叔丁基对苯二酚(TBHQ)对香榧烘烤和货架品质以及抗氧化能力的影响

doi:10.11707/j.1001-7488.20181005

摘要/Abstract

摘要： [目的]通过优化浸泡工序以及添加抗氧化剂叔丁基对苯二酚（TBHQ）对香榧籽加工过程和常温货架期间油脂氧化和抗氧化能力的影响研究，阐明香榧籽品质劣变发生及其调控机制，为提高香榧成品率，提供理论和实践依据。[方法]5%和20%氯化钠（NaCl）浸泡处理，每个浓度浸泡时间设定为0、5、10和20 min，测定过氧化值、酸价、亚油酸脂质过氧化体系的抑制率、总酚和DPPH自由基清除活性等指标，确定适宜的盐浸时间。选择最佳浓度和时间的浸泡液处理，外源添加0.02% TBHQ，进行第2次烘烤，并将炒制成品在室温条件下储藏60天，测定过氧化值、酸价、p-茴香胺值，亚油酸脂质过氧化体系抑制率、总酚和DPPH自由基清除活性等指标。[结果]香榧烘烤过程的最佳浸泡条件为20% NaCl溶液浸泡10 min。在这个浓度下香榧的过氧化值、酸价和脂质氧化抑制率最低，同时总酚含量和DPPH自由基清除活性最高。20% NaCl溶液中加入TBHQ会使DPPH清除活性、总酚含量和维生素E含量进一步升高，并且过氧化值、酸价和p-茴香胺值的增长速度减慢。室温储藏60天货架期内，添加TBHQ的香榧籽品质和抗氧化活性优于未添加TBHQ的空白对照。[结论]在20% NaCl溶液浸泡10 min可缓解香榧品质下降。TBHQ可以减轻香榧籽在烘烤和常温货架存放过程中的脂质氧化，并提高氧化稳定性，从而提高香榧加工和贮藏技术。

关键词: 香榧, 盐浸, 油脂氧化, 抗氧化能力, TBHQ

Abstract: [Objective] The oxidation and antioxidation of oil during roasting process and the shelf life at room temperature were studied by optimizing soaking process and adding antioxidant TBHQ to Torreya grandis seeds to clarify the occurrence and regulation mechanism of quality deterioration of T. grandis seeds and lay a theoretical foundation for improving the yield of T. grandis seeds and accelerating the development of T. grandis industry.[Method] The seeds were soaked in 5% and 20% of NaCl for 0, 5, 10, and 20 min, respectively, and 0.02% of tertbutyl hydroquinone (TBHQ) was added to the soaking media. The peroxide value, acid value, inhibition rate of linoleic acid lipid peroxidation system, total phenol and DPPH free radical scavenging activity with other indicators were measured to determine the appropriate salt leaching time. The lipid oxidation and antioxidant activity of T. grandis during roasting process, followed by a shelving time for 60 days at room temperature were investigated.[Results] The optimal soaking conditions of T. grandis in roasting process for alleviating lipid oxidation and improvement of antioxidant capacity were to soak for 10 min in 20% NaCl solution, at which the peroxide values, acidity, and inhibitory activity of lipid oxidation were the lowest, and the total phenolic contents and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity were the highest. The addition of TBHQ to the 20% NaCl solution led to higher DPPH scavenging activity and contents of total phenolic and vitamin E (V_E). The treatment also resulted in lower peroxide, acidity, and p-anisidine levels after soaking, and maintained higher quality during shelf life at room temperature than the seeds without antioxidants.[Conclusion] Soaking in 20% NaCl solution for 10 min can alleviate the decline of the quality of T. grandis. TBHQ can reduce lipid oxidation of T. grandis seeds during baking and storage at room temperature and improve oxidative stability, to improve the processing and storage technology of T. grandis.

Key words: Torreya grandis, soaking condition, lipid oxidation, antioxidant capacity, tertbutyl hydroquinone

中图分类号:

S664.5

赵荻, 楼君, 庄志城, 刘圆, 喻卫武, 胡渊渊, 宋丽丽, 吴家胜. 叔丁基对苯二酚(TBHQ)对香榧烘烤和货架品质以及抗氧化能力的影响[J]. 林业科学, 2018, 54(10): 39-45.

Zhao Di, Lou Jun, Zhuang Zhicheng, Liu Yuan, Yu Weiwu, Hu Yuanyuan, Song Lili, Wu Jiasheng. Effects of Tertbutyl Hydroquinone (TBHQ) on Quality of Torreya grandis during Roasting Process and Shelf and Its Antioxidant Capacity[J]. Scientia Silvae Sinicae, 2018, 54(10): 39-45.

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