椰子腰果粉主要营养成分和抗氧化活性的研究
目的 测定不同配方椰子腰果粉主要营养成分与抗氧化活性, 为开发一种椰子腰果复合果粉产品提供理论基础和依据。方法 采用国标方法分别对不同配方椰子腰果粉的主要营养成分、微量元素、氨基酸、脂肪酸的含量和组成进行测定。利用氧化自由基吸收能力(oxygen radical absorption capacity, ORAC)、1,1-二苯基-2-三硝基苯(1-diphenyl-2-picrylhydrazyl, DPPH)法和还原力方法对不同配方椰子腰果粉的抗氧化活性进行评价。结果 腰果粉的加入可以不同程度地提高样品的蛋白质和不饱和脂肪酸含量, 互配后也有助于平衡两者间Na、K、Mg、Ca等微量元素的含量, 使其具有更好的营养价值。在抗氧化活性方面, 在互配的Ⅱ~Ⅵ号配方中, Ⅴ号DPPH清除率和还原能力最强, 但其氨基酸比值系数分(score of ratio coefficient, SRC)为54.73, 营养价值相对较低; Ⅵ号氧自由基清除能力最好, 达到了60.95 mmol TE/100 g, 高于纯椰子粉的44.84 mmol TE/100 g, 其氨基酸比值系数分(SRC)为79.83, 营养价值最好。结论 椰子腰果粉配比为9:1的Ⅵ号配方在5个重组配方中测定结果最优, 可为后续新产品的开发提供参考。
Objective To determine the main nutritive components and antioxidant activity of different formula coconut cashew powder, and provide theoretical basis and basis for the development of a coconut and cashew compound fruit powder. Methods The contents and compositions of main nutritional components, trace elements, amino acids and fatty acids in coconut cashew powder with different formulations were determined by national standard methods. The antioxidant activities of coconut cashew powder with different formulations were evaluated by ORAC (oxygen radial absorption capacity), 1,1-diphenyl-2-trinitrobenzene (1-diphenyl-2-picrylhydrazyl, DPPH) and reducing power methods. Results The content of protein and unsaturated fatty acids in the samples could be improved by adding cashew powder. It was also helpful to balance the content of Na, K, Mg, Ca and other trace elements between them, so that they had better nutritional value. In terms of antioxidant activity, the DPPH scavenging rate and reducing ability of No.V were the strongest in the formula of Ⅱ-Ⅵ, but its amino acid ratio coefficient (SRC) was 54.73, and its nutritional value was relatively low. The scavenging capacity of oxygen free radical of No.Ⅵ was the best, reaching 60.95 mmol TE/100 g, which was higher than 44.84 mmol TE/100 g of pure coconut powder. The amino acid ratio coefficient score (SRC) was 79.83, and its nutritional value was the best. Conclusion Formula No.Ⅵ with coconut milk and cashew powder ratio of 9:1 is the best among the 5 reconstituted formulas, which can provide references for the development of new products.
标题：椰子腰果粉主要营养成分和抗氧化活性的研究
英文标题：Study on main nutritional components and antioxidant activity of coconut cashew powder
作者：
张小素 海南大学食品学院
张伟敏 海南大学食品学院
董李雅 海南大学食品学院
徐文敬 海南大学食品学院
姚珊 海南大学食品学院
匡婷 海南大学食品学院
姚梦莹 海南大学食品学院
魏静 海南省食品检验检测中心
中文关键词:椰子粉,腰果粉,营养成分,抗氧化活性,
英文关键词:coconut flour,cashew powder,nutritional composition,antioxidant activity,
发表日期：2018-05-30
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