摘要
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抗氧能力随着浓度的变化先增加后趋于平缓。互作分析研究表明:在多酚两两复配中tCA+DOPAC为协同关系,其余为拮抗作用;三三复配中GA+DOPAC+PG为协同作用,其余为拮抗作用;全混时为协同作用。美拉德产物中5-HMF、3-DG、MGO两两复配和全混时均为拮抗作用,多酚与美拉德产物全混时为协同作用。
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 percentage was determined by compounding.The results indicated that there was gallic acid(GA),pyrogallic acid(PG),3,4-dihydroxyphenylacetic acid(DOPAC),and trans cinnamic acid(t CA)in Camellia oleifera seed virgin oil,and the content changed significantly with the increase in temperature;the antioxidant capacities of GA,PG,and DOPAC increased with the increase in concentration,but the antioxidant capacities of t CA did not change significantly.The contents of 5-HMF,3-DG,and MGO in Maillard products decreased first and then increased with the rise of temperature.The antioxidant capacities of 5-HMF and 3-DG increased first and then decreased with the increase of concentration,and the antioxidant capacities of MGO increased first and then tended to be gentle with the change of concentration.The results of interaction analysis indicated that t CA+DOPAC was synergism and the other was antagonism in the pairwise combination of polyphenols;GA+DOPAC+PG were synergism,and the others were antagonism.While synergistic effect was generated in case of full mixing.Maillard products of 5-HMF,3-DG,and MGO were antagonistic when they were mixed in pairs or mixed completely.When polyphenols and Maillard products were mixed completely,having a synergistic effect.
作者
王龙祥
罗凡
杜孟浩
方学智
钟海雁
Wang Longxiang;Luo Fan;Du Menghao;Fang Xuezhi;Zhong Haiyan(Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Hangzhou 311400;School of Food Science and Technology,Central South University of Forestry and Technology,Changsha 410004)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2023年第11期156-162,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划项目(2021YFD1000402)。
关键词
热处理
多酚
美拉德产物
抗氧能力
协同
heat treatment
polyphenols
Maillard products
antioxidation
synergistic
作者简介
第一作者:王龙祥,男,1986年出生,博士,森林食品开发与利用,526572001@qq.com;通信作者:罗凡,女,1980年出生,副研究员,经济林产品加工利用,luofan329@163.com。
