油茶籽中美拉德反应产物的抗氧化性及其含量分析
|
摘要
[目的]研究前处理对油茶籽的抗氧化性影响。[方法]采用红外加热对油茶籽进行不同时间与温度的处理,并测定处理前后油茶籽和油茶籽仁中美拉德反应产物含量及其抗氧化性。[结果]研究发现随加热时间的延长,美拉德反应产物5-羟甲基糠醛、丙酮醛、乙二醛、3-脱氧奥苏糖的生成量逐渐增多;在150℃下反应120 min后,油茶籽中5-羟甲基糠醛、丙酮醛、乙二醛、3-脱氧奥苏糖的含量分别为10.929、34.620、11.054和36.627μg·g~(-1),油茶籽仁中其含量分别为16.950、55.217、20.216和72.390μg·g~(-1),后者分别是前者的1.55、1.59、1.8和1.97倍,说明美拉德反应主要在油茶籽仁中发生。对美拉德反应产物氧化活性的测试数据表明,油茶籽中的美拉德反应产物均具有抗氧化活性,在150℃下反应120 min时,油茶籽仁和油茶籽清除DPPH自由基与抗氧化活性均达到最高,前者分别为99.18%和81.47%,后者分别为97.44%和74.97%。[结论]比较发生美拉德反应的油茶籽仁与油茶籽的DPPH清除率与抗氧化活性发现,油茶籽仁抗氧化活性强于油茶籽抗氧化活性。
[Objective] To study the effect of pre-treatment treatment on the antioxidant activity of Camellia oleifera seeds. [Method] The C. oleifera seeds were treated with different time and temperature by infrared heating, and the content and antioxidant capacity of Maillard products in C. oleifera seeds and C. oleifera seed kernels were determined before and after treatment. [Result] It was found that the formation of Maillard product 5-hydroxymethylfurfural, pyruvic aldehyde, glyoxal and 3-deoxyosucate increased with the prolongation of heating time. The amount of 5-hydroxymethylfurfural, pyruvic aldehyde, glyoxal and 3-deoxyosucate in whole seeds were 10.929, 34.620, 11.054 and 36.627 μg·g~(-1) respectively after 120 min reaction at 150℃. Their contents in C. oleifera seed kernels were 16.950, 55.217, 20.216 and 72.390 μg·g~(-1), respectively, which were 1.55, 1.59, 1.8 and 1.97 times of the former, indicating that the Maillard reaction was occurred mainly in Camellia seed kernels. The test data of the oxidation activity of Maillard products showed that the Maillard reaction products in C. oleifera had antioxidative activity. When reacted at 150℃ for 120 min, the DPPH free radicals and antioxidant activities of C. oleifera seeds and seed kernels reached the highest, which for the former being 99.18% and 81.47%, while that for the latter being 97.44% and 74.97% respectively. [Conclusion] The antioxidant activity of C. oleifera seed kernels is stronger than that of whole seed.
[Objective] To study the effect of pre-treatment treatment on the antioxidant activity of Camellia oleifera seeds. [Method] The C. oleifera seeds were treated with different time and temperature by infrared heating, and the content and antioxidant capacity of Maillard products in C. oleifera seeds and C. oleifera seed kernels were determined before and after treatment. [Result] It was found that the formation of Maillard product 5-hydroxymethylfurfural, pyruvic aldehyde, glyoxal and 3-deoxyosucate increased with the prolongation of heating time. The amount of 5-hydroxymethylfurfural, pyruvic aldehyde, glyoxal and 3-deoxyosucate in whole seeds were 10.929, 34.620, 11.054 and 36.627 μg·g~(-1) respectively after 120 min reaction at 150℃. Their contents in C. oleifera seed kernels were 16.950, 55.217, 20.216 and 72.390 μg·g~(-1), respectively, which were 1.55, 1.59, 1.8 and 1.97 times of the former, indicating that the Maillard reaction was occurred mainly in Camellia seed kernels. The test data of the oxidation activity of Maillard products showed that the Maillard reaction products in C. oleifera had antioxidative activity. When reacted at 150℃ for 120 min, the DPPH free radicals and antioxidant activities of C. oleifera seeds and seed kernels reached the highest, which for the former being 99.18% and 81.47%, while that for the latter being 97.44% and 74.97% respectively. [Conclusion] The antioxidant activity of C. oleifera seed kernels is stronger than that of whole seed.
引文
[1] 罗凡,费学谦,杨楠,等.热处理延长油茶籽油氧化稳定性研究[J].中国油脂,2018,43(9):17-29.
[2] 马志玲,王延平,吴京洪.模式美拉德反应产物抗氧化性能的研究[J].中国油脂,2002,27(4):68-71.
[3] 魏长庆,刘文玉,陈卓,等.亚麻籽油中Maillard 源挥发性香气形成机理的初步研究[J].中国油脂,2018,43(2):31-36.
[4] Durmaz G,Karabulut I,Top?u A,et al.Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil[J].Journal of the American Oil Chemists' Society,2010,87(4):401-409.
[5] 罗晓岚,朱文鑫.油茶籽油加工和油茶资源综合利用[J].中国油脂,2010,35(9):13-17.
