杨楠,罗凡,费学谦,钟海雁.油茶籽中美拉德反应产物的抗氧化性及其含量分析[J].林业科学研究,2019,32(3):135-141
油茶籽中美拉德反应产物的抗氧化性及其含量分析
Antioxidant Activity and Content Analysis of Maillard Reaction Products in Camellia Seed
投稿时间:2018-08-13  修订日期:2018-10-19
DOI:10.13275/j.cnki.lykxyj.2019.03.018
中文关键词:  油茶籽  美拉德反应  抗氧化性
英文关键词:Camellia seed  Maillard reaction  oxidation resistance
基金项目:国家自然科学基金项目(31700605);中国林科院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)
作者单位E-mail
杨楠 中国林业科学研究院亚热带林业研究所, 浙江 杭州 311400
中南林业科技大学食品学院, 湖南 长沙 410004 
 
罗凡 中国林业科学研究院亚热带林业研究所, 浙江 杭州 311400 luofan329@163.com 
费学谦 中国林业科学研究院亚热带林业研究所, 浙江 杭州 311400  
钟海雁 中南林业科技大学食品学院, 湖南 长沙 410004  
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中文摘要:
      [目的]研究前处理对油茶籽的抗氧化性影响。[方法]采用红外加热对油茶籽进行不同时间与温度的处理,并测定处理前后油茶籽和油茶籽仁中美拉德反应产物含量及其抗氧化性。[结果]研究发现随加热时间的延长,美拉德反应产物5-羟甲基糠醛、丙酮醛、乙二醛、3-脱氧奥苏糖的生成量逐渐增多;在150℃下反应120 min后,油茶籽中5-羟甲基糠醛、丙酮醛、乙二醛、3-脱氧奥苏糖的含量分别为10.929、34.620、11.054和36.627 μg·g-1,油茶籽仁中其含量分别为16.950、55.217、20.216和72.390 μg·g-1,后者分别是前者的1.55、1.59、1.8和1.97倍,说明美拉德反应主要在油茶籽仁中发生。对美拉德反应产物氧化活性的测试数据表明,油茶籽中的美拉德反应产物均具有抗氧化活性,在150℃下反应120 min时,油茶籽仁和油茶籽清除DPPH自由基与抗氧化活性均达到最高,前者分别为99.18%和81.47%,后者分别为97.44%和74.97%。[结论]比较发生美拉德反应的油茶籽仁与油茶籽的DPPH清除率与抗氧化活性发现,油茶籽仁抗氧化活性强于油茶籽抗氧化活性。
英文摘要:
      [Objective] To study the effect of pre-treatment treatment on the antioxidant activity of Camellia oleifera seeds.[Method] The C. oleifera seeds were treated with different time and temperature by infrared heating, and the content and antioxidant capacity of Maillard products in C. oleifera seeds and C. oleifera seed kernels were determined before and after treatment.[Result] It was found that the formation of Maillard product 5-hydroxymethylfurfural, pyruvic aldehyde, glyoxal and 3-deoxyosucate increased with the prolongation of heating time. The amount of 5-hydroxymethylfurfural, pyruvic aldehyde, glyoxal and 3-deoxyosucate in whole seeds were 10.929, 34.620, 11.054 and 36.627 μg·g-1 respectively after 120 min reaction at 150℃. Their contents in C. oleifera seed kernels were 16.950, 55.217, 20.216 and 72.390 μg·g-1, respectively, which were 1.55, 1.59, 1.8 and 1.97 times of the former, indicating that the Maillard reaction was occurred mainly in Camellia seed kernels. The test data of the oxidation activity of Maillard products showed that the Maillard reaction products in C. oleifera had antioxidative activity. When reacted at 150℃ for 120 min, the DPPH free radicals and antioxidant activities of C. oleifera seeds and seed kernels reached the highest, which for the former being 99.18% and 81.47%, while that for the latter being 97.44% and 74.97% respectively.[Conclusion] The antioxidant activity of C. oleifera seed kernels is stronger than that of whole seed.
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