期刊论文

Camellia Seed Maillard Reaction and Its Product Antioxidant Resistance

中文

中国粮油学报

1003-0174

2019

34

2

67-72

10.3969/j.issn.1003-0174.2019.02.012

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

本校为第一机构

为了研究油茶籽美拉德反应发生规律,采用不同加热时间与温度处理油茶籽,并测定反应前后油茶籽中还原糖含量、游离氨基酸含量、水分含量、pH值、褐变程度、色值以及美拉德反应产物及其抗氧化性等指标。结果表明:油茶籽在120℃和150℃的温度下随着加热时间延长还原糖含量、游离氨基酸含量、pH值和水分降低最多。油茶籽在120℃和150℃的温度下加热60 min时产生美拉德产物最多且具有明显抗氧化能力,清除DPPH·自由基率分别是43. 06%和48. 87%;清除ABTS~+·自由基率分别是81. 43%和89. 81%。本研究对深入了解油茶籽在加工过程中内部化学物性变化规律及其氧化稳定性特性具有重要意义。

In order to study the occurring regularity of the Maillard reaction in camellia oleifera seeds, the camellia oleifera seeds were treated with different heating time and temperature, and the contents of reducing sugar, free amino acid, moisture, pH, browning degree and color of the camellia oleifera seeds before and after the reaction were measured. Values and indicators of Maillard reaction products and the antioxidant properties were also determined. The results showed that the reduction of reducing sugar content, free amino acid content, pH v...