油茶籽美拉德反应及其产物抗氧化性

为了研究油茶籽美拉德反应发生规律,采用不同加热时间与温度处理油茶籽,并测定反应前后油茶籽中还原糖含量、游离氨基酸含量、水分含量、pH值、褐变程度、色值以及美拉德反应产物及其抗氧化性等指标。结果表明:油茶籽在120℃和150℃的温度下随着加热时间延长还原糖含量、游离氨基酸含量、pH值和水分降低最多。油茶籽在120℃和150℃的温度下加热60 min时产生美拉德产物最多且具有明显抗氧化能力,清除DPPH·自由基率分别是43. 06%和48. 87%;清除ABTS~+·自由基率分别是81. 43%和89. 81%。本研究对深入了解油茶籽在加工过程中内部化学物性变化规律及其氧化稳定性特性具有重要意义。

Camellia Seed Maillard Reaction and Its Antioxidant Activity

In order to study the law of the Maillard reaction in Camellia oleifera seeds, Camellia oleifera seeds were treated with different heating time and temperature, and the contents of reducing sugar, free amino acid, moisture, pH, browning degree and color of the Camellia oleifera seeds before and after the reaction were measured. Values and indicators of Maillard reaction products and their antioxidant properties. The results showed that the reduction of reducing sugar content, free amino acid content, pH value and moisture content of oil-tea seedlings at 120°C and 150°C increased with the heating time. Camellia oleifera seeds produced the most Maillard products with obvious antioxidative capacity when heated at 120°C and 150°C for 60 min. The DPPH free radical scavenging rates were 43.06% and 48.87%, respectively; the removal rate of ABTS 81.43% and 89.81%. The research in this paper is of great significance for understanding the internal chemical properties and the oxidation stability of Camellia oleifera seeds during processing.