ABSTRACT: The effects of microwave drying equipment and drying time on moisture content, germination rate, acid value and peroxide value of sesame oil were studied. The volatile components of sesame treated were studied by solid phase microextraction-gas chromatography-mass spectrometry.
The results showed that the moisture content of sesame decreased rapidly within the first 20 minutes of drying at temperatures below 90 (?) C. With the prolongation of drying time over 20 minutes, the water loss rate of sesame gradually slowed down. Microwave drying had a destructive effect on the germination rate of sesame. Within the first 20 minutes of drying, when the temperature was below 80 C, the effect of drying temperature on the acid value and peroxide value of sesame oil was not significant (p > 0.05), while the acid value and peroxide value of sesame oil were significantly affected when the temperature was above 80 C (p < 0.05); with the increase of drying temperature, the main volatile component of dried sesame was alkanes. The contents of category, naphthalene and phenols decreased and aldehydes increased.
Key words: Sesame microwave drying, solid phase microextraction, gas chromatography-mass spectrometry, volatile components
Sesame is rich in nutrients and contains more than 50% oil. Besides fat and protein, it also contains lignans such as sesame phenol and sesamin, and unsaturated fatty acids such as oleic acid and linoleic acid.
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