期刊论文

Effect of pretreatment on oxidative stability and Maillard reaction of Camellia oleifera seed oil

中文

中南林业科技大学学报

1673-923X

2019

39

9

97-101

10.14067/j.cnki.1673-923x.2019.09.016

国家自然科学基金项目(31700605) 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).

本校为第一机构

为了研究前处理对油茶籽油的抗氧化性影响,采用红外辐射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油和油茶籽仁油中美拉德产物抗氧化性及其含量。美拉德产物的抗氧化活性的测试数据表明: 1)在150℃下反应120 min时油茶籽仁油和油茶籽油清除DPPH自由基分别为82.02%和79.59%;氧化稳定时间分别为11.92 h和7.51 h,说明油茶籽油中的美拉德反应产物均具有抗氧化活性。2)随着加热时间的延长,美拉德产物丙酮醛的生成量逐渐增多,乙二醛和3-脱氧奥苏糖在150 ℃下才产生,乙二醛含量随着加热时间的延长,含量略微增加;在150 ℃下反应120 min后,油茶籽油中丙酮醛和3-脱氧奥苏糖的含量分别为7.94...

In order to study the effect of pretreatment on the antioxidant activity of camellia seed oil, Camellia oleifera seeds were treated by infrared radiation at different time and temperatures, and the antioxidant activity and content of maillard reaction products in Camellia oleifera seed oil and Camellia oleifera seed oil before and after treatment were determined. The antioxidant activity data of maillard reaction products showed that the DPPH free radicals scavenged by camellia seed oil and camellia seed oil were 82.02% and 79.59% respectively ...