Lipid Oxidation Deferring of Pine Pollen by Far-infrared Heating
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Abstract:
The effects of far-infrared heating on bactericidal effect, enzyme-inhibiting effect, lipid oxidation and nutritional quality of pine pollen were investigated. The changes of color, peroxide value and volatilization of sterilization wall-breaking pine pollen during accelerated oxidation were also analyzed. The results showed that far-infrared heating significantly reduced the microbial content in the pine pollen, and the higher the heating temperature, the longer the action time, the more significant the sterilization effect. The sterilization requirements of pine pollen was achieved by heating at 100 ℃ for 15 min or 110 ℃ for 10 min. Under these conditions, the inactivation rate of lipase, the loss rate of carotenoids, free fatty acid content and peroxide value were 55.21%, 40.67%, 1.95 mg/kg, 0.46 meq/kg or 61.65%, 39.83%, 2.27 mg/kg, 0.45 meq/kg, respectively. In addition, no significant losses of essential nutrients and amino acids of pine pollen were observed. In the process of accelerated oxidation, the color of far-infrared sterilization wall-breaking pine pollen (FI-100-15 and FI-110-10) changed insignificantly, while the peroxide value, hexanal and hexanoic acid contents increased slightly. It indicated that far-infrared treatment at 100 ℃ for 15 min or 110 ℃ for 10 min could effectively inhibit microorganisms in pine pollen, delay the lipid oxidation rate and improve its storage stability, it can be regarded as a potential sterilization method of pine pollen.
