不同热处理方法对休闲松子品质的影响

doi:10.3969/j.issn.1004-1524.2022.04.17

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (4): 808-813.DOI: 10.3969/j.issn.1004-1524.2022.04.17

不同热处理方法对休闲松子品质的影响

谌迪¹(), 肖朝耿¹^,^*(), 卢文静¹, 叶沁¹, 王飞²

1.浙江省农业科学院食品科学研究所,浙江杭州 310021
2.杭州享念食品有限公司,浙江杭州 311251

收稿日期:2020-10-14 出版日期:2022-04-25 发布日期:2022-04-28
通讯作者: 肖朝耿
作者简介:*肖朝耿,E-mail: xiaochaogeng@163.com
谌迪(1987—),男,湖北武汉人,博士,助理研究员,研究方向为食品营养与功能。E-mail: cd0sindy@163.com
基金资助:
杭州市科技特派员专项(20191122I04)

Effects of different heat treatment methods on quality of leisure pine nuts

CHEN Di¹(), XIAO Chaogeng¹^,^*(), LU Wenjing¹, YE Qin¹, WANG Fei²

1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. Hangzhou Xiangnian Food Co., Ltd., Hangzhou 311251, China

Received:2020-10-14 Online:2022-04-25 Published:2022-04-28
Contact: XIAO Chaogeng

摘要/Abstract

摘要：

为改善休闲松子的品质,采用3种不同热处理方式(真空油炸、水煮及普通油炸)对松子进行加热处理,测定不同热处理下休闲松子的酸价、过氧化值、皂化值及抗氧化能力的变化规律。结果表明,真空油炸和水煮松子的酸价在4 min时均高于普通油炸;普通油炸松子的过氧化值在4 min时显著高于真空油炸和水煮(P<0.05),而当热处理时间达12 min时,真空油炸松子的过氧化值会快速升高至(0.3±0.05) g·kg^-1,接近普通油炸松子在4 min时的过氧化值;真空油炸松子的皂化值略高于水煮松子,但无显著差异(P>0.05)。真空油炸和水煮松子的抗氧化能力在4 min时显著高于普通油炸对照,且水煮松子表现出最佳的抗氧化能力。因此,真空油炸和水煮等热处理方式能更好地保留松子的营养功能。

关键词: 松子, 酸价, 过氧化值, 皂化值, 抗氧化能力

Abstract:

To improve the quality of leisure pine nuts, using three different heat treatment methods, i.e.vacuum frying, water boiling and ordinary frying to heat the pine nuts, the change of acid value, peroxide value, saponification value and antioxidant capacity of leisure pine nuts were determined under different heat treatments. The results showed that the acid value of vacuum-fried and boiled pine nuts were higher than that of ordinary fried at 4 min. The peroxide value of ordinary fried pine nuts were significantly higher than that of water-boiled and vacuum-fried at 4 min(P<0.05). The peroxide value of vacuum-fried pine nuts will rapidly increase to (0.3±0.05) g·kg^-1 which was approaching to the ordinary fried at 4 min. The saponification value of the vacuum-fried group was slightly higher than that of the water-boiled group, but no significant difference was observed(P>0.05). The antioxidant capacity of the vacuum-fried and water boiled pine nuts were significantly higher than that of the ordinary fried at 4 min, and water boiled pine nuts showed the best antioxidant capacity. Therefore, the functional nutrition of pine nuts can be better retained by vacuum frying and water boiling.

Key words: pine nuts, acid value, peroxide value, saponification value, antioxidant capacity

中图分类号:

TS255

谌迪, 肖朝耿, 卢文静, 叶沁, 王飞. 不同热处理方法对休闲松子品质的影响[J]. 浙江农业学报, 2022, 34(4): 808-813.

CHEN Di, XIAO Chaogeng, LU Wenjing, YE Qin, WANG Fei. Effects of different heat treatment methods on quality of leisure pine nuts[J]. Acta Agriculturae Zhejiangensis, 2022, 34(4): 808-813.

