热处理对亚麻籽粕关键品质及营养组分的影响

Effects of Heat Treatment on Key Quality and Nutritional Components of Flaxseed Meal

摘要:

为了探究热处理对亚麻籽粕品质的影响，作者采用不同温度对亚麻籽进行预焙炒并压榨得到亚麻籽粕，利用液相色谱和气相色谱仪等对其营养成分、热特性及挥发性成分进行分析。结果表明：热处理温度在150 ℃以内仅引起亚麻籽粕中游离氨基酸和木酚素的小幅度减小，同时促进亚麻籽粕中可溶性膳食纤维、总酚、总黄酮质量分数及醛类、酮类化合物种类增多。热处理温度达180 ℃会引起亚麻籽粕中酮类及杂环类等低阈值物质增多，同时也会造成总游离氨基酸、木酚素、总酚和总黄酮等有益成分的显著降低，降低了亚麻籽粕的营养价值。

Abstract:

To explore the effect of heat treatment on the quality of flaxseed meal, flaxseed meal was obtained by pre-roasting and pressing flaxseed at different temperatures. The nutritional composition, thermal characteristics and volatile components of flaxseed meal were analyzed by liquid chromatography and gas chromatography. The results showed that heat treatment below 150 ℃ caused only a slight decrease in the contents of free amino acids and lignan in flaxseed meal, and promoted the contents of dietary soluble fiber, total phenol, total flavonoids and the types of aldehydes and ketone compounds in flaxseed meal. At 180 ℃, the low threshold substances such as ketones and heterocyclic substances increase, and the beneficial components such as total free amino acids, lignan, total phenols and total flavonoids decrease significantly, which reduces the nutritional value of flaxseed meal.