南瓜籽热处理工艺对南瓜籽油活性成分的影响  

Effects of thermal treatments on the bioactive components of pumpkin seed oil

作　　者：王璐 OLGA Padilla-Zakour 陈杰博[1] 黄文城 WANG Lu;OLGA Padilla-Zakour;CHEN Jie-bo;HUANG Wen-cheng(National Engineering Research Center of Sugercane,Fujiang Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Department of Food Science,Cornell University,Geneva 14456,New York,USA;College of Mechanical and Electric,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)

机构地区：[1]福建农林大学国家甘蔗工程技术研究中心,福建福州350002 [2]康奈尔大学食品科学系,美国纽约州杰尼瓦,14456 [3]福建农林大学机电工程学院,福建福州350002

出　　处：《粮食与油脂》2019年第10期56-59,共4页Cereals & Oils

基　　金：国家甘蔗工程技术研究中心主任基金(KJG16005Q);福建农林大学科研启动经费(71201800404)

摘　　要：研究了南瓜籽烘干和烘炒工艺对南瓜籽油中活性成分的影响。结果表明:烘干南瓜籽油维生素E、类胡萝卜素、总酚含量显著高于烘炒南瓜籽油(P<0.05)。木犀草素是南瓜籽油中的主要酚类物质。同一热处理工艺下,维生素E、总酚随温度的升高而增加,类胡萝卜素随温度的升高而减少,温度对酚类物质含量没有显著影响。采用烘干南瓜籽榨取的南瓜籽油营养价值更高,功能性更强。The effects of drying and roasting process on the bioactive components of pumpkin seeds oil were investigated.The content of vitamin E,carotenoids and total phenolic in dried seed oil was significant higher than that in roasted seed oil(P<0.05).Luteolin was the major phenolic in pumpkin seed oil.For same thermal treatment,vitamin E and total phenols were increased with the increase of thermal temperature,while carotenoids were decreased.Thermal treatment had no obvious influences on phenolic compounds.The oil pressed with dried pumpkin seed had the highest nutritional value and the best health benefits.

关 键 词：热处理 南瓜籽油 维生素E 类胡萝卜素 酚类物质 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]