图/表 6

图1 不同处理对松子酸价的影响

Fig.1 Effects of different treatments on acid value of pine nuts

图2 不同处理对松子过氧化值的影响

Fig.2 Effects of different treatments on peroxide value of pine nuts

图3 不同处理对松子皂化值的影响

Fig.3 Effects of different treatments on saponification value of pine nuts

图4 不同处理对松子自由基清除能力的影响

Fig.4 Effects of different treatments on free radical scavenging ability of pine nuts

图5 不同处理对松子总抗氧化能力影响(ABTS法)

Fig.5 Effects of different treatments on total antioxidant capacity of pine nuts(ABTS)

图6 不同处理对松子总抗氧化能力影响(FRAP法)

Fig.6 Effects of different treatments on total antioxidant capacity of pine nuts(FRAP)

参考文献 29

[1]	陈宝, 南江, 王星, 等. 松子的开发与利用[J]. 现代农业科技, 2010(20): 160.
	CHEN B, NAN J, WANG X, et al. Development and utilization of pine nuts[J]. Modern Agricultural Sciences and Technology, 2010(20): 160. (in Chinese)
[2]	HOSSEINI S A, VALI M, HAGHIGHI-ZADE M H, et al. The effect of chilgoza pine nut (Pinus gerardiana Wall.) on blood glucose and oxidative stress in diabetic rats[J]. Diabetes, Metabolic Syndrome and Obesity: Targets and Therapy, 2020, 13: 2399-2408.
[3]	QU H, GAO X, WANG Z Y, et al. Comparative study on hepatoprotection of pine nut (Pinus koraiensis Sieb. et Zucc.) polysaccharide against different types of chemical-induced liver injury models in vivo[J]. International Journal of Biological Macromolecules, 2020, 155: 1050-1059. DOI URL
[4]	孙家佳, 张智, 杨可心, 等. 微生物法制备松仁肽-锌螯合物及其抗氧化功能的研究[J]. 中国粮油学报, 2020, 35(5): 85-92.
	SUN J J, ZHANG Z, YANG K X, et al. The preparation of pine nut peptide zinc chelate by microbiological method and its antioxidant function[J]. Journal of the Chinese Cereals and Oils Association, 2020, 35(5): 85-92. (in Chinese with English abstract)
[5]	HOON L Y, CHOO C, WATAWANA M I, et al. Evaluation of the total antioxidant capacity and antioxidant compounds of different solvent extracts of Chilgoza pine nuts (Pinus gerardiana)[J]. Journal of Functional Foods, 2015, 18: 1014-1021. DOI URL
[6]	高桂琴, 赵雪娇, 仲昭欣, 等. 15种坚果果仁氨基酸组成及含量差异分析[J]. 食品安全质量检测学报, 2020, 11(4): 1173-1179.
	GAO G Q, ZHAO X J, ZHONG Z X, et al. Analysis onthe difference of amino acid composition and concentrations in 15 kinds of nut[J]. Journal of Food Safety & Quality, 2020, 11(4): 1173-1179. (in Chinese with English abstract)
[7]	王芳. 坚果中脂肪含量及脂肪酸组成分析[J]. 食品安全质量检测学报, 2018, 9(15): 4105-4111.
	WANG F. Analysis of fat content and fatty acid composition in nut[J]. Journal of Food Safety & Quality, 2018, 9(15): 4105-4111. (in Chinese with English abstract)
[8]	刘迪迪, 邱军强, 张华, 等. 红松松仁提取物对糖尿病小鼠的降血糖活性[J]. 中国食品学报, 2019, 19(7): 20-28.
	LIU D D, QIU J Q, ZHANG H, et al. Hypoglycemic activity of the extracts from Korean pine nut on diabetic mice[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19(7): 20-28. (in Chinese with English abstract)
[9]	ASSET G, WOLFF R L, BAUGE E, et al. 91 Δ5 olefinic acids extracted from pine tree seeds decrease serum triglyceride levels in rats[J]. Atherosclerosis, 1997, 130: S24.
[10]	CHUNG M Y, KIM J, CHOI H K, et al. A structured pine nut oil has hypocholesterolemic activity by increasing LDLR gene expression in the livers of obese mice[J]. European Journal of Lipid Science and Technology, 2019, 121(6): 1900049. DOI URL
[11]	修志儒, 阚默, 于澎, 等. 松子蛋白对过氧化氢致SH-SY₅Y细胞氧化损伤的保护作用及其机制[J]. 中华中医药杂志, 2019, 34(4): 1776-1779.
	XIU Z R, KAN M, YU P, et al. Protective effect of pine nut protein on oxidative damage of SH-SY₅Y cells induced by hydrogen peroxide and its mechanism[J]. China Journal of Traditional Chinese Medicine and Pharmacy, 2019, 34(4): 1776-1779. (in Chinese with English abstract)
[12]	卢红妍, 杨行, 方丽, 等. 松仁清蛋白抗氧化肽的分离纯化及结构鉴定[J]. 食品科学, 2019, 40(24): 40-45.
	LU H Y, YANG H, FANG L, et al. Isolation, purification and structural identification of antioxidant peptides derived from enzymatic hydrolysis of pine nut kernel(Pinus koraiensis Sieb. et Zucc.) albumin[J]. Food Science, 2019, 40(24): 40-45. (in Chinese with English abstract) DOI URL
[13]	荆晶, 赵黎明, 朱剑威, 等. 松仁肽的制备及抗氧化活性研究[J]. 粮食与油脂, 2018, 31(10): 89-92.
	JING J, ZHAO L M, ZHU J W, et al. Study on the preparation of pine nut peptide and its antioxidant activity[J]. Cereals & Oils, 2018, 31(10): 89-92. (in Chinese with English abstract)
