热加工处理对核桃氧化及功能成分稳定性的影响
|
摘要
目的:考察不同热加工方式对核桃氧化及功能成分稳定性的影响。方法:以云南核桃为材料,经煎炸(200℃,46 s)、烘烤(130℃,38 min)、水煮(100℃,12 min)3种热加工处理,测定其过氧化值(POV)、茴香胺值(AV),总酚、黄酮、VE和不饱和脂肪酸的含量,并与对照组比较。结果:煎炸、烘烤和水煮3种热处理POV分别增加了2.58,2.07,2.35倍;AV分别增加了8.87,1.45,1.02倍;黄酮和总酚分别增加了40.4%和9.49%、46.8%和2.12%,-8.7%和-48.08%;VE分别减少了37.45%,7.33%,3.80%;3种处理的脂肪酸均有减少,其中烘烤组减少最多,油酸、亚油酸和亚麻酸分别比对照组减少了10.98%,15.97%,18.57%。结论:煎炸处理核桃的氧化和VE稳定性最差,水煮处理核桃的黄酮和总酚稳定性最差,烘烤和煎炸处理对核桃的营养品质影响较大。
The changesof the oxidation and functional components of Yunnan Santai walnuts were studied after different heating process. Compared with the check, the peroxide value(POV), p-anisidine value(AV), total phenols,flavonoids,VE and fat acids were determined and analyzed after three heat treatments: frying(200 ℃, 46 s), roasting(130 ℃,38 min), boiling(100 ℃,12 min). The results showed that, the POV offrying, boiling and baking groups were increased 2.58, 2.07,2.35 times respectively; the AV were increased 8.87, 1.45, 1.02 times respectively; flavonoids and total phenols contentswere increased by 40.4% and 9.49%, 46.8% and 2.12%,-8.7% and-48.08% respectively; VE were reduced by 37.45%, 7.33%, 3.80%; fatty acids contents of all treatments groups were lossed, especially baking,of which oleic acid, linoleic acid and linolenic acid, contents were decreased by 10.98%, 15.97%, 18.57% respectively, comparing with the check; frying have a significant effect on oxidation and VE content of walnuts. Boiling have more effect on flavonoids and total phenols. Frying and baking have more effects on nutritional qualityof walnuts.
The changesof the oxidation and functional components of Yunnan Santai walnuts were studied after different heating process. Compared with the check, the peroxide value(POV), p-anisidine value(AV), total phenols,flavonoids,VE and fat acids were determined and analyzed after three heat treatments: frying(200 ℃, 46 s), roasting(130 ℃,38 min), boiling(100 ℃,12 min). The results showed that, the POV offrying, boiling and baking groups were increased 2.58, 2.07,2.35 times respectively; the AV were increased 8.87, 1.45, 1.02 times respectively; flavonoids and total phenols contentswere increased by 40.4% and 9.49%, 46.8% and 2.12%,-8.7% and-48.08% respectively; VE were reduced by 37.45%, 7.33%, 3.80%; fatty acids contents of all treatments groups were lossed, especially baking,of which oleic acid, linoleic acid and linolenic acid, contents were decreased by 10.98%, 15.97%, 18.57% respectively, comparing with the check; frying have a significant effect on oxidation and VE content of walnuts. Boiling have more effect on flavonoids and total phenols. Frying and baking have more effects on nutritional qualityof walnuts.
引文
[1]Cannella C,Dernini S.Walnut:insights and nutritional value[J].Acta Horticulturae,2005,705(5):547-550.
[2]Li L,Taso R,Yang R,et al.Fatty acid profiles,tocopherol contents,and antioxidant activities of hearnut(Juglansailanthifolia var.cordiformis)and Persian walnut(Juglansregia L.)[J].Journal of Agricultural and Food Chemistry,2007,55(4):1164-1169.
[3]Oliveira I,Sousa A,Ferreira IC,et al.Total phenols,antioxidant potential and antimicrobial activity of walnut(Juglans regia L.)green husks[J].Food and Chemical Toxicology,2008,46(7):2326-2331.
[4]Prasad RBN.Walnuts and pecans[J].Encyclopedia of Food Sciences&Nutrition,2003,33:6071-6079.
[5]SabatéJ,Fraser GE,Burke K,et al.Effects of walnuts on serum lipid levels and blood pressure in normal men[J].New Engl J Med,1993,328(9):603-607.
[6]Abbey M,Noaks M,Belling GB,et al.Partial replacement of saturated fatty acids with almonds or walnutslowers total plasma cholesterol and low-density-lipoproteincholesterol[J].Am J Clin Nutr,1994,59(5):995-999.
