生产与科研应用

油炸方式对紫甘蓝在消化过程中抗氧化成分及活性的影响

  • 尹培 ,
  • 陈健初 ,
  • 叶兴乾 ,
  • 刘东红
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  • 浙江大学 生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江 杭州,310058
硕士研究生(陈健初教授为通讯作者,E-mail:jc@zju.edu.cn)。

收稿日期: 2018-12-25

  修回日期: 2019-01-14

  网络出版日期: 2019-07-16

基金资助

“十二五”国家科技支撑计划项目(2014BAD04B01)

Effects of frying on antioxidative compounds and activities in red cabbages during digestion

  • YIN Pei ,
  • CHEN Jianchu ,
  • YE Xingqian ,
  • LIU Donghong
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  • Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

Received date: 2018-12-25

  Revised date: 2019-01-14

  Online published: 2019-07-16

摘要

以紫甘蓝为研究对象,通过体外模拟胃肠消化模型,探究不同油炸方式后,紫甘蓝总酚和花色苷的释放规律,用ABTS、ORAC两种评价抗氧化能力的方法分析油炸紫甘蓝在胃肠消化过程中抗氧化能力的变化。结果表明,胃肠液消化可以促进真空油炸紫甘蓝中的抗氧化物质的释放和抗氧化性的增加。在同一个热驱动力的条件下,真空油炸紫甘蓝的抗氧化成分含量和抗氧化性均高于常压油炸紫甘蓝;且随着油炸温度的升高,真空油炸紫甘蓝所释放的抗氧化成分含量和抗氧化性都呈现升高的趋势。该研究通过模拟体外胃肠消化过程,更客观地评价2种油炸方式对紫甘蓝的活性物质和抗氧化能力影响,为更真实、合理地评价加工紫甘蓝的抗氧化功能提供参考。

关键词: 紫甘蓝; 油炸; 抗氧化; 总酚

本文引用格式

尹培 , 陈健初 , 叶兴乾 , 刘东红 . 油炸方式对紫甘蓝在消化过程中抗氧化成分及活性的影响[J]. 食品与发酵工业, 2019 , 45(12) : 127 -132 . DOI: 10.13995/j.cnki.11-1802/ts.019740

Abstract

The releasing rules of total phenol and anthocyanins from fried red cabbages (Brassica oleracea var. capitata f. rubra) during gastrointestinal digestion were studied. ABTS and ORAC were used to investigate changes in their antioxidative activities during digestion. The results showed that gastrointestinal digestion promoted antioxidants releasing and increased their activities in vacuum fried red cabbages. Under the same thermal condition, the antioxidants contents and antioxidative activities of vacuum fried red cabbages were higher than that of atmospheric fried one. Moreover, with increasing frying temperature, the amounts of antioxidants released as well as their activities both showed increasing trends in vacuum fried red cabbages. This study investigated the effects of two frying methods on active substances and antioxidant capacities of red cabbages during in vitro gastrointestinal digestion, which provides a reference for more realistic and reasonable evaluation of antioxidative functions of processed red cabbages.

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