脱色工艺对芝麻油开发为按摩基础油的品质影响
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(河南工业大学粮油食品学院,河南 郑州 450001)

作者简介:

赵艳茹(1991—),女,河南工业大学在读硕士研究生。E-mail:zhaoyanru1991@163.com

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基金项目:

国家重点攻关项目(编号:CARS-15-1-10);公益性行业(农业)科研专项目(编号:201303072-2)


Effect of decoloring process on quality of massage base oil developed from sesame oil
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(School of Food Science and Technology, Henan University of technology, Zhengzhou, Henan 450001, China)

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    摘要:

    以按摩基础油的品质要求为评判依据,结合自由基清除率、抗氧化性等指标,并与在化妆护肤领域已经做过深入研究的橄榄油、葡萄籽油、小麦胚芽油等具有化妆保健功效的油进行品质比较。结果表明:脱色工艺使芝麻油的抗氧化性、清除自由基能力得到了显著提高,同时,芝麻油的护肤保健性整体优于其他几种常用的按摩用植物油。

    Abstract:

    This research according to the quality requirements of massage base oil as evaluation indexes, combining with free radical clearance, oxidation resistance and other indicators, compared the decolorizing technology's influence on the quality of sesame oil. And compare oils which have done in-depth research in the field of cosmetic skin care, such as olive oil, grape seed oil, wheat germ oil. That results showed that the decoloring process of sesame oil improve the oxidation resistance and the ability of scavenging free radicals significantly. In general, sesame oil skin care is better than other several kinds of vegetable oil which used as massage base oil commonly.

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引用本文

赵艳茹,汪学德,赵丹.脱色工艺对芝麻油开发为按摩基础油的品质影响[J].食品与机械,2015,31(1):50-53.
ZHAOYanru, WANGXuede, ZHAODan. Effect of decoloring process on quality of massage base oil developed from sesame oil[J]. Food & Machinery,2015,31(1):50-53.

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  • 收稿日期:2014-09-06
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  • 在线发布日期: 2023-03-23
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