期刊论文

Effect of maillard reaction on antioxidation of Camellia oleifera seed oil

中文

食品与机械

1003-5788

2019

35

1

69-74

10.13652/j.issn.1003-5788.2019.01.012

国家自然科学基金项目(编号:31700605) 中央级公益性科研院所基本科研业务费专项资金项目(编号:CAFYBB2017ZA004-10).

本校为第一机构

采用不同加热时间与温度处理的油茶籽油,测定加热前后油茶籽油的氧化稳定时间、水分、褐变程度、色值以及美拉德反应产物含量及其抗氧化性等指标.结果 表明:压榨油茶籽油的氧化稳定时间随加热时间延长呈先增大后趋于平稳的变化规律,在加热前期(20 min),氧化稳定时间上升最显著,在加热20 min时30,60,90,120,150℃下的氧化稳定时间分别比加热前增加2.10,4.46,4.93,5.20,6.17倍.随着加热时间的延长油茶籽油中水分呈下降趋势,褐变程度加剧,颜色加深.采用高效液相色谱测定油茶籽油中的美拉德产物,发现加热前后油茶籽油中未检测到羟甲基糠醛;随着加热时间的延长,丙酮醛的含量呈先增加后趋于降低,150℃...

In order to study the relationship between Maillard reaction products and antioxidant activity of Camellia oleifera seed oil,determined the Camellia seed oil treated with different heating time and temperature before and after heating was used to determine its oxidation stability time,moisture,browning degree and color value,and the content and oxidation resistance of Maillard reaction products.The results showed that the oxidation stability time of pressed Camellia seed oil after heating first increased and then stabilized.In the early stage o...