不同热处理方式对提取油菜籽中有效化学成分含量的影响

通过干热、湿热以及微波辐照的方式对油菜籽进行热处理,然后以有效化学成分含量为指标,分别研究不同方式热处理后油菜籽中酚酸、植酸、硫甙和原花青素的含量变化.结果表明,在干热、湿热以及微波辐照处理下,随着温度的升高,油菜籽中酚酸、植酸和原花青素的含量均逐渐减少,硫甙的含量则先增大后减小,其中微波辐照法对四种有效化学成分含量的影响较干热法及湿热法小,表明不同热处理方式对油菜籽中有效化学成分的含量是有影响的.

Study on the content of active chemical components extracted from rapeseeds with different heating methods

The contents of phenolic acid, phytic acid, glucosinolate, and proanthocyanidin extracted from rapeseeds were used as the index to study the effects of different heating methods on the estraction dfficiency, including conventional dry heating, water bath heating and microwave heating. The results showed that the contents of phenolic acid, phytic acid and proanthocyanidin extracted from rapeseeds decreased with the heating temperature. The content of glucosinolate increasede at the beginning,then decreased under the three heating methods. the microwave heating method had weaker influence on the content of active chemical components extracted from rapeseeds than other heating methods. Thus, different heating methods can affect the content of active chemical components extracted from rapeseeds.