评估的可能性。

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