加热对油茶籽油及饼粕总酚及其抗氧化能力的影响

doi:10.11707/j.1001-7488.20200207

摘要/Abstract

摘要：

目的: 研究不同热处理后，油茶籽内部酚类物质含量及其抗氧化活性的变化规律，为探索加工过程中油茶籽理化变化机制提供理论参考，也为油茶籽油加工工艺提供技术支撑。方法: 以热风、红外辐射和微波辐射3种方式对油茶籽加热，测定分析油茶籽油及饼粕多酚含量和抗氧化活性的变化规律。结果: 3种方式加热的油茶籽压榨后的油茶籽油中多酚及其抗氧化性变化规律相似，较低温度（热风和红外条件中90和120℃，245、420和560 W微波）加热后，油茶籽油中总酚含量变化不大，经高温（热风和红外中150℃和700 W微波）加热一段时间后，油茶籽油中多酚含量和抗氧化性开始升高。3种方式加热处理，多酚含量分别达26.84、94.34和84.51 μg·g^-1，比初始提高2.8、12.4和11.0倍；2，2-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐（ABTS^·+）清除率也分别达48.91%、96.29%和97.01%，比初始提高6.11，13.0和13.1倍。油茶饼粕中多酚的变化规律与茶油中相似，低温加热（热风和红外90和120℃，245、420和560 W微波）总酚含量和抗氧化性变化不大，高温加热（热风和红外150℃，700 W微波）一段时间后总酚含量和抗氧化性升高，加热结束时，总酚含量分别初始增加14.4%、42.5%和34.45%，ABTS^·+清除率分别比初始增加27.9%、46.2%和32.1%。油茶饼粕中多酚的抗氧化能力在不同的红外加热温度下呈现不同的变化规律，但均与其多酚含量的变化趋势相似。加热后油茶饼粕中多酚含量升高可能是因为加热导致细胞壁水解，增加酚类溶出，或者释放结合态酚等，而ABTS^·+清除率提高可能也包括加热引发的美拉德产物等其他极性（甲醇/水提取）抗氧化物质的贡献。结论: 对油茶籽高温加热可提高油茶籽油及饼粕中多酚含量及其抗氧化性，3种加热工艺中热效率由高到低分别为微波>红外>热风，生产实践中可采用红外短时高温加热以提高茶油中的酚含量。

关键词: 油茶籽油, 油茶饼粕, 加热, 多酚, 抗氧化性

Abstract:

Objective: The aim of this paper is to study the effect of heat treatment on phenolic content and antioxidant activity of Camellia oleifera seeds. Method: C. oleifera seeds were heated by hot air, infrared radiation and microwave radiation. After the heating treatment, the changes of polyphenol content and antioxidant activity in C. oleifera seed oil and the cake were analyzed. Result: The results showed that the changes of polyphenols and antioxidant activity in pressed oil of camellia seeds heated by three methods were similar. The total phenol content in oil changed little after heating at low temperature (90 and 120℃ in hot air and infrared, 245 W, 420 W and 560 W microwave). After heating at high temperature (150 C in hot air and 700 W microwave), the polyphenol content and antioxidant ability of camellia seed oil increased obviously. At the end of heating, the content of polyphenols reached 26.84, 94.34 and 84.51 μg·g^-1, respectively, which was 2.8, 12.4 and 11.0 times higher than the unheated control, and the antioxidant activity (%, ABTS^·+) reached 48.91%, 96.29% and 97.01% respectively, which was 6.11, 13.0 and 13.1 times higher than control. The variation of polyphenols in pressed cake C. oleifera seeds is similar to that in camellia oil. Total phenol content and antioxidant activity did not change much after low temperature heating, while it increased after high temperature heating for a period of time. At the end of heating, total phenol content increased by 14.4%, 42.5% and 34.45%, respectively, and the antioxidant activity (%, ABTS^·+) increased by 27.9%, 46.2% and 32.1%, respectively. The change of antioxidant activity of polyphenols in the cake was different after infrared heating at different temperatures, but the change trend was similar to that of polyphenols content. The increase of polyphenol content in the cake after heating may be due to the hydrolysis of cell wall, the increase of phenolic dissolution, or the release of bound phenols. The increase of the antioxidant activity (%, ABTS^·+) may also include the contribution of other polar antioxidants (methanol/water extraction) such as Maillard reaction products induced by heating. The specific reason remains to be further studied. Conclusion: High temperature heating of Camellia oleifera seeds can improve the polyphenol content and antioxidant activity of C oleifera seed oil and the cake. The thermal efficiency of the three heating processes is microwave > infrared > hot air. In production practice, short-term high temperature heating of infrared can be used to increase the phenol content of camellia oil. The results of this study provide a theoretical basis for exploring the mechanism of physicochemical changes of C. oleifera seeds during processing, and a technical support for the processing technology of C. oleifera seed oil.

Key words: oil-tea Camellia seed oil, oil-tea camellia cake, heat, polyphenolics, antioxidant activity

中图分类号:

S718.43

罗凡,陈志吉,蓝丽丽,杜孟浩,王超. 加热对油茶籽油及饼粕总酚及其抗氧化能力的影响[J]. 林业科学, 2020, 56(2): 61-68.

Fan Luo,Zhiji Chen,Lili Lan,Menghao Du,Chao Wang. Effects of Heating on Total Phenols and Their Antioxidant Activities in Camellia oleifera Seed Oil and the Cake[J]. Scientia Silvae Sinicae, 2020, 56(2): 61-68.

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加热方式 Heating mode	加热时间 Heating time/min	加热温度/微波功率 Heating temperature/Microwave power
热风Hot air	0、20、40、60、90、120	90 ℃、120 ℃、150 ℃
红外Infrared	0、20、40、60、90、120	90 ℃、120 ℃、150 ℃
微波Microwave	0、5、10、15、20	245 W、420 W、560 W、700 W

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