期刊论文

Changes and Interaction of Polyphenols and Maillard Products in Camellia oleifera Seed Oil Stimulated by Heat Treatment

中文

中国粮油学报

1003-0174

2023

38

11

156-162

10.3969/j.issn.1003-0174.2023.11.022

2021YFD1000402:国家重点研发计划

本校为其他机构

为分析热处理激发油茶籽毛油中多酚与美拉德产物含量变化、抗氧能力及互作关系,以油茶籽为原料进行热处理,采用HPLC分析比对酚类和美拉德产物种类及含量,氧化诱导时间评价抗氧能力并通过复配来测定协同百分比.结果表明,油茶籽毛油中含有没食子酸(GA)、焦性没食子酸(PG)、3,4-二羟基苯乙酸(DOPAC)和反式肉桂酸(tCA),其含量随温度升高具有显著性变化;GA、PG、DOPAC抗氧能力随浓度增加而增加,tCA抗氧能力随浓度变化不显著.美拉德产物5-羟甲基糖醛(5-HMF)、3-脱氧葡萄糖醛酮(3-DG)、丙酮醛(MGO)含量随着温度的升高其含量先降低后升高.5-HMF、3-DG抗氧能力随着浓度的升高先增加后降低,MGO抗氧能力随着...

In order to analyze the changes of polyphenols and Maillard products in virgin oil of Camellia oleifera seeds stimulated by heat treatment,the antioxidant capacity and interaction relationship,Camellia oleifera seeds were used as raw materials for heat treatment,and the types and contents of phenols and Maillard products were compared by HPLC analysis.The antioxidant capacity was determined by oxidation induction time,and the synergistic percent-age was determined by compounding.The results indicated that there was gallic acid(GA),pyrogallic acid(PG),3,4-dihydroxyphenylacetic acid(DOPAC),and t...