[6] 张婕,吴之强,万辉,等 .油茶籽预处理压榨工艺的探讨[J].粮食与食品工业,2014,21(4):41-43.
[7] 罗凡,郭少海,费学谦,等.压榨条件对油茶籽毛油挥发性成分及品质的影响[J].中国粮油学报,2015,30(4):61-66.
[8] 谢凡.烤鸭中美拉德反应的研究[D].上海:上海应用技术学院,2015.
[9] Glomb M A,Tschirnich R.Detection of r-dicarbonyl compouds in maillard reaction systems and in vivio[J].Journal of Agricultural and Food Chemistry,2001,49(11):5543-5550.
[10] Singh N,Ragini P S.Free radical scavenging activity of an aqueous extract of potato peel[J].Food Chemistry,2004,85(4):611-616.
[11] 罗凡,费学谦,李康雄,等.加工工艺对油茶籽油氧化稳定性及酚类物质含量的影响[J].农业工程学报,2016,32(14):293-299.
[12] 阚建全.食品化学[M].2版.北京:中国农业大学出版社,2008:112-116.
[13] 赵玲,张兰,李雅莉,等.5-羟甲基糠醛对脑缺血再灌注模型小鼠记忆及脑部自由基的影响[J].中国药房,2007,18(13):974-976.
[14] 章银良,周文权.美拉德反应产物5-羟甲基糠醛含量与抗氧化活性关系研究[J].中国调味品,2013,38(1):36-40.
[15] Sahin H,Topuz A,Pischetsrieder M,et al.Effect of roasting process on the phenolic,antioxidant and browning properties of carob powder[J].Europe Food Reseach Technology,2009,230(1):155-161.
[16] 孔保华,李菁,刘骞.美拉德反应产物抗氧化机理及影响因素的研究进展[J].东北农业大学学报,2011,42(11):9-13.
[17] 刘红.微波焙烤条件对饼干品质的影响及美拉德有害产物的控制研究[D].天津:天津科技大学,2017.
[18] 曾献,袁英姿,曹清明,等.油茶籽多酚的提取研究[J].食品与机械,2008,24(4):67-72.
[19] 龙婷,吴雪辉,容欧,等.油茶籽预处理方法对茶油品质的影响研究[J].中国粮油学报,2017,32(7):79-83.
[2] 马志玲,王延平,吴京洪.模式美拉德反应产物抗氧化性能的研究[J].中国油脂,2002,27(4):68-71.
[3] 魏长庆,刘文玉,陈卓,等.亚麻籽油中Maillard 源挥发性香气形成机理的初步研究[J].中国油脂,2018,43(2):31-36.
[4] Durmaz G,Karabulut I,Top?u A,et al.Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil[J].Journal of the American Oil Chemists' Society,2010,87(4):401-409.
[5] 罗晓岚,朱文鑫.油茶籽油加工和油茶资源综合利用[J].中国油脂,2010,35(9):13-17.
[6] 张婕,吴之强,万辉,等 .油茶籽预处理压榨工艺的探讨[J].粮食与食品工业,2014,21(4):41-43.
[7] 罗凡,郭少海,费学谦,等.压榨条件对油茶籽毛油挥发性成分及品质的影响[J].中国粮油学报,2015,30(4):61-66.
[8] 谢凡.烤鸭中美拉德反应的研究[D].上海:上海应用技术学院,2015.
[9] Glomb M A,Tschirnich R.Detection of r-dicarbonyl compouds in maillard reaction systems and in vivio[J].Journal of Agricultural and Food Chemistry,2001,49(11):5543-5550.
[10] Singh N,Ragini P S.Free radical scavenging activity of an aqueous extract of potato peel[J].Food Chemistry,2004,85(4):611-616.
[11] 罗凡,费学谦,李康雄,等.加工工艺对油茶籽油氧化稳定性及酚类物质含量的影响[J].农业工程学报,2016,32(14):293-299.
[12] 阚建全.食品化学[M].2版.北京:中国农业大学出版社,2008:112-116.
[13] 赵玲,张兰,李雅莉,等.5-羟甲基糠醛对脑缺血再灌注模型小鼠记忆及脑部自由基的影响[J].中国药房,2007,18(13):974-976.
[14] 章银良,周文权.美拉德反应产物5-羟甲基糠醛含量与抗氧化活性关系研究[J].中国调味品,2013,38(1):36-40.
[15] Sahin H,Topuz A,Pischetsrieder M,et al.Effect of roasting process on the phenolic,antioxidant and browning properties of carob powder[J].Europe Food Reseach Technology,2009,230(1):155-161.
[16] 孔保华,李菁,刘骞.美拉德反应产物抗氧化机理及影响因素的研究进展[J].东北农业大学学报,2011,42(11):9-13.
[17] 刘红.微波焙烤条件对饼干品质的影响及美拉德有害产物的控制研究[D].天津:天津科技大学,2017.
[18] 曾献,袁英姿,曹清明,等.油茶籽多酚的提取研究[J].食品与机械,2008,24(4):67-72.
[19] 龙婷,吴雪辉,容欧,等.油茶籽预处理方法对茶油品质的影响研究[J].中国粮油学报,2017,32(7):79-83.