水煮杀青对槟榔营养物质和抗氧化能力的影响

Impact of Boiling Fixation on Nutrients and Antioxidant Capacity of Areca Nut

以槟榔鲜果为研究对象,研究不同水煮杀青时间(0,20,25和30 min)对槟榔主要营养物质及抗氧化活性的影响。结果表明,水煮杀青显著降低半纤维素含量,纤维素变化不明显,水煮杀青处理30 min时,木质素含量显著增加8.09%(P<0.05)。蛋白质和脂肪含量均逐渐降低,但脂肪变化显著,处理30 min时,脂肪含量较对照组显著降低21.55%(P<0.05)。槟榔的总酚和总黄酮含量均随杀青时间的延长呈先上升后下降趋势,抗氧化能力变化与之相似,水煮杀青20 min时均达到最大值。相关性分析说明,槟榔的总酚和总黄酮含量与其抗氧化能力呈极显著正相关(P<0.01)。水煮杀青20 min有利于槟榔营养物质和抗氧化能力的保持和提升。试验为槟榔的科学合理加工与高值化利用提供一定参考。

The effects of different boiling fixation time(0,20,25 and 30 min) on the main nutrients and antioxidant activities of areca nut were studied.The results showed that the content of hemicellulose was significantly reduced by boiling fixation,while the change of cellulose was not obvious.When boiling fixation for 30 min,the lignin content was significantly increased by 8.09%(P<0.05).The contents of protein and fat were decreased gradually,but the changes of fat were significant.After treatment for 30 min,the content of fat was significantly decreased by 21.55% compared with the control group(P<0.05).The contents of total phenol and total flavone of areca nut increased at first and then decreased with the extension of boiling fixation time,the antioxidant capacity of areca nut was similar to that of areca nut,and they reached the maximum value after 20 min of boiling fixation.Correlation analysis showed that the contents of total phenol and total flavone in areca nut were significantly positively correlated with their antioxidant capacity(P<0.01).The 20 min of boiling fixation was conducive to the maintenance and enhancement of areca nut nutrients and antioxidant capacity.It provided some reference for scientific and rational processing and high value utilization of areca nut.