[14]	ZHANG J M, LIN W W, WU R J, et al. Mechanisms of the active components from Korean pine nut preventing and treating D-galactose-induced aging rats[J]. Biomedicine & Pharmacotherapy, 2018, 103: 680-690. DOI URL
[15]	刘迪迪, 李景彤, 程翠林, 等. 红松松子中生物活性成分研究与开发[J]. 食品研究与开发, 2017, 38(23): 216-219.
	LIU D D, LI J T, CHENG C L, et al. Research and development of bioactive components in Korean pine nuts[J]. Food Research and Development, 2017, 38(23): 216-219. (in Chinese with English abstract)
[16]	ROS E. Nuts and CVD[J]. British Journal of Nutrition, 2015, 113(S2): S111-S120.
[17]	陈逸鹏, 郑凯航, 何计国, 等. 几类市售坚果产品中油脂的脂肪酸分析[J]. 食品科技, 2015, 40(1): 191-195.
	CHEN Y P, ZHENG K H, HE J G, et al. Composition of fatty acids of several selected commercial nut products[J]. Food Science and Technology, 2015, 40(1): 191-195. (in Chinese with English abstract)
[18]	张明霞, 庞建光, 王秀梅, 等. 河北山区常见坚果主要营养及活性成分分析[J]. 食品工业, 2020, 41(7): 333-336.
	ZHANG M X, PANG J G, WANG X M, et al. Analysis of main nutrient and active components of nuts collected from Hebei mountain area[J]. The Food Industry, 2020, 41(7): 333-336. (in Chinese with English abstract)
[19]	仇记红, 侯利霞. 松子油加工工艺及脂肪酸组成研究进展[J]. 粮食与油脂, 2018, 31(12): 10-12.
	QIU J H, HOU L X. Research progress on processing and fatty acid composition of pine nut oil[J]. Cereals & Oils, 2018, 31(12): 10-12. (in Chinese with English abstract)
[20]	葛环宇, 李德海. 不同方法制备偃松松仁蛋白的理化及其功能特性比较[J]. 现代食品科技, 2020, 36(8): 117-125.
	GE H Y, LI D H. Comparison of physico-chemical characteristics and functional properties of pine pumila nut proteins prepared by different methods[J]. Modern Food Science and Technology, 2020, 36(8): 117-125. (in Chinese with English abstract)
[21]	ТИПСИНА Н, 刘艳霞. 松子及几种油料作物成分及功能比较分析[J]. 吉林农业科技学院学报, 2015, 24(2): 4-5.
	ТИПСИНА Н, LIU Y X. Comparative analysis on the composition and function of pine nuts and several oil crops[J]. Journal of Jilin Agricultural Science and Technology University, 2015, 24(2): 4-5. (in Chinese with English abstract)
[22]	周琪, 韦家辉, 盛智丽, 等. 双酶法提取红松籽油及其抗氧化分析[J]. 食品研究与开发, 2019, 40(1): 57-63.
	ZHOU Q, WEI J H, SHENG Z L, et al. Double enzymatic extraction of Korean pine seed oil and analysis of antioxidation[J]. Food Research and Development, 2019, 40(1): 57-63. (in Chinese with English abstract)
[23]	郭阳. 东北红松松籽油的提取及其微胶囊的制备[D]. 哈尔滨: 东北林业大学, 2017.
	GUO Y. Extraction of pine nut oil and preparation of the microcapsule[D]. Harbin: Northeast Forestry University, 2017. (in Chinese with English abstract)
[24]	包怡红, 郭阳. 响应面试验优化超声波辅助水酶法提取松籽油工艺及其氧化稳定性[J]. 食品科学, 2016, 37(22): 60-68.
	BAO Y H, GUO Y. Optimization of ultrasonic-assisted aqueous enzymatic extraction of pine nut oil and its oxidative stability[J]. Food Science, 2016, 37(22): 60-68. (in Chinese with English abstract) DOI URL
[25]	郭阳, 包怡红, 赵楠. 复凝聚法制备松籽油微胶囊工艺优化及其氧化稳定性分析[J]. 食品科学, 2017, 38(18):229-236.
	GUO Y, BAO Y H, ZHAO N. Preparation and oxidative stability of microcapsules containing pine nut oil by complex coacervation[J]. Food Science, 2017, 38(18):229-236. (in Chinese with English abstract)
[26]	LUIS N A, PAOLA S B, FRANCISCA H, et al. Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts[J]. Scientia Horticulturae, 2020, 261:108894.
[27]	王秋阳, 赵欣锐, 王超, 等. 大孔树脂纯化红松松仁膜衣黄酮的抗氧化活性研究[J]. 食品科技, 2019, 44(9):223-227.
	WANG Q Y, ZHAO X R, WANG C, et al. Antioxidant activity of macroporous resin purification of flavonoids from Pinus koraiensis pine nut film coat[J]. Food Science and Technology, 2019, 44(9):223-227. (in Chinese with English abstract)
[28]	DESTAILLATS F, CRUZ-HERNANDEZ C, GIUFFRIDA F, et al. Identification of the botanical origin of pine nuts found in food products by gasliquid chromatography analysis of fatty acid profile[J]. Journal of Agricultural and Food Chemistry, 2010, 58(4):2082-2087. DOI URL
[29]	田恬, 陈晨, 刘程惠, 等. 不同烹饪方式对毛葱抗氧化活性的影响[J]. 现代园艺, 2020, 43(3):44-45.
	TIAN T, CHEN C, LIU C H, et al. Effects of different cooking methods on antioxidant activity of scallion[J]. Modern Horticulture, 2020, 43(3):44-45. (in Chinese)

