文献类型：期刊文献

中文题名：干燥方式对油茶籽油中美拉德反应产物及其抗氧化性的影响

英文题名：Effects of Different Drying Methods on Maillard Reaction Products and Their Oxidation Resistant Ability in Oil-Tea Camellia Seed Oil

作者：杨楠[1,2] 罗凡[1] 费学谦[1] 钟海雁[2]

第一作者：杨楠

通信作者：Luo, Fan

机构：[1]中国林业科学研究院亚热带林业研究所,浙江杭州311400;[2]中南林业科技大学食品科学与工程学院,湖南长沙410004

年份：2019

卷号：40

期号：23

起止页码：14-18

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;EI(收录号：20200808208463);Scopus;北大核心:【北大核心2017】；CSCD:【CSCD_E2019_2020】；

基金：国家自然科学基金青年科学基金项目（31700605）;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）

语种：中文

中文关键词：油茶籽油;干燥方式;美拉德反应;抗氧化性

外文关键词：oil-tea camellia seed oil;drying methods;Maillard reaction;antioxidant activity

分类号：TS224.2

摘要：以油茶籽油为研究对象,采用热风、红外辐射和微波辐射3种方式进行干燥,通过测定油茶籽油中美拉德反应产物丙酮醛、乙二醛、3-脱氧奥苏糖含量等指标的变化情况,考察不同干燥方式对油茶籽油美拉德反应产物抗氧化性的影响。结果表明:随加热时间的延长,美拉德反应产物丙酮醛、3-脱氧奥苏糖的生成量逐渐增多;经过最高强度(150℃红外辐射和热风加热120 min以及高火力微波辐射加热20 min)干燥处理后,3种干燥方式中丙酮醛含量依次为红外辐射>微波辐射>热风,3-脱氧奥苏糖含量依次为红外辐射>微波辐射>热风,3种干燥方式中乙二醛含量均约为7.0μg/g。美拉德反应产物的抗氧化活性测定结果表明,油茶籽油中的丙酮醛和3-脱氧奥苏糖均具有抗氧化活性,且3种干燥方式1,1-二苯基-2-三硝基苯肼自由基清除率由高到低依次为红外辐射>微波辐射>热风。研究结果为探究油茶籽油中美拉德反应产物的抗氧化机理以及优化油茶籽加工工艺提供了理论参考。
The effects of hot air drying,infrared radiation and microwave radiation on the antioxidant activity of Maillard reaction products(MRPs)in oil-tea camellia seed oil(camellia oil)were investigated.The changes in the oxidation stability of camellia oil were investigated by measuring the contents of pyruvic aldehyde,glyoxal and 3-deoxyglucosone.The results showed that the production of pyruvic aldehyde and 3-deoxyglucosone increased with heating time,and the contents of pyruvic aldehyde and 3-deoxyglucosone in the camellia oils from the three drying methods under the highest intensity(150℃/120 min for infrared radiation and hot air,high power/20 min for microwave radiation)were in the decreasing order of infrared radiation>microwave radiation>hot air.The contents of glyoxal in the three camellia oils were approximately 7.0μg/g.The MRPs extracted from the camellia oils showed antioxidant activity and were detected to contain pyruvic aldehyde and 3-deoxyosucide.The 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activities of the MRPs obtained by the three drying methods followed the decreasing order:infrared radiation>microwave radiation>hot air.The results provide a theoretical basis for exploring the antioxidant mechanism of MRPs in camellia oil and for optimizing the processing of the oil.