摘要
采用油浴加热、烤箱烘焙和微波加热方式处理芝麻后进行脱脂,探讨不同热处理方式下所获芝麻粕中木脂素(芝麻酚、芝麻素、芝麻林素)、总酚、总黄酮含量及体外抗氧化能力的变化,并分析上述物质与抗氧化能力之间的相关性。结果表明,在一定条件下,3种热处理方式能显著提高芝麻酚和总酚的含量及抗氧化能力,且油浴加热的影响显著高于烤箱烘焙和微波加热(P<0.05);芝麻酚、总酚含量及抗氧化综合能力最大值均出现在油浴加热210℃时。随油浴加热温度或微波加热功率的增加,总黄酮含量先保持稳定后有上调趋势,在烤箱烘焙处理中则随温度上升而不断下降。总的来说,油浴加热对抗氧化能力的提升最为显著,其次是微波加热,影响最小的是烤箱烘焙处理,该研究为芝麻副产物的综合利用提供理论依据。
Sesame seeds were treated with oil bath heating,oven roasting and microwave heating and then defatted to investigate the changes of lignans(sesamol,sesamin and sesamolin),total phenols,total flavonoids content and in vitro antioxidant capacity in the obtained sesame meal under different heat treatments,and to analyze the correlation between the above substances and antioxidant capacity.The results showed that under certain conditions,the three heat treatments significantly increased the content and antioxidant capacity of sesamol and total phenol,and the effect of oil bath heating was significantly higher than that of oven baking and microwave heating(P<0.05);the maximum values of sesamol,total phenol content and combined antioxidant capacity all appeared at 210℃when the oil bath was heated.With the increase of oil bath heating temperature or microwave heating power,the total flavonoid content first remained stable and then tended to be adjusted upward,while in the oven roasting treatment,it kept decreasing with the increase of temperature.Overall,oil bath heating showed the most significant improvement in antioxidant capacity,followed by microwave heating,with the least effective being the oven roasting treatment,and this study provides a theoretical basis for the comprehensive utilization of sesame by-products.
作者
权化丽
李文辉
梁欣梅
付桂明
万茵
QUAN Huali;LI Wenhui;LIANG Xinmei;FU Guiming;WAN Yin(State Key Laboratory of Food Science and Technology,College of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第13期133-139,共7页
Food and Fermentation Industries
基金
国家自然科学基金项目(31360391)
江西省重点研发计划项目(20192BBF60037)。
作者简介
第一作者:权化丽,硕士研究生;通讯作者:万茵,教授,E-mail:yinwan@ncu.edu.cn。
