摘要
探讨烘焙温度对小球藻脂肪酸组成、色素成分及乙醇提取物抗氧化活性的影响。结果表明:小球藻的脂肪酸以多不饱和脂肪酸为主,其含量达到细胞总脂的76.69%。其中,亚油酸(C_(18:2))含量最高,亚麻酸(C_(18:3,n3))次之。温度不高于150℃时,烘焙处理对小球藻的脂肪酸含量及组成无明显影响;但当温度达到200℃时,烘焙处理会显著降低多不饱和脂肪酸的含量。小球藻的色素成分及乙醇提取物的抗氧化活性对烘焙温度很敏感。当烘焙温度高于100℃时,小球藻的叶绿素和类胡萝卜素降解严重;当烘焙温度高于150℃时,小球藻的抗氧化活性也明显减弱。
Effects of roasting temperature and duration on the composition fatty acid and pigment and antioxidant attribute of Chlorella pyrenoidosa were studied.The results showed that oleic acid（C_（18：2））and linolenic acid（C_（18：3,n3）） were the predominant fatty acids species,and poly unsaturated fatty acid（PUFA）accounted for ca.76.69% of total fatty acids in Chlorella.Roasting treatment had little effect on fatty acid content and composition when the temperature no higher than 150℃.However,remarkably decrease of PUFA content was found with 200℃.Both pigments and the antioxidant activity of ethanol extracts（scavenging DPPH）from C.pyrenoidosa were sensitive to roasting temperature.Obviously degradation of chlorophyll and carotenoids were found when roasting temperature was higher than 100 ℃,while the antioxidant activity of ethanol extracts from chlorella decreased dramatically with roasting treatment over 150℃.
作者
王宝贝
加晶
孙辉
刘磊
蔡舒琳
李丽婷
WANG Bao-bei1,2 ,JIA Jing3, SUN Hui1 ,LIU Lei1, CAI Shu-lin1, LI Li-ting1(1. College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China; 2. Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou , Fujian 362000, China ;3. SDIC Microalgae Biotechnology Center, SDIC Biotechnology Investment Co., Ltd., State Development and Investment Corporation, Beijing 100034, Chin)
出处
《食品与机械》
CSCD
北大核心
2018年第7期29-33,共5页
Food and Machinery
基金
国家自然科学基金(编号:41606177)
福建省高校产学合作项目(编号:2015N5006)
关键词
小球藻
烘焙
脂肪酸
色素
抗氧化
Chlorella pyrenoidosa
roasting
fatty acid
pigment
antioxidant activity
