摘要
探究不同预处理方式对海南山柚油的感官特性、抗氧化活性以及抑菌作用的影响,以确定最适合海南山柚油的预处理方式。采用感官评定技术对不同预处理方式山柚油进行评价;应用DPPH法、ABTS法及羟基自由基清除率技术测定山柚油的抗氧化特性,并用牛津杯法测定山柚油的抑菌效果。研究结果表明,不同预处理方式能显著影响山柚油的感官品质,微波、培炒、烘烤处理均能增强山柚油的抗氧化效果;山柚油对沙门氏菌(Salmonella)有较强的抑菌作用,综合分析最佳预处理方式为微波处理。本实验为山柚油的感官特性及抗氧化和抑菌作用提供了参考,并对山柚油的预加工具有一定的指导作用。
The purpose of this study was to explore the effects of different pretreatment methods on the sensory properties,antioxidant activity and bacteriostasis of Hainan shaddock oil to determine the best pretreatment method for Hainan shaddock oil.Sensory evaluation technology was used to evaluate different pretreatment methods of shaddock oil;DPPH method,ABTS method and hydroxyl radical scavenging technology were used to determine the antioxidant properties of shaddock oil;Oxford cup method was used to determine the bacteriostatic effect of shaddock oil.The results showed that different pretreatment methods can significantly affect the sensory quality of shaddock oil.Microwave,stir-frying and baking can enhance the antioxidant effect of shaddock oil.Shaddock oil has strong bacteriostatic effect on Salmonella.The best pretreatment method was microwave.This experiment provided a theoretical basis for the sensory characteristics and antioxidant and bacteriostatic effects of shaddock oil,and guided the pre-processing of shaddock oil.
作者
郭海阳
谭海生
杨劲松
郑小燕
盛占武
Guo Haiyang;Tan Haisheng;Yang Jinsong;Zheng Xiaoyan;Sheng Zhanwu(College of Food Science and Engineering,Hainan University,Haikou 570228;College of Materials Science and Engineering,Hainan University,Haikou 570228;Haikou Experimental Station,Chinese Academy of Tropical Agricultural Sciences,Haikou 570102)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第2期56-62,69,共8页
Journal of the Chinese Cereals and Oils Association
基金
海南省重大科技计划项目(ZDKJ2017004)
关键词
山柚油
感官评定
抗氧化
抑菌效果
citrus grandis oil
sensory evaluation
antioxidant
bacteriostatic effect
