不同贮藏条件对亚麻饼中生氰糖苷含量的影响

Effects of different storage conditions on cyanogenic glycosides in flax cakes

中文关键词:  亚麻饼  生氰糖苷  贮藏

英文关键词:flax cake  cyanogenic glycoside  storage

中文摘要:

      目的 研究在热处理及不同贮藏条件下亚麻饼中生氰糖苷的含量变化。方法 将亚麻饼分别在121和100 ℃下, 处理不同时间, 测定其生氰糖苷含量; 分别以冷榨和热榨亚麻饼为原料, 在27或4 ℃、有氧或无氧条件下贮藏, 定期测定生氰糖苷含量, 最后测定其酸价和过氧化值。结果 121 ℃处理亚麻饼, 生氰糖苷含量减少了约91%, 100 ℃处理生氰糖苷含量减少了约89%, 且温度越高生氰糖苷含量减少速度越快; 冷榨和热榨亚麻饼中的生氰糖苷含量在27或4 ℃、有氧或无氧条件下贮藏都会逐渐减少, 且27 ℃贮藏比4 ℃减少速度快, 有氧贮藏比无氧贮藏减少速度快。结论 亚麻饼的热处理能有效减少生氰糖苷含量, 但是高温易破坏营养成分。常温贮存也能减少亚麻饼中生氰糖苷含量, 虽然不会破坏营养成分, 但是耗时较长, 亚麻饼中酸价和过氧化值已超标。

英文摘要:

      Objective To investigate the content of cyanogenic glycosides in flax cakes under heat treatment and different storage conditions. Methods The flax cakes were treated at 121 and 100 ℃ for different time, and the content of cyanogenic glycosides was determined. The cold pressed and hot pressed flax cakes were respectively stored at 27 or 4 ℃ under aerobic or anaerobic conditions, and the cyanogenic glycoside content was measured periodically, and the acid value and peroxide value were finally determined. Results At 121 ℃, the content of cyanogenic glycosides decreased by 91%, and the content of cyanogenic glycosides decreased by 89% at 100 ℃, and the higher the temperature, the faster the reduction of cyanogenic glycoside content. The cyanogenic glycoside content in cold pressed and hot pressed flax cake was gradually reduced at 27 or 4 ℃ under aerobic or anaerobic conditions. The content of cyanogenic glycosides decreased faster at 27 ℃ than 4 ℃, and the aerobic storage decreased faster than the anaerobic storage. Conclusion The heat treatment of the flax cake can effectively reduce the content of cyanogenic glycosides, but the high temperature is easy to destroy the nutrients. Storage at room temperature can also reduce the content of cyanogenic glycosides in the flax cake. Although it does not destroy the nutrients, it takes a long time, and the acid value and peroxide value in the flax cake have exceeded the standard.