包装对香榧坚果贮藏中的油脂酸败和抗氧化能力的影响

Effects of Different Packaging on Lipid Peroxidation and Antioxidant Ability of Torreya grandis Nuts during Storage at Room Temperature

以香榧坚果为材料,研究不同包装方式对香榧原料和加工后成品的酸价、过氧化值、总酚含量、DPPH自由基清除能力和和抑制脂质过氧化作用的影响,以期了解真空包装对香榧坚果贮藏过程中脂肪氧化和抗氧化活性的影响。结果表明:香榧原料和成品在贮藏过程中均发生油脂的氧化酸败,表现出过氧化值和酸价上升,总酚含量下降。采用真空包装可显著降低香榧成品贮藏过程中酸价和过氧化值的增加幅度,减轻脂肪的氧化酸败,保持较高的总酚含量,减缓DPPH自由基清除能力的下降,抑制亚油酸脂质的氧化,相对较好地维持组织的抗氧化能力。

To understand effects of different packaging on lipid peroxidation and antioxidant ability of Torreya grandis nuts during storage at room temperature, we used T. grandis nuts and measured acid value, peroxide value, total phenols, DPPH scavenging activity and inhibition of linoleic acid oxidation by TBA of nuts during storage. Results showed that content of total phenols decreased, and acid value and peroxide value increased in both raw and processed nuts of T. grandis, which demonstrated that lipid oxidation occurred. Packaging of LDPE film with vacuumed reduced the increase in acid value and peroxide value, kept high level of total phenol contents, alleviated the decrease in DPPH scavenging activity, inhibited linoleie acid oxidation by TBA, and relatively enhanced antioxidant ability.