常压油炸与空气油炸对凡纳滨对虾中虾青素含量及抗氧化活性的影响  

Effects of Deep Frying and Air Frying on Astaxanthin Content and Antioxidant Activity of Litopenaeus vannamei

作　　者：江嘉琦 张旭飞 吉宏武 刘书成 任惠峰[3] 毛伟杰 JIANG Jiaqi;ZHANG Xufei;JI Hongwu;LIU Shucheng;REN Huifeng;MAO Weijie(Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Graduate School of Marine Science and Technology,Tokyo University of Marine Science and Technology,Tokyo 1088477,Japan)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088 [2]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034 [3]东京海洋大学海洋科学技术研究科,日本东京1088477

出　　处：《食品科学》2022年第13期33-39,共7页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2020YFD0900205);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。

摘　　要：目的:对比研究常压油炸与空气油炸对凡纳滨对虾虾青素含量以及抗氧化活性的影响。方法:利用有机溶剂提取法提取虾青素,高效液相色谱法测定虾青素含量,以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)(2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基和羟自由基清除率为指标分析常压油炸与空气油炸虾青素提取物的体外抗氧化活性。结果:两种加热方法对凡纳滨对虾的影响不同,加热后对虾的颜色变化与虾青素含量有关,在空气油炸过程中,凡纳滨对虾虾肉的虾青素含量呈先增大后减小的趋势,抗氧化活性呈逐渐上升至平稳的趋势。200℃空气油炸240 s时对虾的虾青素含量以及抗氧化活性增加最明显,常压油炸加热使虾青素含量以及抗氧化活性损失严重,随着加热时间的延长不断下降。结论:空气油炸对虾青素含量及体外抗氧化活性的影响比常压油炸小。Objective:To comparatively investigate the effects of deep frying and air frying on the astaxanthin content and antioxidant activity of Litopenaeus vannamei.Methods:Astaxanthin was extracted by organic solvent extraction,and the content of astaxanthin was determined by high performance liquid chromatography(HPLC).The antioxidant activity in vitro was determined by 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical and hydroxyl radical scavenging assays.Results:The effects of the two heating methods on shrimp were different.The color change of shrimp after heating was highly related to astaxanthin content.During the air frying process,the astaxanthin content increased first and then decreased,while the antioxidant activity gradually increased followed by leveling off.Air frying at 200℃for 240 s resulted in the largest increase in the content of astaxanthin and antioxidant activity,while deep frying caused great losses of astaxanthin content and antioxidant activity,which increased with heating time.Conclusion:Air frying has less effect on astaxanthin content and in vitro antioxidant activity of Litopenaeus vannamei than deep frying.

关 键 词：凡纳滨对虾 常压油炸 空气油炸 虾青素 抗氧化活性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]