淫羊藿保健面包的研制及功能成分分析  

Development and important functional component analysis of healthy bread containing Herba Epimedii

作　　者：张翔[1] 张华峰[1] 牛丽丽[1] 杨晓华[2] 杨曦[1] 蒋亚莉[1] 

机构地区：[1]药用资源与天然药物化学教育部重点实验室,西北濒危药材资源开发国家工程实验室,陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]西安交通大学医学院,陕西西安710049

出　　处：《食品工业科技》2013年第10期259-262,共4页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项资金项目(GK201302048);大学生创新性实验计划项目(CX11095)

摘　　要：淫羊藿是我国特有的药食两用植物,其功能成分主要为黄酮类化合物。为了科学利用淫羊藿资源,采用二次发酵法,以感官评价为指标,研制出一种含有淫羊藿功能成分的保健面包。通过正交实验确定了淫羊藿保健面包的最佳配方,即当淫羊藿粉添加量为2.5%、白砂糖添加量12.0%、酵母添加量1.5%、面包改良剂添加量2.0%时,面包的风味和口感最好。质构特性分析表明,采用最佳工艺制作的淫羊藿保健面包具有较好的弹性、硬度、咀嚼度和黏稠性。功能成分分析表明,淫羊藿黄酮类化合物在面包制作过程中损失率低于21%,淫羊藿保健面包中总黄酮、淫羊藿苷、朝藿定A、朝藿定B、朝藿定C含量分别为0.929、0.089、0.065、0.103、0.027mg/g。Herba Epimedii is one of unique medicinal and edible plants in China and its major functional constituents are flavonoids. After powder of Herba Epimedii was added to flour,dough was fermented twice. A new type of healthy bread containing Herba Epimedii was developed using sensory evaluation as indicator. The best formula for healthy bread was obtained by orthogonal test：Herba Epimedii powder of 2.5% , granulated sugar 12.0%,yeast powder 1.5%,and bread improver 2.0%. Under the optimized condition,the best flavor and taste of healthy bread were achieved. Textural property analysis indicated that healthy bread had acceptable springiness,hardness,chewiness and adhesiveness. Functional component assay showed that decrease ratio of flavonoids was less than 21% ,and contents of total fiavonoids,icariin, epimedin A,epimedin B and epimedin C were 0.929,0.089,0.065,0.103,0.027mg/g, respectively.

关 键 词：淫羊藿 面包 黄酮类化合物 质构特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]