烘焙温度对小球藻脂肪酸、色素及乙醇提取物抗氧化活性的影响

doi:10.13652/j.issn.1003-5788.2018.07.006

首页 > 过刊浏览>2018年第34卷第7期 >29-33. DOI:10.13652/j.issn.1003-5788.2018.07.006

烘焙温度对小球藻脂肪酸、色素及乙醇提取物抗氧化活性的影响
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                        10.13652/j.issn.1003-5788.2018.07.006
                    
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作者单位:(1. 泉州师范学院海洋与食品学院，福建 泉州 362000;2. 福建省海洋藻类活性物质制备与功能开发重点实验室，福建 泉州 362000;3. 国投开发投资公司国投生物科技投资有限公司国投微藻生物科技中心，北京 100034)
作者简介:王宝贝（1982—），女，泉州师范学院副教授，博士。E-mail: 81404152@qq.com
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基金项目:国家自然科学基金(编号：41606177)；福建省高校产学合作项目(编号：2015N5006)

Effects of roasting temperature on the fatty acid, pigment and ethanol-extracts and their antioxidant activities in Chlorella pyrenoidosa

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(1. College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China; 2. Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China; 3. SDIC Microalgae Biotechnology Center, SDIC Biotechnology Investment Co., Ltd., State Development and Investment Corporation, Beijing 100034, China)

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摘要:

探讨烘焙温度对小球藻脂肪酸组成、色素成分及乙醇提取物抗氧化活性的影响。结果表明：小球藻的脂肪酸以多不饱和脂肪酸为主，其含量达到细胞总脂的76.69%。其中，亚油酸（C_18∶2）含量最高，亚麻酸（C_18∶3,n3）次之。温度不高于150 ℃时，烘焙处理对小球藻的脂肪酸含量及组成无明显影响；但当温度达到200 ℃时，烘焙处理会显著降低多不饱和脂肪酸的含量。小球藻的色素成分及乙醇提取物的抗氧化活性对烘焙温度很敏感。当烘焙温度高于100 ℃时，小球藻的叶绿素和类胡萝卜素降解严重；当烘焙温度高于150 ℃时，小球藻的抗氧化活性也明显减弱。

Abstract:

Effects of roasting temperature and duration on the composition fatty acid and pigment and antioxidant attribute of Chlorella pyrenoidosa were studied. The results showed that oleic acid (C_18:2) and linolenic acid (C_18∶3,n3) were the predominant fatty acids species, and poly unsaturated fatty acid (PUFA) accounted for ca. 76.69% of total fatty acids in Chlorella. Roasting treatment had little effect on fatty acid content and composition when the temperature no higher than 150 ℃. However, remarkably decrease of PUFA content was found with 200 ℃. Both pigments and the antioxidant activity of ethanol extracts (scavenging DPPH) from C.pyrenoidosa were sensitive to roasting temperature. Obviously degradation of chlorophyll and carotenoids were found when roasting temperature was higher than 100 ℃, while the antioxidant activity of ethanol extracts from chlorella decreased dramatically with roasting treatment over 150 ℃.

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王宝贝,加晶,孙辉,等.烘焙温度对小球藻脂肪酸、色素及乙醇提取物抗氧化活性的影响[J].食品与机械,2018,34(7):29-33.
WANGBaobei, JIAJing, SUNHui, et al. Effects of roasting temperature on the fatty acid, pigment and ethanol-extracts and their antioxidant activities in Chlorella pyrenoidosa[J]. Food & Machinery,2018,34(7):29-33.

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收稿日期:2018-01-31
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在线发布日期: 2023-03-17
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