[7]Greve LC,Mcgranahan G,Hasey J,et al.Variation in polyunsaturated fatty acid composition of persian walnut[J].Soc Hort Sci,1992,117(3):518-522.
[8]Garcia JM,Agar IT,Streif J,Lipid characterization in kernels from different walnut cultivars[J].Agric Forestry,1994,18(3):195-198.
[9]Beyha OE,Kaya I,Sen SM,et al.Fatty acids composition of walnut(Juglans regia L.)[J].Types Selected in Darende,1995,19(4):299-302.
[10]Sabate J,Fraser GE,Burke K,et al.Effects of walnuts on serum lipid levels and blood pressure in normal men[J].New Engl J Med,1993,328(9):603-607.
[11]李大鹏,王文倩,王晗琦,等.不同贮藏温度对云南三台核桃营养品质的影响[J].中国粮油学报,2013,28(7):70-75.
[12]何婷,赵谋明,崔春.脂肪氧合酶的酶学特性及其活性抑制机理的研究进展[J].食品工业科技,2008(2):291-293.
[13]吕云妮,赵曦,吴俊,等.临安市2004-2008年山核桃制品的检测与分析[J].中国卫生检验杂志,2009,19(1):2647-2649.
[14]陶菲,郜海燕,葛林梅,等.加工工艺对山核桃脂肪氧化的影响[J].中国食品学报,2008,8(1):99-102.
[15]房祥军,郜海燕,陈杭君.山核桃加工、贮藏前后总多酚含量及其抗氧化活性的变化[J].食品科学,2011,32(5):104-107.
[16]葛林梅,郜海燕.山核桃加工过程脂肪酸氧化及抗氧化能力变化研究[J].中国粮油学报,2014,29(1):61-65.
[17]李大鹏,王文倩,王晗琦,等.货架期与0℃下核桃营养功能陈锋与品质稳定性比较[J].中国食品学报,2013,13(10):231-238.
[18]李大鹏,杨春燕,王文倩,等.不同包装条件对云南三台核桃抗氧化功能成分稳定性与品质的影响[J].食品科学,2013,34(12):317-321.
[19]LI DP,Wang WQ,Luan N,et al.Comparisons of walnut quality stability of Yunnan-Santai walnut in different packing conditions[J].Journal of Food,Agriculture&Environment,2013,11(2):22-27.
[20]荣瑞芬,历重先,刘雪峥,等.核桃内种皮营养与功能成分初步分析研究[J].食品科学,2008,29(11):541-543.
[21]雷昌贵,孟宇竹,刘蒙佳,等.食品中多酚类化合物测定方法研究进展[J].粮油食品科技,2007,15(4):61.
[22]GB/T 5009.82-2003食品植物油卫生标准分析方法[S].
[23]GB/T 24304-2009动植物油脂茴香胺值的测定[S].
[24]GB/T 5009.82-2003食品中维生素A维生素E的测定[S].
[25]GB/T 17376-2008动植物油脂脂肪酸甲酯制备[S].
[26]GB/T 17377-2008动植物油脂脂肪酸甲酯的气相色谱分析[S].
[27]GB2716-2005中国食用植物油卫生标准[S].
[28]栾霞,祖丽亚,樊铁.食用油脂中p-茴香胺值的测定[J].中国油脂,2006,31(11):38-40.
[29]高慧敏,张颖君.花生种子脂肪酸含量的微量、快速测定[J].中国农学通报,2010,26(13):98-103.
[30]李大鹏.不同贮藏条件云南三台核桃品质稳定性研究[D].北京:北京联合大学,2013.
[31]Nederal S,Skevin D,Kraljic K,et al.Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils[J].journal of the american oil chemists’society,2012,89(9):1763-1770.
[32]杨金娥,黄庆德,郑畅,等.烤籽温度对压榨亚麻籽油品质的影响[J].中国油脂,2011,3(6):28-31.
[33]Lee SC,Kim JH,Jeong SM,et al.Effect of far-infrared radiation on the antioxidant activity of rice hulls[J].Journal of Agricultural and Food Chemistry,2003,51(15):4400-4403.
[2]Li L,Taso R,Yang R,et al.Fatty acid profiles,tocopherol contents,and antioxidant activities of hearnut(Juglansailanthifolia var.cordiformis)and Persian walnut(Juglansregia L.)[J].Journal of Agricultural and Food Chemistry,2007,55(4):1164-1169.
[3]Oliveira I,Sousa A,Ferreira IC,et al.Total phenols,antioxidant potential and antimicrobial activity of walnut(Juglans regia L.)green husks[J].Food and Chemical Toxicology,2008,46(7):2326-2331.
