中文摘要：

对芝麻进行不同条件焙炒实验,榨取芝麻油,之后对不同焙炒条件下芝麻油中多环芳烃含量进行检测分析.结果表明：随着焙炒时间的延长、焙炒温度的升高,芝麻油中B[a]P、PAH4、PAH16的含量都呈现明显上升趋势;对照国标GB2716-2005及欧盟No835/2011号法规关于B[a]P和PAH4的限量,芝麻籽的合理焙炒时间不宜超过30min,焙炒温度不宜超过200℃;焙炒时间为30min的条件下,焙炒温度在200～240℃之间时,有利于3环物的积累,而焙炒温度达到260℃时,则有利于4环物及重质多环芳烃的积累.

英文摘要：

Sesame oil was extracted under different roasting conditions.Then the content of polycyclic ar-omatic hydrocarbons in sesame oil was detected and analyzed.The results showed that with the extension of the roasting time and roasting temperature,the content of B[a]P、PAH4、PAH16 distinctly rose.Ac-cording to the national standard GB 2716 -2005 and the EU regulation No.835 /2011,the reasonable time for roasting sesame should not exceed 30 min,and the roasting temperature should not exceed 180℃.When the roasting time is within 30 min and temperature between 200 ℃ and 240 ℃,3 ring material is easily accumulated;while 4 ring material and heavy polycyclic aromatic hydrocarbons accumulated as the temperature reached 260 ℃.