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| 榨前微波处理对油茶粕活性成分及抗氧化性的影响 |
| Influences of pre-pressing microwave treatment on active ingredients and antioxidant activity of oil-tea camellia seed meal |
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| DOI：10.12166/j.zgyz.1003-7969/2020.03.022 |
| 中文关键词: 油茶籽 油茶粕 微波处理 活性成分 抗氧化性 |
| 英文关键词:oil-tea camellia seed oil-tea camellia seed meal microwave treatment active ingredient antioxidant activity |
| 基金项目:国家重点研发计划课题（2016YFD0600803）；浙江省科技计划项目（2017C02003） |
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| 中文摘要: |
| 通过不同微波功率和时间辐射油茶籽，测定油茶粕中茶皂素、蛋白质、粗多糖、总酚、糠氨酸含量以及DPPH自由基清除能力的变化规律，研究榨前微波处理对油茶粕活性成分及抗氧化性的影响。结果表明：随微波加热时间延长，低功率（245、420 W）微波处理油茶籽后，油茶粕中茶皂素含量稍有上升，随后下降；较高功率（560、700 W）微波处理后，茶皂素含量呈上升趋势；微波处理对油茶粕中蛋白质含量影响不大；微波处理后油茶粕中粗多糖含量整体呈下降趋势，但420、560、700 W处理20、5、10 min后含量分别比初始升高66.9%、79.6%和116.0%；微波处理后油茶粕中总酚含量呈先降低后升高再降低的趋势，且微波功率越高，总酚含量越高；微波功率较低（245 W）时，糠氨酸含量先降低后略有升高，微波功率较高（420、560、700 W）时，糠氨酸含量先升高后降低。245 W和700 W微波功率处理时油茶粕对DPPH自由基清除率先升高后降低，560 W时呈整体上升趋势，420 W呈波动状态。 |
| 英文摘要: |
| The changes of tea saponin, protein, crude polysaccharide, total phenol, furosine content and DPPH free radical scavenging ability of oil-tea camellia seed meal were determined by different microwave power and time radiation of oil-tea camellia seed to study the influences of pre-pressing microwave treatment on active ingredients and antioxidant activity of oil-tea camellia seed meal. The results showed that with the prolonging of microwave time of oil-tea camellia seed, the tea saponin content in oil-tea camellia seed meal temporarily increased slightly then decreased after low power microwave (245,420 W) treatment, but its content increased after high power microwave (560,700 W) treatment.Microwave treatment had little effect on the content of protein in oil-tea camellia seed meal. The content of crude polysaccharide in oil-tea camellia seed meal decreased, but its content increased by 66.9%, 79.6% and 116.0% respectively, after 420, 560,700 W microwave treatment for 20, 5, 10 min. After microwave treatment, the content of total phenol decreased first, then increased and then decreased,and the higher the microwave power, the higher the total phenol content. When the microwave power was low (245 W), the furosine content decreased first and then increased slightly,while its content increased first and then decreased when the microwave power was higher (420, 560, 700 W). When the microwave power was 245 W and 700 W, the scavenging rate of DPPH free radical increased first and then decreased,and it showed an overall upward trend at 560 W, and fluctuated at 420 W. |
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