Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (18): 224-230    DOI: 10.13995/j.cnki.11-1802/ts.026895
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
富硒萌发对亚麻籽油中脂质伴随物含量的影响
刘晓晨1, 杨光1*, 杨波1, 周盛敏2*
1(上海理工大学 医疗器械与食品学院,上海,200093)
2(丰益(上海)生物技术研发中心有限公司,上海,200137)
Effect of selenium-enriched germination on the lipid concomitants in flaxseed oil
LIU Xiaochen1, YANG Guang1*, YANG Bo1, ZHOU Shengmin2*
1(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
2(Wilmar(Shanghai) Biotechnology Research & Development Center Co.Ltd., Shanghai 200137, China)
下载:  HTML  PDF (1609KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 硒是人体重要的微量营养元素之一,为了评价其对亚麻籽油中极性伴随物含量的影响,分别富集不同浓度(0、0.2、1.0、5.0 mmol/L)的亚硒酸钠对亚麻籽进行光照萌发处理。结果表明,在萌发过程中,富硒亚麻籽油的多酚含量比未富集硒的亚麻籽油增加了56.38%,并伴随着抗氧化活性的增加,其次,0.2 mmol/L硒处理亚麻籽油中类胡萝卜素含量比不施硒的增加36.25 mg/kg。α-生育酚、总的生育酚含量也有增加,富硒萌发使亚麻籽油中的环肽E的含量稍有增加。综上,富硒萌发使亚麻籽油中的脂质伴随物含量得到明显改善。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
刘晓晨
杨光
杨波
周盛敏
关键词:  萌发  亚麻籽油    脂质伴随物  抗氧化性    
Abstract: Selenium is an essential mineral in human nutrition. To assess its effect on the lipid concomitants of flaxseed oil, seeds were lightly germinated and tested with different amounts of sodium selenite (0, 0.2, 1.0 and 5.0 mmol/L) for three days. The results showed that the phenolics increased up to 15.44% in germinated flaxseed oil than control group, and accompanied by the increase of antioxidant activity. Furthermore, carotenoids increased by 36 mg/kg in flaxseed oil treated with 0.2 mmol/L selenium compared to their counterparts without selenium. Besides, the content of α-tocopherol and total tocopherol also increased. The content of cyclic peptide E in flaxseed oil increased slightly after selenium-enriched germination. In brief, the content of lipid concomitants in flaxseed oil was obviously improved by selenium-enriched germination.
Key words:  germination    flaxseed oil    selenium    lipid concomitants    antioxidation
收稿日期:  2021-01-27      修回日期:  2021-03-19                发布日期:  2021-10-18      期的出版日期:  2021-09-25
基金资助: 上海市人才发展资金资助项目(2018126);上海市青年科技启明星计划资助项目(19QB1400200)
作者简介:  硕士研究生(杨光副教授和周盛敏高级工程师为共同通讯作者,E-mail:luke_yang@126.com;shengminzhou@126.com)
引用本文:    
刘晓晨,杨光,杨波,等. 富硒萌发对亚麻籽油中脂质伴随物含量的影响[J]. 食品与发酵工业, 2021, 47(18): 224-230.
LIU Xiaochen,YANG Guang,YANG Bo,et al. Effect of selenium-enriched germination on the lipid concomitants in flaxseed oil[J]. Food and Fermentation Industries, 2021, 47(18): 224-230.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026895  或          http://sf1970.cnif.cn/CN/Y2021/V47/I18/224
[1] 张奇志.硒与人体健康及富硒食品的开发建议[J].广东农工商职业技术学院学报,2009,25 (4):79-82.
ZHANG Q Z.Selenium and human health and proposal on the se-enriched foods development[J].Journal of Guangdong AIB Polytechnic College, 2009, 25(4):79-82.
[2] ADADI P, BARAKOVA N V, MURAVYOV K Y,et al.Designing selenium functional foods and beverages:A review[J].Food Research International,2019,120:708-725.
[3] BRENNEISEN P,STEINBRENNER H,SIES H.Selenium, oxidative stress, and health aspects[J].Molecular Aspects of Medicine,2005,26(4-5):256-267.
[4] 王光. 花生芽富硒的机理及有机硒的生物活性研究[D].广州:华南理工大学, 2017.
