皮蛋加工过程中油脂氧化及抗氧化特性研究

The Investigation on Oxidation and Antioxidant Properties of Preserved Egg Yolk Oil

以无铅方式锌铜铁法腌制皮蛋,监测了皮蛋蛋黄油脂氧化及抗氧化性变化,旨在反映皮蛋腌制过程中皮蛋蛋黄品质变化和皮蛋蛋黄油脂功能特性,揭示皮蛋蛋黄风味的形成与其油脂氧化的关系。结果显示皮蛋蛋黄腌制过程中,脂肪酶活度呈先下降后上升趋势,游离脂肪酸、硫代巴比妥酸值(TBA)、羰基价、酸价、过氧化脂质、共轭二烯和共轭三烯的含量均呈增加趋势(p<0.05),表明在腌制和后熟过程中皮蛋蛋黄油脂发生了氧化与分解,生成了部分皮蛋蛋黄风味前体物质。蛋黄油脂的清除DPPH·能力、还原力、清除·OH能力均呈先增大后降低的趋势,在第28天取得最大值,与皮蛋蛋黄油脂中总多酚含量变化相同。其中DPPH清除力最大为27.71%,还原力最大为0.162,清除羟基自由基能力最大为32.6%。

The lead-free preserved egg was pickled with zinc, copper and iron, the change of oxidation and anti-oxidation properties of preserved egg yolk was determined to reflect the change of preserved egg yolk quality and the functional properties of the yolk. The relationship between oil oxidation and flavor formation of egg yolk during pickling and ageing. The results showed that the activities of lipase decreased firstly and then increased during the latter curing period. Free fatty acid,thiobarbituric acid（TBA）, carbonyl value, acid value, lipid peroxide, Conjugated dienes and conjugated trienes all showed an increasing trend（p〈0.05）, indicating that oxidation and decomposition occurred, resulting in the formation of flavor precursors of egg yolk. The DPPH radical scavenging ability, reducing power and the ·OH radical scavenging capacity of oil increased first and then decreased, reaching the maximum value at 28^th day, which was the same as that of total polyphenol content. Among them, the maximum DPPH scavenging capacity was 27.71%, the maximum reducing power was 0.162, and the ability of scavenging ·OH radicals was up to 32.6%.