红外与微波预处理油茶籽对其原油DPPH自由基清除能力的影响  

Effects of infrared and microwave pretreatment of oil-tea camellia seed on DPPH radical scavenging capacity of its crude oil

作　　者：王龙祥 罗凡[1] 钟海雁[2] 方学智[1] 杜孟浩[1] 胡立松[1] WANG Longxiang;LUO Fan;ZHONG Haiyan;FANG Xuezhi;DU Menghao;HU Lisong(Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Hangzhou 311400,China;School of Food Science and Technology,Central South University of Forestry and Technology,Changsha 410004,China)

机构地区：[1]中国林业科学研究院亚热带林业研究所,杭州311400 [2]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《中国油脂》2023年第1期37-41,共5页China Oils and Fats

基　　金：中央级公益性科研院所基本科研业务费专项资金项目(CAFYBB2017ZA004-10)。

摘　　要：为了研究油茶籽油氧化稳定性机制,了解不同预处理方式对油茶籽油抗氧化能力的影响,以DPPH自由基清除能力为指标,对油茶籽分别经红外与微波预处理后得到的油茶籽原油及其极性组分和非极性组分抗氧化能力进行分析。结果表明:油茶籽分别经红外和微波预处理后,得到的油茶籽原油及其极性、非极性组分DPPH自由基清除能力变化显著;红外预处理的油茶籽所制油茶籽原油及其非极性组分的DPPH自由基清除能力高于相应微波预处理,其最大值分别高3.53μg/g和6.47μg/g;微波预处理的油茶籽所制油茶籽原油中极性组分的DPPH自由基清除能力最大值比相应红外预处理的高38.77μg/g。油茶籽原油对DPPH自由基的清除能力主要来自其极性组分,非极性组分的DPPH自由基清除能力弱于极性组分。In order to study the oxidation stability mechanism of oil-tea camellia seed oil and understand the effect of different pretreatment on the antioxidant capacity of oil-tea camellia seed oil, the antioxidant capacity of crude oil-tea camellia seed oil and its polar and non-polar components obtained from oil-tea camellia seed pretreated by infrared and microwave were analyzed using the DPPH radical scavenging capacity as the index. The results showed that the DPPH radical scavenging capacity of crude oil-tea camellia seed oil and its polar and non-polar components changed significantly after infrared and microwave pretreatment of oil-tea camellia seed respectively. The DPPH radical scavenging capacity of crude oil-tea camellia seed oil and its non-polar components from the oil-tea camellia seed pretreated by infrared was higher than that of the corresponding microwave pretreatment, and its maximum values were 3.53 μg/g and 6.47 μg/g higher respectively. The highest DPPH radical scavenging capacity of polar component of crude oil-tea camellia seed oil made from microwave pretreated oil-tea camellia seed was 38.77 μg/g higher than that of corresponding infrared pretreated. The DPPH radical scavenging capacity of crude oil-tea camellia seed oil was mainly from its polar components, while the scavenging effect of non-polar components was weaker than that of polar components.

关 键 词：油茶籽油 红外 微波 DPPH自由基 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.1[轻工技术与工程—食品科学与工程]