WANG G.Mechanisms of organic selenium accumulating in peanut seedlings and the bioactivities of organic selenium [D].Guangzhou:South China University of Technology, 2017.
[5] LINTSCHINGER J, FUCHS N,MOSER J, et al.Selenium-enriched sprouts.A raw material for fortified cereal-based diets[J].Journal of Agricultural and Food Chemistry, 2000, 48(11):5 362-5 368.
[6] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.6—2016 食品安全国家标准 食品中脂肪的测定[S].北京:中国标准出版社, 2017.
National Health and Family Planning Commission of the People′s Republic of China, National Food and Medical Products Administration.GB 5009.6—2016 National standard for food safety Determination of fat in food [S].Beijing:Standards Press of China, 2017.
[7] 中华人民共和国国家卫生和计划生育委员会.GB 5009.236—2016 食品安全国家标准 动植物油脂 水分及挥发物的测定[S].北京:中国标准出版社, 2017.
National Health and Family Planning Commission of the people′s Republic of China.GB 5009.236—2016 national food safety standard determination of moisture and volatile matter in animal and vegetable oils [S].Beijing:China Standard Press, 2017.
[8] 中华人民共和国国家卫生和计划生育委员会.GB 5009.229—2016食品安全国家标准《食品中酸价的测定》[S].北京:中国标准出版社, 2017.
National Health and Family Planning Commission of the people′s Republic of China.GB 5009.229—2016 National food safety standard Determination of acid value in food [S].Beijing:China Standard Press, 2017.
[9] 中华人民共和国国家卫生和计划生育委员会.GB 5009.227—2016食品中过氧化值的测定[S].北京:中国标准出版社,2016.
National Health and Family Planning Commission of the people′s Republic of China.GB 5009.227—2016 Determination of peroxide value in foods [S].Beijing:China Standard Press, 2017.
[10] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.168—2016 食品中脂肪酸的测定[S].北京:中国标准出版社,2017.
National Health and Family Planning Commission of the people′s Republic of China.GB 5009.168—2016 Determination of fatty acids in foods [S].Beijing:China Standard Press, 2017.
[11] 中华人民共和国国家卫生和计划生育委员会.GB 5009.257—2016 食品中反式脂肪酸的测定[S].北京:中国标准出版社,2017.
National Health and Family Planning Commission of the people′s Republic of China, National Food and Medical Products administration.GB 5009.257—2016 Determination of trans fatty acids in foods [S].Beijing:China Standard Press, 2016.
[12] 中国国家标准化管理委员会, 中华人民共和国国家质量监督检验检疫总局.GB/T 26635—2011 动植物油脂生育酚及生育三烯酚含量测定高效液相色谱法[S].北京:中国标准出版社,2011.
State Administration for standardization of China, General Administration of quality supervision, inspection and Quarantine of the people′s Republic of China.GB/T 26635—2011 Determination of tocopherol and tocotrienol in animal and vegetable oils and fats by high performance liquid chromatography [S].Beijing:China Standard Press, 2011.
[13] 全国粮油标准化技术委员会, 国家粮食局.LST 6119—2017 中华人民共和国粮食行业标准 植物油中多酚的测定[S].北京:中国标准出版社,2017.
National grain and oil Standardization Technical Committee, State grain Administration.LST 6119—2017 Determination of polyphenols in vegetable oil, a food industry standard of the people′s Republic of China [S].Beijing:China Standard Press, 2017.
[14] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB/T 25223—2010 动植物油脂 甾醇组成和甾醇总量的测定 气相色谱法[S].北京:中国标准出版社,2011.
National Health and Family Planning Commission of the people′s Republic of China, National Food and Medical Products administration.GB/T 25223—2010 Determination of sterol composition and total sterols in animal and vegetable oils by gas chromatography [S].Beijing:China Standard Press, 2011.
[15] 易志. 亚麻籽油贮藏稳定性研究[D].广州:华南农业大学,2016.
YI Z.Study on the storage stability of linseed oil [D].Guangzhou:South China Agricultural University, 2016.
[16] 王屋梁,李凯,杨晓宇,等.制油工艺对花生油品质的影响[J].中国油脂,2019,44(9):21-25;28.
WANG W L, LI K, YANG X Y, et al.Impact of extraction process on quality of peanut oil[J].China Oils and Fats, 2019, 44(9):21-25;28.
