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油茶籽热处理对油茶饼中多糖含量及其抗氧化性影响的研究 被引量:8

Effect of heat treatment of oil-tea camellia seed on content and antioxidant activity of polysaccharides in oil-tea camellia cake
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摘要 考察了热风、红外辐射和微波辐射3种油茶籽热处理方式对油茶饼中多糖含量及其抗氧化性的影响。结果表明:油茶籽仁饼和油茶籽饼中多糖含量分别为44. 34、19. 27 mg/g,说明多糖主要集中在油茶籽仁中;适度加热可以提高油茶饼中的多糖含量,高温(150℃)或高火力微波(700 W)加热可能会导致油茶饼中多糖含量下降;油茶籽(仁)中的多糖具有较高的抗氧化活性(ABTS+自由基清除率> 92%);尽管高温加热后油茶饼中的多糖含量有所下降,但是单位多糖的抗氧化性相对提高,这可能由于加热导致油茶籽多糖组成或结构发生了变化。 The effects of different heat treatments of oil-tea camellia seed consisting of hot air,infrared radiation and microwave radiation on the content and antioxidant activity of polysaccharides in oil-tea camellia cake were investigated.The results showed that the contents of polysaccharides were 44.34,19.27 mg/g respectively in oil-tea camellia kernel cake and oil-tea camellia seed cake,which indicated that polysaccharides were mainly concentrated in the kernel.Moderate heating could increase the content of polysaccharides in oil-tea camellia cake,and high temperature(150℃)or high-power microwave(700 W)heating could cause the content of polysaccharides to decrease.Polysaccharides from oil-tea camellia had higher antioxidant activity(ABTS+scavenging rate above 92%).Although the content of polysaccharides in oil-tea camellia cake decreased after high temperature heating,the antioxidant activity of polysaccharides per unit was improved,which might be due to the changes in the composition or structure of oil-tea camellia seed polysaccharides after heating.
作者 罗凡 黄美群 胡立松 王超 LUO Fan;HUANG Meiqun;HU Lisong;WANG Chao(Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Hangzhou 311400,China;School of Agricultural and Food Science,Zhejiang A&F University,Hangzhou 311300,China)
出处 《中国油脂》 CAS CSCD 北大核心 2019年第8期41-45,共5页 China Oils and Fats
基金 国家重点研发计划课题(2016YFD0600803) 浙江省科技计划项目(2017C02003) 中央级公益性科研院所基本科研业务费专项资金项目(CAFYBB2017ZA004-10)
关键词 油茶籽 热处理 多糖 抗氧化性 oil-tea camellia seed heat treatment polysaccharide antioxidant activity
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