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| 油茶籽热处理对油茶饼中多糖含量及其抗氧化性影响的研究 |
| Effect of heat treatment of oil-tea camellia seed on content and antioxidant activity of polysaccharides in oil-tea camellia cake |
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| DOI： |
| 中文关键词: 油茶籽 热处理 多糖 抗氧化性 |
| 英文关键词:oil-tea camellia seed heat treatment polysaccharide antioxidant activity |
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| 中文摘要: |
| 考察了热风、红外辐射和微波辐射3种油茶籽热处理方式对油茶饼中多糖含量及其抗氧化性的影响。结果表明：油茶籽仁饼和油茶籽饼中多糖含量分别为44.34、19.27 mg/g，说明多糖主要集中在油茶籽仁中；适度加热可以提高油茶饼中的多糖含量，高温（150?℃）或高火力微波（700 W）加热可能会导致油茶饼中多糖含量下降；油茶籽(仁）中的多糖具有较高的抗氧化活性（ABTS+自由基清除率>92%）；尽管高温加热后油茶饼中的多糖含量有所下降，但是单位多糖的抗氧化性相对提高，这可能由于加热导致油茶籽多糖组成或结构发生了变化。 |
| 英文摘要: |
| The effects of different heat treatments of oil-tea camellia seed consisting of hot air, infrared radiation and microwave radiation on the content and antioxidant activity of polysaccharides in oil-tea camellia cake were investigated. The results showed that the contents of polysaccharides were 44.34, 1927 mg/g respectively in oil-tea camellia kernel cake and oil-tea camellia seed cake, which indicated that polysaccharides were mainly concentrated in the kernel. Moderate heating could increase the content of polysaccharides in oil-tea camellia cake, and high temperature (150?℃) or high- power microwave (700 W) heating could cause the content of polysaccharides to decrease. Polysaccharides from oil-tea camellia had higher antioxidant activity (ABTS+ scavenging rate above 92%). Although the content of polysaccharides in oil-tea camellia cake decreased after high temperature heating, the antioxidant activity of polysaccharides per unit was improved, which might be due to the changes in the composition or structure of oil-tea camellia seed polysaccharides after heating. |
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