苦荞挂面加工过程中苦荞黄酮含量的变化及其评价研究  

The change of flavonoids content of tartary buckwheat and its evaluation during buckwheat dried noodles processing

作　　者：刘艳香[1] 刘明[1] 田晓红[1] 汪丽萍[1] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《食品科技》2011年第12期147-149,152,共4页Food Science and Technology

基　　金：国家科技部农业科技成果转化资金项目(2010GB24490678)

摘　　要：以苦荞粉、小麦粉为主要原料制作苦荞挂面,探讨苦荞挂面在加工过程中黄酮含量的变化规律及以黄酮作为标记物评价苦荞挂面中苦荞含量方法的可行性。结果表明:加水、和面、醒置、压延、干燥工艺前后的黄酮含量(干基)差异均不显著(p>0.05),苦荞黄酮在挂面加工过程中具有较好的稳定性;苦荞粉添加量与挂面中黄酮含量呈线性相关(R2=0.999)。将黄酮作为标记物来快速评价挂面中苦荞含量具有较好的可行性与应用前景。The change of tartary buckwheat flavonoids content and the feasibility of the method which evaluated the buckwheat content by the flavonoids as markers in processing buckwheat dried noodles were investigated in this paper.The results indicated that the flavonoids content were not significant difference（p0.05） in the pre and post watering,kneading dough,aging,calendaring and drying process.And buckwheat flavonoids had good stability.There was a good linear correlation between buckwheat addition and flavonoids content（R2=0.999）.Flavonoids would be a good marker to fast evaluate the buckwheat addition in dried noodles,which will be a good feasibility and have application prospects.

关 键 词：苦荞 苦荞挂面 黄酮 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]