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| 微波预处理对山桐子果细胞结构及油脂品质的影响 |
| Effect of microwave pretreatment on cell structure and oil quality of Idesia polycarpa Maxim. |
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| DOI： |
| 中文关键词: 山桐子果 微波预处理 油脂品质 细胞结构 |
| 英文关键词:Idesia polycarpa Maxim microwave pretreatment oil quality cell structure |
| 基金项目: |
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| 中文摘要: |
| 以山桐子干果为原料，研究了微波预处理对山桐子果细胞结构及压榨山桐子果油品质的影响。结果表明：通过透射电镜发现，微波预处理的山桐子果细胞结构遭到破坏，细胞壁明显破裂，有助于提高出油率。山桐子果经微波预处理后，其油脂酸值、过氧化值没有显著变化；山桐子果油中亚油酸含量最高，微波预处理前后分别达69.50%和68.66%；山桐子果油中甘油三酯的PLL相对含量最高，微波预处理后可达27.38%，其次是LLL，微波预处理后相对含量为16.84%；与未经微波预处理的冷榨山桐子果油相比，微波预处理后生育酚、植物甾醇和总酚含量都有所增加，总生育酚含量增加了382.11 μg/g，总植物甾醇含量增加了496.87 μg/g。微波预处理提高了山桐子果油的抗氧化性，使氧化诱导期延长了2.06 h，DPPH自由基清除活力增加了3.73 μmol/100 g，FRAP总抗氧化能力增加了48.15 μmol/100 g。 |
| 英文摘要: |
| With dry Idesia polycarpa Maxim. as raw material, the effects of microwave pretreatment on the cell structure and quality of pressed Idesia polycarpa Maxim. oil were studied. The results showed that by transmission electron microscopy, the cell structure of microwave pretreated Idesia polycarpa Maxim. was destroyed, and the cell wall was significantly broken, helping to improve the oil yield. After microwave pretreatment, the acid value and peroxide value of Idesia polycarpa Maxim. oil did not change significantly. The linoleic acid content in Idesia polycarpa Maxim. oil was the highest, which reached 69.50% and 68.66% before and after microwave pretreatment. The content of PLL in triacylglycerol of Idesia polycarpa Maxim. oil was the highest, which reached 27.38% after microwave pretreatment, followed by LLL, which reached 16.84%. Compared with the cold pressed Idesia polycarpa Maxim. oil without microwave pretreatment, after microwave pretreatment, the contents of tocopherol, phytosterol and total phenol increased, the content of total tocopherol increased by 382.11 μg/g and contents of total phytosterol increased by 496.87 μg/g. After microwave pretreatment, the antioxidant activity of Idesia polycarpa Maxim. oil increased, the oxidation induction period prolonged by 2.06 h, DPPH radical scavenging activity increased by 3.73 μmol/100 g, and FRAP total antioxidant capacity increased by 48.15 μmol/100 g. |
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