茶多酚对面包品质及面包酚类物质抗氧化能力的影响  

Effect of tea polyphenols on the bread quality and polyphenols antioxidant activity

作　　者：段云龙[1] 梁毅 李冰[1,3] 张霞[1] 李琳[1,3,4] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640 [2]广东中轻枫泰生化科技有限公司,茂名525427 [3]广东省天然产物绿色加工与产品安全重点实验室,广州510640 [4]东莞理工学院,东莞523000

出　　处：《食品科技》2016年第8期137-142,共6页Food Science and Technology

基　　金："十二五"国家科技支撑计划课题(2012BAD37B01);广东省"扬帆计划"项目(2014YT02S029)

摘　　要：研究了不同茶多酚添加量对面包比容以及品质的影响,通过ABTS^+自由基清除率(ABTS法)和DPPH^+自由基清除率(DPPH法)探讨了茶多酚对面包总酚含量的影响及其抗氧化性变化。研究结果表明,茶多酚的添加对面包比容无显著性影响(P<0.05),通过对面包质构分析,添加0.15%茶多酚对面包品质有一定改善,此时面包口感较好、呈有弹性;茶多酚的添加使面包总酚含量显著增加(P<0.05),增强了ABTS^+自由基清除率和DPPH^+自由基清除率。当茶多酚添加量为0.15%,面包皮的ABTS^+自由基和DPPH^+自由基清除率分别增加了26.68%、69.85%,面包芯的自由基清除率分别提高了29.06%、61.18%。此外,面包皮相比于面包芯的抗氧化能力高,这是由于面包皮中美拉德产物具有抗氧化性。研究为通过日常饮食预防退行性疾病提供一定指导。The specific volumes and qualities of breads with differenttea polyphenols content were investigated. The 2′-azino-bis（3-ethylbenzthiazoline-6-sulfonic aciddiammonium salt）（ABTS^＋） radical scavenging and 1,1-diphenyl-2-picrylhydrazyl（DPPH^＋） radical scavenging assays were used to find out the effect of tea polyphenols on the content and antioxidant activity of polyphenols in the bread（P〈0.05）. The result showed that tea polyphenols had no significant effect on the specific volumes of bread. The analysis of structure characteristics suggested that 0.015% tea polyphenols improved the quality of bread.In this condition, the bread had exquisite taste and flexible structure. Moreover, tea polyphenols result in the rise of total phenol content significantly（P〈0.05） and the ABTS^＋ and DPPH^＋ radical-scavenging capacity were also enhanced. In the crust, ABTS^＋ and DPPH^＋ radical-scavenging activity were increased by 26.68% and 69.85%, while, in the bread crumb, the two values were increased by 29.06% and 61.18%. Additionally, the crust had higher antioxidant capacity than the bread crumb which was caused by the fact that the maillard reaction products in the crust hadantioxidant activity. This research provided the instruction for preventing degenerated disease with the method of daily diet.

关 键 词：面包 茶多酚 品质 抗氧化能力 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]