加工工艺对香榧油脂氧化和抗氧化活性的影响  

Effect of Processing on Lipid Oxidation and Antioxidant Ability of Torreya grandis

作　　者：葛林梅[1] 郜海燕[1] 陈杭君[1] 毛金林[1] 陈文烜[1] 陶菲[1] 房祥军[1] 

机构地区：[1]浙江省农业科学院食品加工研究所,杭州310021

出　　处：《中国粮油学报》2011年第5期42-46,共5页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省自然科学基金(Y3090407)

摘　　要：研究了加工过程香榧酸价、碘价、过氧化值、p-茴香胺值、硫代巴比妥酸还原值和DPPH自由基清除能力的变化趋势,从而了解加工工艺对香榧油脂氧化和抗氧化活性的影响。结果表明,香榧在加工过程中发生了油脂的氧化酸败,其中第1次炒制和调味液浸泡后酸价和过氧化值分别较前道工序增加269.16%、56.07%和80.22%、73.17%;香榧抗氧化能力降低,表现为第1次炒制后硫代巴比妥酸还原值为前道工序的171.18%,而DPPH自由基清除能力下降至75.41%。因此,第1次炒制和调味液浸泡两道工序是影响香榧品质的重要环节。To understand the effects of processing on lipid peroxidation and antioxidant ability of Torreya grandis, the experiments were carried out to evaluate effects of different process on acid value, iodine value, peroxide value, p-anisidine value, TBARS value and DPPH scavenging activity of Torreya grandis. The results showed that lipid oxidation occurred in the process. The acid and peroxide values of Torreya grandis after the process of the first roasting and flavoring liquid immersion increased by 269.16% ,56.07% and 80.22% ,73.17% compared with the previous process, while the antioxidant ability of Torreya grandis reduced. The TBARS value increased to 171.18%, while the DPPH radical scavenging capacity decreased to 75.41%, after the process of the first roasting. Therefore, the first roasting and the flavoring liquid immersion were important processes affecting the quality of Torreya grandis.

关 键 词：香榧 加工 油脂氧化 抗氧化活性 

分 类 号：S664.5[农业科学—果树学]