[17] FRIAS J, GULEWICZ P, MARTÍNEZ-VILLALUENGA C, et al.Influence of germination with different selenium solutions on nutritional value and cytotoxicity of lupin seeds[J].Journal of Agricultural and Food Chemistry, 2009, 57(4):1 319-1 325.
[18] GUARDADO-FéLIX D,SERNA-SALDIVAR S O, GUTIéRREZ-URIBE J A, et al.Selenium in germinated chickpea (Cicer arietinum L.) increases the stability of its oil fraction[J]. Plants,2019,8(5):113.
[19] KATKADE M B,SYED H M,ANDHALE R R,et al.Fatty acid profile and quality assessment of safflower (Carthamus tinctorius) oil [J].Journal of Pharmacognosy and Phytochemistry ,2018, 7(2):3 581-3 585.
[20] BUSINELLI D, D′AMATO R,PROIETTI P, et al.Increase in the selenium content of extra virgin olive oil:Quantitative and qualitative implications[J].Grasas y Aceites, 2014, 65 (2).DOI:10.3989/gya.097313.
[21] SHARMA A,SHAHZAD B,REHMAN A, et al.Response of phenylpropanoid pathway and the role of polyphenols in plants under abiotic stress[J].Molecules,2019, 24 (13).DOI:10.3390/molecules24132452.
[22] ACOSTA-MOTOS J, ORTUÑO M, BERNAL-VICENTE A,et al.Plant responses to salt stress:Adaptive mechanisms[J].Agronomy, 2017, 7 (1):18.
[23] BISTGANI Z E,HASHEMI M,DACOSTA M,et al.Effect of salinity stress on the physiological characteristics, phenolic compounds and antioxidant activity of Thymus vulgaris L.and Thymus daenensis Celak[J].Industrial Crops and Products,2019, 135:311-320.
[24] BOON C S,MCCLEMENTS D J,WEISS J,et al.Factors influencing the chemical stability of carotenoids in foods[J].Critical Reviews in Food Science and Nutrition, 2010, 50 (6):515-532.
[25] 惠伯棣,朱雨杰,武兴德,等.富含类胡萝卜素类化合物的食用植物油[J].中国食物与营养, 1999,5(1):37-38.
HUI B D, ZHU Y J, WU X D,et al.Edible vegetable oils rich in carotenoids[J].Food and Nutrition in China, 1999,5(1):37-38.
[26] DJANAGUIRAMAN M,DEVI D D,SHANKER A K,et al.Selenium-an antioxidative protectant in soybean during senescence[J].Plant and Soil,2005, 272 (1-2):77-86.
[27] 任海伟,李雪,唐学慧.亚麻籽粒及其油脂的特性分析与营养评价[J].食品工业科技,2011, 32(6):143-145.
REN H W, LI X, TANG X H.Characteristic analysis and nutrition evaluation of flaxseed and its oil[J].Science and Technology of Food Industry,2011, 32(6):143-145.
[28] VAN METRE D C, CALLAN R J,et al.Selenium and vitamin E[J].The Veterinary Clinics of North America:Food Animal Practice, 2001, 17 (2):373-402.
[29] 宋亚蕊. 富硒茶油的品质特性及抗氧化功能特性研究 [D].长沙:中南林业科技大学, 2014.
SONG Y R.Study on the quality characteristics and antioxidant functions of selenium-riched Camellia oleifera oil[D].Changsha:Central South University of Forestry & Technology, 2014.
[30] PEDRERO Z, MADRID Y, HARTIKAINEN H, et al.Protective effect of selenium in broccoli (Brassica oleracea) plants subjected to cadmium exposure[J].Journal of Agricultural and Food Chenistry,2008, 56:266-271.
[31] SHIM Y Y,SONG Z L,JADHAV P D,et al.Orbitides from flaxseed (Linum usitatissimum L.):A comprehensive review[J].Trends in Food Science & Technology, 2019, 93:197-211.
[32] JADHAV P D,OKINYO-OWITI D P,AHIAHONU P W K,et al.Detection, isolation and characterisation of cyclolinopeptides J and K in ageing flax[J].Food Chemistry,2013, 138 (2-3):1 757-1 763.
[33] LI Y,LIU K L,CHEN F S,et al.Effect of selenium enrichment on the quality of germinated brown rice during storage[J].Food Chemistry,2016, 207:20-26.
