Effect of infrared roasting on lignans in aqueous extracted sesame oil

Using white sesame seeds as raw material,the effects of infrared roasting on the content of lignans in sesame oil prepared by aqueous extraction method were studied.The results showed that the content of sesamin was between 0.66% and 0.70%;there was no obvious difference in the content of sesamin at 170 ℃ and 180 ℃ and neither was at 190,200,210 ℃;with the increase of roasting time and temperature,the content of sesamolin gradually decreased,while the content of sesamol increased but decreased with excessive roasting.The α-tocopherol was not detected in sesame oil.The content of total tocopherol declined with the increase of roasting degree.The oxidation stability increased with the increase of roasting temperature,which may be due to the increase of sesamol content and the mallard reaction products.