摘要
亚麻籽富含亚麻酸,具有消炎、抗氧化和预防心血管疾病等多种生物活性功效,常作为一种调味品添加到各种食物中以增加风味,但亚麻籽中也含有一定量的生氰糖苷,生氰糖苷水解后会产生氰化氢,氰化氢成分又会给人体的神经系统、内分泌系统和心血管系统造成损伤。采用热处理方式的亚麻籽中生氰糖苷会被快速分解,然而,热处理方式也会影响亚麻籽中的一些生物活性成分,从而影响亚麻籽的品质。该研究基于此,对两种不同热处理方式(焙烤和微波)的亚麻籽的色泽、水分、生氰糖苷、酸价、过氧化值、茴香胺值和挥发性化学成分进行分析和比较。研究结果表明,两种热处理方式均可以降低亚麻籽中的氰化氢含量,且利用焙烤方式进行热处理的亚麻籽中脂肪氧化程度明显高于微波热处理的亚麻籽。随着焙烤温度的升高和微波功率的增加,亚麻籽中的半胱氨酸(Cys)和赖氨酸(Lys)含量逐渐降低,焙烤温度和微波功率的变化对其他氨基酸含量的影响并不明显。采用微波方式热处理的亚麻籽脂肪氧化的速度明显低于焙烤方式,且热处理所需要的时间更短,说明亚麻籽的热处理方式中微波处理方式优于焙烤方式。
Flaxseed is rich in linolenic acid,and has various bioactive effects such as anti-inflammation,antioxidation and prevention of cardiovascular disease.It is often added as a seasoning into various foods to enhance flavor.However,there is a certain amount of cyanogenic glycosides in flaxseed.After hydrolysis of cyanogenic glycosides,hydrogen cyanide is produced,and hydrogen cyanide components can cause damage to the human nervous system,endocrine system and cardiovascular system.Cyanogenic glycosides in flaxseed treated by heat can be rapidly decomposed.However,heat treatment can also affect some bioactive components in flaxseed,thereby affecting its quality.Based on this,in this study,the color,moisture,cyanogenic glycosides,acid value,peroxide value,anisidine value and volatile chemical components in flaxseed treated by two different heat treatment methods(roasting and microwave)are analyzed and compared.The research results show that two heat treatment methods could reduce the hydrogen cyanide content in flaxseed,and the degree of fat oxidation in flaxseed treated by roasting is significantly higher than that of flaxseed treated by microwave.With the increase of roasting temperature and microwave power,the content of cysteine(Cys)and lysine(Lys)in flaxseed decreases gradually,and the effect of roasting temperature and microwave power changes on the content of other amino acids is not significant.The fat oxidation rate of flaxseed treated by microwave is significantly lower than that of flaxseed treated by roasting,and the time required for heat treatment is shorter,which indicates that microwave treatment is better than roasting in the heat treatment methods of flaxseed.
作者
韩国玮
吕虹霞
田欢
邸元平
HAN Guo-wei;LYU Hong-xia;TIAN Huan;DI Yuan-ping(Department of Hotel Management,Shanxi Vocational College of Tourism,Taiyuan 030031,China;Xi'an International University,Xi'an 710077,China)
出处
《中国调味品》
CAS
北大核心
2024年第5期71-75,共5页
China Condiment
基金
文化和旅游部2019年“双师型”师资人才培养项目(WLRCS2019-053)。
关键词
亚麻籽
热处理
品质
过氧化值
挥发性成分
flaxseed
heat treatment
quality
peroxide value
volatile components
