芝麻油中含有内源性香兰素的佐证研究

Abstract

研究芝麻中香兰素的含量水平以及香兰素在芝麻油加工过程的转移情况，以便为芝麻油中含有内源性香兰素提供佐证。使用高分辨质谱仪和液相色谱-串联质谱仪对芝麻中的香兰素进行定性和定量分析，对39种不同品种、来源的芝麻中的香兰素含量进行了测定、分析，并对芝麻油加工过程中香兰素的含量变化进行了研究。结果表明，不同地域的芝麻中香兰素的含量水平不同，且在加工过程中香兰素能够转移至芝麻油中，可能导致芝麻油中内源性的香兰素含量范围较大。因此，不能将芝麻油中检出香兰素作为“假香油”的判定标准，建议持续研究芝麻及芝麻油中内源性香兰素的含量水平并进行科学分析。 In order to provide evidence for the endogenous vanillin in sesame oil, the content level of vanillin in sesame and the transfer of vanillin in sesame oil processing were studied. The vanillin in sesame was qualitatively and quantitatively analyzed by high-resolution mass spectrometry and liquid chromatography-tandem mass spectrometry. The vanillin content in 39 kinds of sesame from different varieties and sources were determined and analyzed, and the change of vanillin content during sesame oil processing was studied. The results showed that the content level of vanillin in sesame planted in different regions was various. Moreover, vanillin could be transferred to sesame oil during the processing of sesame, which might lead to a large range of endogenous vanillin content in sesame oil. In conclusion, the detection of vanillin in sesame oil can not be used as the judgement standard of fake sesame oil. It is suggested that the content level of endogenous vanillin in sesame and sesame oil should be continuously studied and scientifically analyzed.

Keywords

• 芝麻；芝麻油；香兰素
• sesame；sesame oil；vanillin