熟制荞麦面条抗氧化品质及体外淀粉消化特性  

Antioxidant Capacity and in vitro Starch Digestibility of Cooked Buckwheat Noodles

作　　者：马雨洁[1] 刘航[1] 徐元元[1] 国旭丹[1] 王敏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2013年第17期65-69,共5页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-08-D-2);"十二五"国家科技支撑计划项目(2012BAD34B05)

摘　　要：目的：以小麦挤压面条为对照，比较评价不同品种熟制荞麦面条（2种苦荞、3种甜荞）的抗氧化性能和体外淀粉模拟消化特性的差异。方法：以甜荞（定边红花、榆荞4号、温莎）、苦荞（西农9940、西农9909）共5个品种的荞麦粉和小麦粉制作的熟化挤压面条为试材，采用NaNO2-Al（NO3）3测定总黄酮含量；DPPH自由基清除法和还原能力两个抗氧化模型测定面条的抗氧化能力；同时采用酶解法测定面条的抗性淀粉含量；并通过模拟体外淀粉消化的方法测定不同时间点的总淀粉水解率，制作总淀粉水解曲线，计算面条的血糖生成指数（EGI）。结果：荞麦面条的抗氧化品质显著优于小麦面条，其中荞麦面条的总黄酮含量在183.33～600.76mg/100g之间，苦荞面条的总黄酮含量及抗氧化活性显著高于甜荞面条，以西农9909面条为最佳；荞麦面条的抗性淀粉含量在2.78%～6.07%之间；荞麦面条的EGI值均明显低于小麦面条，且受品种影响显著，其中定边红花、温莎、西农9909及西农9940面条的EGI＜75，属于中等EGI值食品。结论：荞麦面条与小麦面条相比具有极高的抗氧化活性和较低的EGI值，且受品种影响显著，其中以西农9940品质最佳。荞麦面条可作为日常膳食摄入以起到预防糖尿病等慢性病的目的。Purpose： To evaluate the antioxidant activity and in vitro starch digestibility of cooked noodles made from two tartary buckwheat cultivars （Xinong 9940 and 9909） and three common buckwheat cultivars （Dianbian red flower, Yuqiao 4 and Wensha） by comparison with wheat noodles. Method： Total flavonoids content was measured by NaNO2-Al（NO3）3 assay, and DPPH free radical scavenging capacity assay and reducing power method were employed to evaluate the antioxidant capacity of the noodle samples. The content of resistant starch was measured through enzymolysis. Additionally, total starch hydrolysis was tested at different times, and data were plotted as starch hydrolysis degree vs. time curves. Estimated glycemic index （EGI） was calculated according to the curves. Results： The antioxidant property of buckwheat noodles was significantly superior to wheat noodles. Moreover, the content of total flavonoids ranged from 600.76 to 183.33 mg /100 g and tartary buckwheat noodles had higher total flavonoids content and antioxidant capacity and the best cultivar was Xinong 9909. Resistant starch content ranged between 2.78% and 6.07%, depending on the cultivar. Furthermore, EGI of buckwheat noodles were significantly lower than that of wheat noodles, and different among cultivars. EGI of Dingbian red flower, Wensha, Xinong 9909 and Xinong 9940 was less than 75, thus belonging to middle-EGI food. Conclusion： The quality of buckwheat noodles is generally better than that wheat noodle and differs among cultivars and among the tested cultivars, Xinong 9940 processes the best overall quality. As a result, buckwheat noodles can be served as daily food with the preventing function against chronic disease such as diabetes.

关 键 词：荞麦 面条 黄酮 抗氧化性 血糖生成指数 抗性淀粉 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]