本文考察了烘箱和微波辐射两种干燥方式对油茶籽美拉德产物抗氧化性的影响。通过测定油茶籽中美拉德产物丙酮醛、乙二醛、3-脱氧奥苏糖含量等指标考察了油茶籽在不同干燥方式中氧化稳定性的变化规律。结果表明：随着微波加热时间的延长，各火力下的油茶籽均具有清除DPPH自由基的能力。在微波高火下加热20 min时清除DPPH自由基能力最强为93.11%。在150 ℃加热90 min清除DPPH自由基能力最强为92.03%。在微波加热0~10 min时，在美拉德反应中主要影响油茶籽抗氧化性的物质是5-羟甲基糠醛；在微波加热15 min后，主要影响油茶籽抗氧化性等物质是丙酮醛和3-脱氧奥苏糖。在烘箱加热方式下主要影响油茶籽抗氧化性的物质为丙酮醛、3-脱氧奥苏糖和5-羟甲基糠醛。油茶籽中乙二醛含量对其抗氧化性作用不大。本文的研究结果对探究油茶籽油美拉德反应的抗氧化机理以及优化油茶籽加工工艺提供了理论基础。

In this paper, the effects of two drying methods, hot air and microwave radiation, on the antioxidant properties of Camellia oleracea products were investigated. The changes of oxidative stability of Camellia oleifera seeds using different drying methods were investigated by measuring the contents of Maillard products such as pyruvic aldehyde, glyoxal and 3-deoxyositol in Camellia oleifera seeds. The results showed that with the prolongation of microwave heating time, Camellia oleifera seeds under all firepower had the ability to scavenge DPPH free radicals. When the microwave was heated at 700 w for 20 min, the DPPH free radical scavenging ability was the strongest (93.11%). When heated at 150 ℃ for 90 min, the DPPH free radical scavenging ability was 92.03%. When microwave heating for 0~10 min, the main substance affecting the antioxidant activity of Camellia oleifera seeds was 5-hydroxyfurfural; after 15 min of heating in microwave, the main substances affecting the antioxidant activity of Camellia oleifera seeds were pyruvic aldehyde and 3-deoxyosurose. The substances mainly affecting the antioxidant activity of Camellia oleiferain the oven heating mode were pyruvic aldehyde, 3-deoxyositol and 5-hydroxyfurfural. The content of glyoxal in Camellia oleifera seedshad little effect on its antioxidant activity. The results of this study provide a theoretical basis for exploring the antioxidant mechanism of maillard reaction of Camellia oleifera seed oil and optimizing the processing technology of Camellia oleifera seed.

中央级公益性科研院所基本科研业务费专项资金项目（CAFYBB2017ZA004-10）；国家自然科学基金项目（31700605）