利用竹叶抗氧化物和茶多酚制作低羧乙基赖氨酸含量曲奇的研究  

Production of Cookies with low N-(carboxyethyl) lysine Concentration by Addition of Antioxidant of Bamboo Leaves and Tea Polyphenols

作　　者：程璐[1] 欧阳立群 张英[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [2]福建省产品质量检验研究院,福建福州350002

出　　处：《现代食品科技》2014年第5期232-238,共7页Modern Food Science and Technology

基　　金：国家"973"计划项目(2012CB720806);国家科技支撑计划课题(2012BAK01B03)

摘　　要：羧乙基赖氨酸（CEL）是通过美拉德反应形成的一种晚期糖基化终末产物（AGEs）。本文研究了四种天然来源的食品抗氧化剂：水溶性竹叶抗氧化物（AOB-w）、水溶性茶多酚（TP-w）、油溶性竹叶抗氧化物（AOB-o）和油溶性茶多酚（TP-o）对曲奇中CEL形成的抑制作用,确定了抑制曲奇中CEL的合适抗氧化剂及其添加剂量。空白对照组和试验组曲奇均在205℃、11 min焙烤条件下制得,CEL含量采用UPLC-MS/MS法准确测量。通过DPPH和ABTS抗氧化体系评价、感官评定和曲奇其他品质参数的测定,来评价试验组和空白对照组的差异。研究表明四种抗氧化剂对CEL的形成有显著的抑制作用,当添加剂量为0.01～0.05%（m/m）时,抑制率变化范围为7.29～67.25%；尤其当AOB-o的添加剂量为0.03%（m/m）时,曲奇中CEL的含量达到最低值（3.71±0.01 mg/kg）,同时,产品的抗氧化活性得到显著提高,原有的品质属性和感官特性也未受到任何不良影响。N-（carboxyethyl） lysine（CEL） is a kind of advanced glycation end-products（AGEs） derived from Maillard Reaction.The effect of four natural sources of antioxidants,including water-soluble antioxidant of bamboo leaves（AOB-w）,water-soluble tea polyphenols（TP-w）,oil-soluble antioxidant of bamboo leaves（AOB-o） and oil-soluble tea polyphenols（TP-o） on CEL formation in cookies were investigated and the optimal mitigation strategy was summarized.The cookie dough with or without addition of the selected antioxidants was all baked at 205 ℃ for 11 min and the CEL contents in the final products were quantified by UPLC-MS/MS.The antioxidant activity,sensory evaluation and evaluation of other cookie quality attributes,including diameter,thickness,spread ratio,color,moisture content and texture were also performed.The results showed that the CEL content in control cookies was 11.97 ± 0.26 mg/kg.Four antioxidants at the addition level of 0.01～0.05%（m/m） effectively inhibited CEL formation with 7.29～67.25 % inhibitory rates.And the ddition of 0.03%（m/m） AOB-o induced the lowest CEL content（3.71 ± 0.01 mg/kg） in cookie.Further experiments confirmed that 0.03% AOB-o addition treatment significantly increased the antioxidant activity of cookies by DPPH and ABTS assays and kept the original quality attributes and sensory properties of cookies.

关 键 词：曲奇 羧乙基赖氨酸 竹叶抗氧化物 茶多酚 危害物控制 

分 类 号：TS202.3[轻工技术与工程—食品科学]