苦荞挂面加工过程中黄酮含量及抗氧化活性变化研究  

Variations in flavonoid content and antioxidant activity during the processing of tartary buckwheat noodles

作　　者：汪丽萍[1] 蔡亭 刘明[1] 田晓红[1] 刘艳香[1] 吴娜娜[1] 翟小童[1] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]湖南粮食集团,湖南长沙410005

出　　处：《食品工业科技》2016年第6期119-123,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划课题(2012BAD34B05);中央级公益性科研院所基本科研业务费专项(ZX1506)

摘　　要：以30%的苦荞粉添加到小麦粉中制作苦荞挂面,探讨挂面加工过程中以及不同的面团醒发时间时苦荞黄酮与芦丁含量、存在形式和抗氧化活性的变化规律,并分析了黄酮、芦丁含量与抗氧化能力之间的相关性。结果表明:苦荞与小麦混合粉和面成面团时游离态黄酮、游离态芦丁与总黄酮、总芦丁含量明显增加,游离黄酮提取液的DPPH自由基清除能力,ABTS^+·清除能力明显增强;结合态黄酮、结合态芦丁含量及结合态黄酮提取液的抗氧化活性则显著下降;醒发、制作湿面条与烘干加工过程对苦荞中不同存在形式黄酮、芦丁含量及其抗氧化活性均影响较小;苦荞中黄酮、芦丁含量与DPPH自由基清除能力,ABTS^+·清除能力受醒发时间的影响不显著,总抗氧化能力则随醒发时间的延长而增强。苦荞挂面加工过程中黄酮、芦丁含量与DPPH自由基清除能力,ABTS^+·清除能力之间具有良好的相关性(p<0.01),与总抗氧化能力的相关性较差。Tartary buckwheat noodles were made with tartary buckwheat flour at the proportion of 30% mixed into the wheat flour. This research was to discuss the variations in flavonoid and rutin content,existing form and antioxidant activity during the processing of tartary buckwheat noodles as well as during different dough proofing. The correlation between the flavonoid and rutin content and antioxidant capacity was also analyzed.The experiment result showed that the free flavonoid and free rutin content,total flavonoid and total rutin content were increased,DPPH radical scavenging capacity and ABTS^＋· scavenging capacity for free state extract were enhanced,while bound flavonoid and bound rutin content and antioxidant activity for bound state extract were slight decreased during kneading. Flavonoid and rutin content and antioxidant activity of tartary buckwheat changed smaller during proofing,wet noodle processing and drying. The time of proofing had little influence on the flavonoid and rutin content and DPPH radical,ABTS^＋· scavenging capacity. Total antioxidant capacity was enhanced along with the extension of proofing time. The flavonoid and rutin content had significant correlation with DPPH radical,ABTS^＋· scavenging capacity during tartary buckwheat noodles processing（p〈0.01）,while had poor correlation with the total antioxidant capacity.

关 键 词：苦荞 挂面 黄酮 芦丁 抗氧化活性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]