期刊论文

Effects of Different Drying Methods on Maillard Reaction Products and Their Oxidation Resistant Ability in Oil-Tea Camellia Seed Oil

中文

食品科学

1002-6630

2019

40

23

14-18

10.7506/spkx1002-6630-20181031-378

国家自然科学基金青年科学基金项目(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

以油茶籽油为研究对象,采用热风、红外辐射和微波辐射3种方式进行干燥,通过测定油茶籽油中美拉德反应产物丙酮醛、乙二醛、3-脱氧奥苏糖含量等指标的变化情况,考察不同干燥方式对油茶籽油美拉德反应产物抗氧化性的影响。结果表明:随加热时间的延长,美拉德反应产物丙酮醛、3-脱氧奥苏糖的生成量逐渐增多;经过最高强度(150 ℃红外辐射和热风加热120 min以及高火力微波辐射加热20 min)干燥处理后,3种干燥方式中丙酮醛含量依次为红外辐射>微波辐射>热风,3-脱氧奥苏糖含量依次为红外辐射>微波辐射>热风,3种干燥方式中乙二醛含量均约为7.0 μg/g。美拉德反应产物的抗氧化活性测定结果表明,油茶籽油中的...

The effects of hot air drying,infrared radiation and microwave radiation on the antioxidant activity of Maillard reaction products (MRPs) in oil-tea camellia seed oil (camellia oil) were investigated.The changes in the oxidation stability of camellia oil were investigated by measuring the contents of pyruvic aldehyde,glyoxal and 3-deoxyglucosone.The results showed that the production of pyruvic aldehyde and 3-deoxyglucosone increased with heating time,and the contents of pyruvic aldehyde and 3-deoxyglucosone in the camellia oils from the three ...