核桃副產(chǎn)物多酚的提取及其對油脂氧化穩(wěn)定性的影響
[Abstract]:Replacing synthetic antioxidants with natural antioxidants is the trend of food industry since then, so the development of practical, efficient and inexpensive natural antioxidants is still the focus of antioxidant research. In recent years, with the continuous adjustment of modern agricultural industrial structure in China and the rapid development of forestry and fruit industry in Xinjiang, the mass production of walnut oil is urgent, and it is urgent to study and solve the problem that natural antioxidants replace synthetic antioxidants. The comprehensive utilization of walnut in Xinjiang on a higher level by using modern high technology can provide theoretical basis for the development of walnut. In order to find out the antioxidant activity of different parts of walnut in vitro and improve the comprehensive development and utilization of walnut, the polyphenols and flavonoids of different parts of walnut were extracted with different solvents. The extraction method of walnut polyphenols and the extraction method of flavonoids were optimized and the content of them was determined. The total antioxidant activity was evaluated by scavenging DPPH radical and ABTS radical in vitro. The results showed that the contents of polyphenols and flavonoids in different parts of walnut were 0.838-53.89 mg/g,0.07-0.997mg/g, respectively. The content of walnut capsule was the lowest in walnut shell. Correlation analysis showed that the main antioxidative components of walnut except walnut kernel were polyphenols and flavonoids, the content of which was positively correlated with antioxidant activity. The content of polyphenols in different parts of walnut is abundant, and it is feasible to develop new functional food. The polyphenols extracted from four different parts of walnut green peel, sac, distraction wood and walnut shell were added to walnut oil in different proportion. According to the change of POV during storage, the optimum additive and amount were selected. The oxidation stability of walnut oil was studied by using Schaal oven accelerated method. The oxidation stability of walnut oil was observed by measuring peroxide value and acid value, iodine value, refractive index, relative density, chroma, conjugated diene, etc. The changes of conjugated triene, anisome value, fatty acid, VE content, and the comparison between walnut oil without any antioxidant substance and walnut oil with synthetic antioxidant TBHQ. The effects of antioxidants extracted from different parts of walnut on the oxidative stability of walnut oil were studied in order to infer the storage time of walnut oil. The results showed that walnut coat, distraction wood and green skin polyphenols were superior to walnut shell polyphenols. When a certain amount of polyphenols was added to walnut oil, the increasing trend of peroxide value and acid value of walnut oil slowed down with the prolongation of time. The activity of antioxidant was as follows: TBHQ green skin polyphenol distraction wood polyphenol capsule polyphenols blank control; The shelf life of walnut oil supplemented with 0.05% walnut green peel polyphenols was extended from 4 months to 6.5 months.
【學位授予單位】:塔里木大學
【學位級別】:碩士
【學位授予年份】:2017
【分類號】:TS202.3;TS221
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