| 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. |