[34] GUARDADO-FéLIX D,SERNA-SALDIVVAR S O,CUEVAS-RODRÍGUEZ E O,et al.Effect of sodium selenite on isoflavonoid contents and antioxidant capacity of chickpea (Cicer arietinum L.) sprouts[J].Food Chemistry, 2017, 226:69-74.
[35] 丁新杰. 精炼对大豆油和菜籽油中有益微量组分的影响[D].郑州:河南工业大学, 2015.
DING X J.Influence of refining on beneficial trace elements in soybean oil and rapeseed oil [D].Zhengzhou:Henan University of technology, 2015.
[1] 刘晓晨, 杨光, 杨波, 周盛敏. 光照萌发对亚麻籽油中脂质伴随物含量的影响[J]. 食品与发酵工业, 2021, 47(9): 208-214.
[2] 余祥英, 陈晓纯, 李玉婷, 李琳. 陈皮挥发油组成分析及其单体的抗氧化性研究[J]. 食品与发酵工业, 2021, 47(9): 245-252.
[3] 樊震宇, 韩昕苑, 余婷婷, 张龙, 王锡昌. 蓝点马鲛鱼分离蛋白抗冻剂的复配[J]. 食品与发酵工业, 2021, 47(5): 105-111.
[4] 殷娴, 邵蕾娜, 廖永红, 王凤寰. 微生物富集有机硒研究进展[J]. 食品与发酵工业, 2021, 47(5): 259-266.
[5] 李先翠, 李保国, 姜元荣, 史海明, 王红玲. 光照处理对花生萌发过程中营养成分和活性成分的影响[J]. 食品与发酵工业, 2021, 47(4): 47-53.
[6] 杨新, 陈莉, 杨双全, 卢红梅, 章之柱. 不同培养条件下酿酒酵母菌的转录组差异分析[J]. 食品与发酵工业, 2021, 47(4): 102-109.
[7] 武芸, 王春林, 王丽朋, 张腊腊, 胡浩斌. 黑果枸杞多酚吸附分离特性及抗氧化性研究[J]. 食品与发酵工业, 2021, 47(2): 70-77.
[8] 张兆云, 周启萍, 巩起福, 赵保堂, 尚琪, 张志华, 杨富民. “陇藜1号”藜麦籽实清蛋白提取工艺优化及抗氧化性测定[J]. 食品与发酵工业, 2021, 47(2): 212-219.
[9] 王存堂, 李子钰, 张福娟, 高增明, 孙敬明. 山楂属果实不同组织乙醇提取物的抗氧化成分及性能研究[J]. 食品与发酵工业, 2021, 47(16): 117-122.
[10] 杨玉亮, 衣大龙, 刘春雨, 辛瑜, 顾正华, 刘怀高, 郭自涛, 张梁. 体外模拟消化对牦牛骨胶原蛋白肽抗氧化活性的影响[J]. 食品与发酵工业, 2021, 47(13): 79-84.
[11] 苗俨龙, 龚诗媚, 张子希, 萧奕童, 王凯, 赵雷, 胡卓炎. 不同品种荔枝啤酒的理化性质及其抗氧化性评价[J]. 食品与发酵工业, 2021, 47(13): 174-179.
[12] 张强, 王梦锦, 马玉涵, 孙玉军, 王松华. 羊肚菌蛋白水解物及其硒化衍生物的细胞保护作用和安全性研究[J]. 食品与发酵工业, 2021, 47(10): 116-123.
[13] 黄宸, 谢晶, 薛斌, 邵则淮, 甘建红, 李晓晖, 孙涛. 大豆多糖复合膜及其保鲜应用研究进展[J]. 食品与发酵工业, 2021, 47(10): 251-258.
[14] 周葵, 洪雁, 梁尚云, 张雅媛, 游向荣, 李明娟, 卫萍, 王颖. 富硒大米粉预糊化及其复配代餐粉的研制[J]. 食品与发酵工业, 2021, 47(1): 186-192.
[15] 易鑫, 周琦, 欧阳祝, 谈安群, 范佳莹, 李则灵, 朱霞建, 黄林华, 李贵杰, 王华. 乳酸菌富硒优化及其活性评价[J]. 食品与发酵工业, 2020, 46(8): 179-186.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn