传统荞麦制品保健功能特性研究  

Functional Characteristics of Traditional Buckwheat Products

作　　者：张莉[1] 李志西[2] 

机构地区：[1]西北农林科技大学农学院,杨凌712100 [2]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国粮油学报》2009年第3期53-57,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(30400282);陕西省科技攻关项目(2008K01-02)

摘　　要：利用高效液相色谱法(HPLC)和比色法对苦、甜荞麦粉及其加工制品甲醇提取物的芦丁含量和抗氧化性进行了分析测试,结果表明:苦荞粉和甜荞粉中芦丁含量分别达到5 250.4、1 995.3 mg/kg,荞麦馒头、荞麦饣合饣各、荞麦烙饼、荞麦锅巴等制品中的芦丁含量与荞麦粉相比,均有大幅度降低。荞麦制品的抗氧化性结果表明:苦荞粉及其制品甲醇提取物对二苯代苦味酰自由基(DPPH)的清除率高于甜荞粉及其制品甲醇提取物的清除率,荞麦粉对DPPH游离基的清除率远高于小麦粉。不同荞麦产品对DPPH游离基的清除率依次为荞麦饣合饣各(煮制品)>荞麦馒头(蒸制品)>荞麦烙饼(烙制品)>荞麦锅巴(油炸食品),荞麦锅巴(油炸食品)的活性成分损失最多。荞麦产品的总抗氧化能力和DPPH游离基的清除能力比相应的原料都有所下降。加热使荞麦制品的功能成分都有降低,降低程度依次为油炸>烙>蒸>煮。苦荞麦粉的发酵制品——苦荞醋清除DPPH游离基能力和总抗氧化能力均高于其他荞麦制品。The mtin content and antioxidation ability of buckwheat, tartarian buckwheat and their processed products were determined by HPLC and colorimetry with methanol as solvent in mtin extraction. Results： The mtin content in tartarian buckwheat flour and buckwheat flour is 5 250.4 mg/kg and 1 995.3 mg/kg, respectively, and the rutin contents in various processed products decline in large extent compared with the material flour. The ability of antioxidation and scavenging DPPH free radicals of various processed products are all somewhat declined compared with their raw material flour. Heating reduces functional components in the rank of frying 〉 baking 〉 steaming 〉 boiling. The fermentation product, tartarian buckwheat vinegar, displays the highest ability of antioxidation and scavenging DPPH free radicals among various processed products.

关 键 词：荞麦 荞麦制品 抗氧化 功能特性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]