不同热处理方法对休闲松子品质的影响

Effects of different heat treatment methods on quality of leisure pine nuts

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 6

参考文献 29

相关文章 9

编辑推荐

Metrics

本文评价

[1]	唐晓姝, 胡博, 陈雪梅, 张白曦. 黑果腺肋花楸榨汁工艺研究与果汁品质评价[J]. 浙江农业学报, 2021, 33(12): 2406-2414.
[2]	高帆, 夏惠, 袁雪侦, 黄守义, 刘继, 梁东. 外源褪黑素对盐胁迫下猕猴桃幼苗酚类物质含量和抗氧化能力的影响[J]. 浙江农业学报, 2017, 29(7): 1144-1150.
[3]	高帆, 夏惠, 王秀, 王进, 周琼, 吕秀兰, 梁东. 不同甜樱桃品种抗氧化物质及抗氧化活性分析[J]. 浙江农业学报, 2017, 29(6): 926-932.
[4]	周金星, 靳二辉, 刘文举, 张超超, 王思飞, 金光明. 复方中药制剂对SD大鼠血清抗氧化功能的影响[J]. 浙江农业学报, 2017, 29(5): 737-743.
[5]	蒋琦, 张玉, 杨华, 王强, 王君虹, 李雪, 朱作艺, 王伟, 张存莉. 基于近红外光谱法的山茶籽油理化指标快速检测[J]. 浙江农业学报, 2017, 29(11): 1897-1902.
[6]	刘泽静，薛生玲，夏雪，田玉肖，张芬，陈清，汤浩茹，孙勃*. 鱼腥草不同部位生物活性物质和抗氧化能力分析[J]. 浙江农业学报, 2016, 28(6): 992-.
[7]	刘红露，范磊，戴茜茜，张飞燕，潘康成*. 面包酵母硒与酪酸梭菌制剂对肉鸡生长、抗氧化和肠道菌群的影响[J]. 浙江农业学报, 2015, 27(9): 1529-.
[8]	杜金梁1，2，曹丽萍1，2，刘英娟3，赵才源3，申玉金3，丁炜东1，2，殷国俊1，2，3，*. TCDD对建鲤肝脏的影响[J]. 浙江农业学报, 2015, 27(10): 1720-.
[9]	钱卓权;殷皓臻;黄晓林;林少珍;南海函;*. 三种海藻抑菌活性和抗氧化活性[J]. , 2014, 26(2): 0-384387.