摘要
为了探究微波预处理对油茶籽毛油抗氧化性的影响,了解油茶籽毛油中抗氧物质的变化规律。以油茶籽仁为原料,研究微波预处理后油清除自由基能力及油中抗氧物质的含量及其抗氧能力变化。结果表明,微波预处理对油茶籽毛油抗氧化能力有显著影响。在700 W 20 min处油茶籽毛油DPPH含量有最大值,为(337.08±6.07)μg TE/g。微波预处理后总酚含量呈现上升趋势,含量最高为700 W 20 min处,为(193.04±9.38)μg GAE/g。其ABTS阳离子自由基清除能力小于FRAP还原能力。美拉德产物含量经微波预处理后变化显著,5-羟甲基糠醛(5-HMF)在560 W 20 min处有最大值,为(26.76±1.46)μg/g,丙酮醛(MGO)和3-脱氧葡萄糖醛酮(3-DG)在700 W 20 min处有最大值,分别为(13.60±2.18)、(75.46±3.79)μg/g。
In order to explore the effect of microwave pretreatment on antioxidantion in virgin oil of Camellia oleifera seed,and understand the change of antioxidants in virgin oil of Camellia oleifera seed.Camellia oleifera seed kernels were used as raw materials to study the free radical scavenging ability of oil,changes of antioxidant content and antioxidant capacity in oil after microwave pretreatment in the present study.The results showed that microwave pretreatment had a significant effect on the antioxidant capacity of Camellia oleifera seed oil.The DPPH content of virgin oil of Camellia oleifera seeds reached the maximum at 700 W for 20 min,which was(337.08±6.07)μg TE/g.After microwave pretreatment,the total phenol content showed an upward trend.The highest content was at 700 W for 20 min,which was(193.04±9.38)μg GAE/g.The ability of ABTS to scavenge cationic free radicals was less than the reduction ability of FRAP.The content of Maillard product changed significantly after microwave pretreatment.The maximum value of 5-hydroxymethylfurfural(5-HMF)was(26.76±1.46)μg/g at 560 W for 20 min,and the maximum values of Methylglyoxal(MGO)and 3-deoxyglucuronone(3-DG)were(13.60±2.18)μg/g and(75.46±3.79)μg/g at 700 W for 20 min,respectively.
作者
王龙祥
罗凡
许晓君
杜孟浩
方学智
钟海雁
Wang Longxiang;Luo Fan;Xu Xiaojun;Du Menghao;Fang Xuezhi;Zhong Haiyan(School of Food Science and Technology,Central South University of Forestry and Technology,Changsha 410004;Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Hangzhou 311400)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第10期179-186,共8页
Journal of the Chinese Cereals and Oils Association
基金
中央级公益性科研院所基本科研业务费专项资金项目(CAFYBB2017ZA004-10)。
关键词
油茶籽油
微波
总酚
美拉德产物
DPPH
Camellia oleifera oil
microwave
total phenols
Maillard product
DPPH
