焙炒處理對胡麻機能性成分之影響

胡麻 (Sesamum indicum) 為台灣重要油料作物之一。「台南一號」胡麻 (‘Tainan No. 1’) 於1992 年育成，擁有優良農藝特性，為目前主要的栽培品種，主要產地在台南市地區。一般胡麻在食用前會先經過焙炒，包括榨油之前的前處理，然而各家業者的焙炒條件不同。本研究探討焙炒條件對胡麻機能性成分之影響，期能提供業者合適的建議。採集栽種於台南地區22 處農戶的「台南一號」胡麻種子，使用含水率最低 (4.3%) 及最高之胡麻 (8.7%) 種子，以不同溫度 (120、140、160℃) 及時間 (10、15、20 min) 進行焙炒後，再以甲醇或乙醚 (不同極性) 進行機能性成分萃取，探討不同條件下其總酚含量、還原力、生育醇之變化。結果顯示，隨焙炒強度的提升，總酚含量與還原力也隨之上升。其中，140℃焙炒10 min 的胡麻籽兼具良好之風味與相對較高的機能性成分；其乙醚萃取之生育醇含量可達570 mg L^(-1)，高出過去國內外研究報告中的胡麻品種含量。

關鍵字

胡麻；焙炒；機能性成分；生育酚；酚類化合物

並列摘要

Sesame (Sesamum indicum) is an important oil crop in Taiwan. 'Tainan No. 1' sesame with superior agricultural traits is a dominant cultivar domestically, which was bred in 1992 and has been cultivated over the Tainan area. Roasting is a common treatment of sesame cuisine, including when used as materials for oil manufacturing. At present, roasting conditions vary according to the flavor required. This study aimed at revealing the effects of roasting treatments on functional components of the sesame seeds in order to provide suggestions for processing industry. Sesame samples of ‘Tainan No. 1’ were collected from twenty-two farm fields (or farmers), and the lowest water content (4.3%) and the highest one (8.7%) were employed for this purpose. Roasting conditions at temperature 120, 140 or 160℃ with time period 10, 15 or 20 min were conducted. Methanol or diethyl ether (with different polarities) was used as solvent to extract the active ingredients of these treated sesame seeds, and phenolics, reducing power and tocopherol content were determined. Results showed that phenolics and reducing power increased with the increasing of roasting intensities. Among them, the sesame seeds roasted at 140℃ for 10 min exhibited the best flavor and comparatively high active components, in which the tocopherol content reaching 570 mg L^(-1), higher than ever reported sesame cultivars of both domestic and foreign breeds.

並列關鍵字

Sesame ； Roasting ； Functional components ； Tocopherol ； Phenolics

國際替代計量

焙炒處理對胡麻機能性成分之影響

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