热加工方式对辽东楤木营养品质及抗氧化活性的影响  

Effects of thermal processing on nutritional quality and antioxidant activity of Aralia elata

作　　者：陈晨 唐中华[1,2] 杨楠 姜婉婷[1,2] 余绍莲 邢凯鑫[3] CHEN Chen;TANG Zhonghua;YANG Nan;JIANG Wanting;YU Shaolian;XING Kaixin(Key Laboratory of Forest Plant Ecology,Ministry of Education,Northeast Forestry University,Harbin 150040;School of Chemistry,Chemical Engineering and Resource Utilization,NortheastForestry University,Harbin 150040;Heilongjiang Provincial Bureau of Natural Resource Rights andInterests Investigation and Monitoring,Harbin 150000)

机构地区：[1]东北林业大学森林植物生态学教育部重点实验室,哈尔滨150040 [2]东北林业大学化学化工与资源利用学院,哈尔滨150040 [3]黑龙江省自然资源权益调查监测局,哈尔滨150000

出　　处：《中国食品添加剂》2024年第3期111-120,共10页China Food Additives

基　　金：科技基础资源调查专项(2019FY100500);黑龙江省重点研发项目(JD22A008)。

摘　　要：采用真空蒸煮、微波、过热蒸汽3种处理方式,对辽东楤木3种抗氧化活性及总酚、总黄酮、脂肪酸、氨基酸含量进行分析。结果表明,过热蒸汽、真空蒸煮及微波处理的最佳热加工时间分别为8、20、3 min;微波加工感官评分最高;热加工处理均能提高辽东楤木抗氧化能力,过热蒸汽处理后抗氧化能力最强。与对照相比,热加工方式均显著提高辽东楤木总酚、总黄酮及总氨基酸的含量(P<0.05),其中过热蒸汽处理含量最高;微波加工的辽东楤木饱和脂肪酸含量较低,不饱和脂肪酸含量较高。总体来看,热加工处理可增加辽东楤木的营养水平;微波加工辽东楤木味道最佳,过热蒸汽加工营养品质及抗氧化能力最佳。Vacuum cooking,microwave and superheated steam were used to investigate the antioxidant activities,total phenols,total flavonoids,fatty acids and amino acids of Aralia elata.The results showed the optimal thermal processing time for superheated steam,vacuum cooking and microwave treatment was 8,20 and 3 min respectively.Microwave processing had the highest sensory score.All thermal processing could improve the antioxidant capacity of Aralia elata,and Aralia elata treated with superheated steam had the strongest antioxidant capacity.Compared with the control,the contents of total phenols,total flavonoids and total amino acids in Aralia elata treated were all significantly increased(P<0.05),and the highest content was in the Aralia elata treated by superheated steam.The content of saturated fatty acid in Aralia elata treated by microwave processing was low,while the content of unsaturated fat acid was high.In general,thermal processing could increase the nutritional level of Aralia elata.Microwave processing provided the best taste of Aralia elata,while Aralia elata treated with superheated steam had the best nutritional quality and antioxidant capacity.

关 键 词：辽东楤木 加工方式 抗氧化活性 氨基酸 脂肪酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]