烘烤对苦荞抗氧化活性的影响  

Effect of heating on antioxidant activities of the buckwheat

作　　者：翟金霞[1] 秦培军[1] 裴颖[1] 张民[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2010年第11期182-185,共4页Food Science and Technology

基　　金：天津市科技计划项目(07ZCKFNC01800)

摘　　要：以苦荞为原料,研究了不同烘烤条件对苦荞提取液抗氧化活性的影响。结果表明,烘烤处理可极显著(P<0.01)降低苦荞提取液的抑制脂质体过氧化活性、清除超氧阴离子能力和清除羟自由基能力。升高温度和延长烘烤时间,都可极显著(P<0.01)降低苦荞提取液抗氧化活性;增加水分含量,可提高苦荞亲脂性提取液抗氧化活性,并降低苦荞亲水性提取液抗氧化活性。In this experiment,different baking conditions were carried out to explore antioxidant activities of buckwheat extraction solution.The results showed that through the processes of different roasting temperature and time,inhibiting lipid peroxidation activity and clearing superoxide anion and scavenging hydroxyl radical of buckwheat were very significantly（P0.01） lower than that of contrast.Elevated temperature and extend the baking time,antioxidant activities of buckwheat were very significantly（P0.01） lower than that of contrast.Increasing moisture,antioxidant activities of the lipophilicity buckwheat extraction solution were increased,while antioxidant activities of the hydrophilic buckwheat extraction solution were reduced.

关 键 词：苦荞 烘烤 提取 抗氧化活性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]