亚麻籽炒籽过程美拉德反应底物变化及其模拟体系产物的抗氧化活性  

Variation of Maillard reaction substrates and antioxidant activity of model system products during flaxseed roasting

作　　者：杜玥 熊倩 李可瑶 李颖[1,2] 蔡子哲 汪勇[1,2] DU Yue;XIONG Qian;LI Keyao;LI Ying;CAI Zizhe;WANG Yong(Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China;Guangdong International Joint Research Center for Oilseeds Biorefinery,Nutrition and Safety,Guangzhou 510632,China)

机构地区：[1]暨南大学食品科学与工程系,广州510632 [2]广东省油料生物炼制与营养安全国际联合研究中心,广州510632

出　　处：《中国油脂》2022年第8期62-70,共9页China Oils and Fats

基　　金：国家自然科学基金项目(31901603,31920103012)。

摘　　要：为研究亚麻籽热榨过程中美拉德反应形成的物质类型及其抗氧化效果,以亚麻籽为原料,在120~200℃下炒籽10~30 min并提取亚麻籽油,考察不同炒籽条件下亚麻籽油的氧化稳定性,分析炒籽前后亚麻籽脱脂粉中还原糖和游离氨基酸含量变化,确定美拉德模拟体系的反应底物。以抗氧化活性为指标,对美拉德模拟反应条件进行优化,并考察美拉德反应产物(MRPs)对冷榨亚麻籽油氧化稳定性的影响。结果表明:在180℃条件下炒籽20 min制备的亚麻籽油氧化稳定性最好;美拉德模拟反应的最优条件为葡萄糖与赖氨酸物质的量比3∶1、反应温度180℃、反应时间105 min和葡萄糖与精氨酸物质的量比1∶1、反应温度180℃、反应时间105 min;两种MRPs对冷榨亚麻籽油过氧化值增长没有明显的抑制效果,而对p-茴香胺值的增长有一定的抑制作用。赖氨酸、精氨酸和葡萄糖的美拉德反应对提高热榨亚麻籽油的氧化稳定性起关键作用,其MRPs对冷榨亚麻籽油具有一定的抗氧化作用。In order to study the types of substances formed by Maillard reaction during flaxseed hot pressing and their antioxidant effects,flaxseed was roasted at 120-200℃ for 10-30 min,and flaxseed oil was extracted.The oxidation stability of flaxseed oil under different roasting conditions was investigated.The changes of reducing sugar and free amino acid content in flaxseed before and after roasting were analyzed,and the reaction substrates of Maillard model system were confirmed.Taking antioxidant activity as an index,Maillard reaction conditions were optimized,and the effects of Maillard reaction products(MRPs) on the oxidative stability of cold pressed flaxseed oil were investigated.The results showed that the flaxseed oil prepared by roasting seeds at 180℃ for 20 min had the best oxidation stability.The optimal conditions for Maillard model reaction were obtained as follows:molar ratio of glucose to lysine 3∶1,reaction temperature 180℃,reaction time 105 min,and molar ratio of glucose to arginine 1∶1,reaction temperature 180℃,reaction time 105 min.The two MRPs had no significant inhibitory effect on the peroxide value of cold pressed flaxseed oil,while they had some inhibitory effect on the growth of p-anisidine value.The reaction of lysine,arginine and glucose mainly plays an antioxidant role in roasting flaxseed,and its MRPs has a certain antioxidant effect on cold pressed flaxseed oil.

关 键 词：亚麻籽油 炒籽 美拉德反应 模拟体系 氧化稳定性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.2[轻工技术与工程—食品科学与工程]