【摘要】 以南瓜籽仁为原料,研究了微波预处理对压榨南瓜籽油品质的影响。结果表明:随着微波功率的增加和处理时间的延长,压榨南瓜籽油的酸值变化不大;当微波功率为350 W和550 W时,随着处理时间的延长,南瓜籽油过氧化值总体呈增长趋势,而微波功率为700 W时,南瓜籽油过氧化值则呈先上升后下降的趋势。微波预处理能提高南瓜籽油中总酚、甾醇、总生育酚的含量,分别在550 W微波处理12、9、9 min时达最高,为1 352.7 mg/kg、2.54 mg/g和56.95 mg/100 g,比微波处理前分别提高了87.61%、29.59%和15.17%。同时微波预处理也能提升南瓜籽油的氧化诱导时间、DPPH自由基清除能力和ABTS自由基清除能力,在550 W微波处理9 min时,氧化诱导时间、DPPH自由基清除率、ABTS自由基清除率最高,分别为5.83 h、295.11μmol/100 g和724.35μmol/100 g,比微波处理前分别提高了57.57%、33.96%和64.46%。适当的微波预处理可以显著增加南瓜籽油中油脂伴随物含量,提高油脂的氧化稳定性和抗氧化能力。更多还原

【Abstract】 The pumpkin seed kernels were used as materials, and the effects of microwave pretreatment on quality of pressed pumpkin seed oil were investigated. The results showed that with the increase of microwave power and microwave time prolonging, the acid value did not change significantly. Peroxide value showed an overall increasing trend under 350 W and 550 W microwave power, and showed an initially increasing and then decreasing trend under 700 W microwave power. Microwave pretreatment could improve the contents of total phenols, sterol and total tocopherol in pumpkin seed oil, and their highest contents of 1 352.7 mg/kg, 2.54 mg/g and 56.95 mg/100 g were obtained under 550 W for 12,9 min and 9 min, with the highest increase of 87.61%, 29.59% and 15.17%, respectively. The scavenging abilities for DPPH·and ABTS~+·, and the oxidation induction time increased with microwave pretreatment, and their values reached the maximum of 5.83 h, 295.11 μmol/100 g and 724.35 μmol/100 g under the condition of 550 W for 9 min, which increased by 57.57%, 33.96% and 64.46%, respectively. Proper microwave pretreatment could significantly increase the content of oil concomitants in pumpkin seed oil, and improve the oxidation stability and antioxidant capacity of the oil.更多还原