期刊论文

Influences of pre-pressing microwave treatment on active ingredients andantioxidant activity of oil-tea camellia seed meal

中文

中国油脂

1003-7969

2020

45

03

110-114

10.12166/j.zgyz.1003-7969/2020.03.022

国家重点研发计划课题（2016YFD0600803）； 浙江省科技计划项目（2017C02003）；

本校为第一机构

通过不同微波功率和时间辐射油茶籽,测定油茶粕中茶皂素、蛋白质、粗多糖、总酚、糠氨酸含量以及DPPH自由基清除能力的变化规律,研究榨前微波处理对油茶粕活性成分及抗氧化性的影响。结果表明:随微波加热时间延长,低功率(245、420 W)微波处理油茶籽后,油茶粕中茶皂素含量稍有上升,随后下降;较高功率(560、700 W)微波处理后,茶皂素含量呈上升趋势;微波处理对油茶粕中蛋白质含量影响不大;微波处理后油茶粕中粗多糖含量整体呈下降趋势,但420、560、700 W处理20、5、10 min后含量分别比初始升高66.9%、79.6%和116.0%;微波处理后油茶粕中总酚含量呈先降低后升高再降低的趋势,且微波功率越高,总酚含量...

The changes of tea saponin,protein,crude polysaccharide,total phenol,furosine content and DPPH free radical scavenging ability of oil-tea camellia seed meal were determined by different microwave power and time radiation of oil-tea camellia seed to study the influences of pre-pressing microwave treatment on active ingredients and antioxidant activity of oil-tea camellia seed meal.The results showed that with the prolonging of microwave time of oil-tea camellia seed,the tea saponin content in oil-tea camellia seed meal temporarily increased slightly then decreased after low power microwave (245...