[4]Prasad RBN.Walnuts and pecans[J].Encyclopedia of Food Sciences&Nutrition,2003,33:6071-6079.
[5]SabatéJ,Fraser GE,Burke K,et al.Effects of walnuts on serum lipid levels and blood pressure in normal men[J].New Engl J Med,1993,328(9):603-607.
[6]Abbey M,Noaks M,Belling GB,et al.Partial replacement of saturated fatty acids with almonds or walnutslowers total plasma cholesterol and low-density-lipoproteincholesterol[J].Am J Clin Nutr,1994,59(5):995-999.
[7]Greve LC,Mcgranahan G,Hasey J,et al.Variation in polyunsaturated fatty acid composition of persian walnut[J].Soc Hort Sci,1992,117(3):518-522.
[8]Garcia JM,Agar IT,Streif J,Lipid characterization in kernels from different walnut cultivars[J].Agric Forestry,1994,18(3):195-198.
[9]Beyha OE,Kaya I,Sen SM,et al.Fatty acids composition of walnut(Juglans regia L.)[J].Types Selected in Darende,1995,19(4):299-302.
[10]Sabate J,Fraser GE,Burke K,et al.Effects of walnuts on serum lipid levels and blood pressure in normal men[J].New Engl J Med,1993,328(9):603-607.
[11]李大鹏,王文倩,王晗琦,等.不同贮藏温度对云南三台核桃营养品质的影响[J].中国粮油学报,2013,28(7):70-75.
[12]何婷,赵谋明,崔春.脂肪氧合酶的酶学特性及其活性抑制机理的研究进展[J].食品工业科技,2008(2):291-293.
[13]吕云妮,赵曦,吴俊,等.临安市2004-2008年山核桃制品的检测与分析[J].中国卫生检验杂志,2009,19(1):2647-2649.
[14]陶菲,郜海燕,葛林梅,等.加工工艺对山核桃脂肪氧化的影响[J].中国食品学报,2008,8(1):99-102.
[15]房祥军,郜海燕,陈杭君.山核桃加工、贮藏前后总多酚含量及其抗氧化活性的变化[J].食品科学,2011,32(5):104-107.
[16]葛林梅,郜海燕.山核桃加工过程脂肪酸氧化及抗氧化能力变化研究[J].中国粮油学报,2014,29(1):61-65.
[17]李大鹏,王文倩,王晗琦,等.货架期与0℃下核桃营养功能陈锋与品质稳定性比较[J].中国食品学报,2013,13(10):231-238.
[18]李大鹏,杨春燕,王文倩,等.不同包装条件对云南三台核桃抗氧化功能成分稳定性与品质的影响[J].食品科学,2013,34(12):317-321.
[19]LI DP,Wang WQ,Luan N,et al.Comparisons of walnut quality stability of Yunnan-Santai walnut in different packing conditions[J].Journal of Food,Agriculture&Environment,2013,11(2):22-27.
[20]荣瑞芬,历重先,刘雪峥,等.核桃内种皮营养与功能成分初步分析研究[J].食品科学,2008,29(11):541-543.
[21]雷昌贵,孟宇竹,刘蒙佳,等.食品中多酚类化合物测定方法研究进展[J].粮油食品科技,2007,15(4):61.
[22]GB/T 5009.82-2003食品植物油卫生标准分析方法[S].
[23]GB/T 24304-2009动植物油脂茴香胺值的测定[S].
[24]GB/T 5009.82-2003食品中维生素A维生素E的测定[S].
[25]GB/T 17376-2008动植物油脂脂肪酸甲酯制备[S].
[26]GB/T 17377-2008动植物油脂脂肪酸甲酯的气相色谱分析[S].
[27]GB2716-2005中国食用植物油卫生标准[S].
[28]栾霞,祖丽亚,樊铁.食用油脂中p-茴香胺值的测定[J].中国油脂,2006,31(11):38-40.
[29]高慧敏,张颖君.花生种子脂肪酸含量的微量、快速测定[J].中国农学通报,2010,26(13):98-103.
[30]李大鹏.不同贮藏条件云南三台核桃品质稳定性研究[D].北京:北京联合大学,2013.
[31]Nederal S,Skevin D,Kraljic K,et al.Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils[J].journal of the american oil chemists’society,2012,89(9):1763-1770.
[32]杨金娥,黄庆德,郑畅,等.烤籽温度对压榨亚麻籽油品质的影响[J].中国油脂,2011,3(6):28-31.
[33]Lee SC,Kim JH,Jeong SM,et al.Effect of far-infrared radiation on the antioxidant activity of rice hulls[J].Journal of Agricultural and Food Chemistry,2003,51(15):4400-4403.