常压油炸与空气油炸对凡纳滨对虾中虾青素含量及抗氧化活性的影响

Effects of Deep Frying and Air Frying on Astaxanthin Content and Antioxidant Activity of Litopenaeus vannamei

目的:对比研究常压油炸与空气油炸对凡纳滨对虾虾青素含量以及抗氧化活性的影响。方法:利用有机溶剂提取法提取虾青素,高效液相色谱法测定虾青素含量,以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)(2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基和羟自由基清除率为指标分析常压油炸与空气油炸虾青素提取物的体外抗氧化活性。结果:两种加热方法对凡纳滨对虾的影响不同,加热后对虾的颜色变化与虾青素含量有关,在空气油炸过程中,凡纳滨对虾虾肉的虾青素含量呈先增大后减小的趋势,抗氧化活性呈逐渐上升至平稳的趋势。200℃空气油炸240 s时对虾的虾青素含量以及抗氧化活性增加最明显,常压油炸加热使虾青素含量以及抗氧化活性损失严重,随着加热时间的延长不断下降。结论:空气油炸对虾青素含量及体外抗氧化活性的影响比常压油炸小。

Objective:To comparatively investigate the effects of deep frying and air frying on the astaxanthin content and antioxidant activity of Litopenaeus vannamei.Methods:Astaxanthin was extracted by organic solvent extraction,and the content of astaxanthin was determined by high performance liquid chromatography(HPLC).The antioxidant activity in vitro was determined by 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical and hydroxyl radical scavenging assays.Results:The effects of the two heating methods on shrimp were different.The color change of shrimp after heating was highly related to astaxanthin content.During the air frying process,the astaxanthin content increased first and then decreased,while the antioxidant activity gradually increased followed by leveling off.Air frying at 200℃for 240 s resulted in the largest increase in the content of astaxanthin and antioxidant activity,while deep frying caused great losses of astaxanthin content and antioxidant activity,which increased with heating time.Conclusion:Air frying has less effect on astaxanthin content and in vitro antioxidant activity of Litopenaeus vannamei than deep frying.