摘要
考察了热风、红外辐射和微波辐射3种油茶籽热处理方式对油茶饼中多糖含量及其抗氧化性的影响。结果表明:油茶籽仁饼和油茶籽饼中多糖含量分别为44. 34、19. 27 mg/g,说明多糖主要集中在油茶籽仁中;适度加热可以提高油茶饼中的多糖含量,高温(150℃)或高火力微波(700 W)加热可能会导致油茶饼中多糖含量下降;油茶籽(仁)中的多糖具有较高的抗氧化活性(ABTS+自由基清除率> 92%);尽管高温加热后油茶饼中的多糖含量有所下降,但是单位多糖的抗氧化性相对提高,这可能由于加热导致油茶籽多糖组成或结构发生了变化。
The effects of different heat treatments of oil-tea camellia seed consisting of hot air,infrared radiation and microwave radiation on the content and antioxidant activity of polysaccharides in oil-tea camellia cake were investigated.The results showed that the contents of polysaccharides were 44.34,19.27 mg/g respectively in oil-tea camellia kernel cake and oil-tea camellia seed cake,which indicated that polysaccharides were mainly concentrated in the kernel.Moderate heating could increase the content of polysaccharides in oil-tea camellia cake,and high temperature(150℃)or high-power microwave(700 W)heating could cause the content of polysaccharides to decrease.Polysaccharides from oil-tea camellia had higher antioxidant activity(ABTS+scavenging rate above 92%).Although the content of polysaccharides in oil-tea camellia cake decreased after high temperature heating,the antioxidant activity of polysaccharides per unit was improved,which might be due to the changes in the composition or structure of oil-tea camellia seed polysaccharides after heating.
作者
罗凡
黄美群
胡立松
王超
LUO Fan;HUANG Meiqun;HU Lisong;WANG Chao(Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Hangzhou 311400,China;School of Agricultural and Food Science,Zhejiang A&F University,Hangzhou 311300,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第8期41-45,共5页
China Oils and Fats
基金
国家重点研发计划课题(2016YFD0600803)
浙江省科技计划项目(2017C02003)
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
热处理
多糖
抗氧化性
oil-tea camellia seed
heat treatment
polysaccharide
antioxidant activity
