绿原酸对全麦面条中脂肪酸败的抑制作用研究  

Inhibitory effect of chlorogenic acid on fatty rancidity in whole wheat noodles

作　　者：高维[1] 王朋朋 刘刚[2] GAO Wei;WANG Pengpeng;LIU Gang(College of Urban Construction,Wuchang Institute of Technology,Wuhan 430065;Wuhan Polytechnic University,Wuhan 430023)

机构地区：[1]武昌工学院食品与健康研究所,武汉430065 [2]武汉轻工大学,武汉430023

出　　处：《中国食品添加剂》2021年第12期31-35,共5页China Food Additives

基　　金：湖北省自然科学基金项目(2019CFC922)。

摘　　要：考察绿原酸对全麦面条中脂肪酸败的抑制条件。将绿原酸添加到全麦面条中,在不同的作用时间、温度、水分含量、绿原酸添加量等因素下测定全麦面条中游离脂肪酸含量的变化,从而得出了绿原酸对全麦面条中脂肪酸败的较佳抑制条件;然后根据此单因素实验结果,设计四因素三水平的正交实验,通过正交实验得出绿原酸对全麦面条中脂肪酸败的最佳抑制条件为:绿原酸添加量3.5%、温度32℃、加水量31.25%、时间30min。验证性试验表明:将加水量为31.25%、绿原酸添加量为3.5%的全麦面条在32℃保温30min后,其游离脂肪酸含量显著低于其对照组。The inhibition conditions of chlorogenic acid on fatty rancidity in whole wheat noodles were investigated.The content of free fatty acids in whole wheat noodles was determined by adding chlorogenic acid to whole wheat noodles with different factors such as time,temperature,water content and chlorogenic acid addition. The better conditions for inhibition of chlorogenic acid on fatty rancidity in whole wheat noodles were obtained;Then,according to the single factor experiment results,the orthogonal experiment with four factors and three levels was designed. The best inhibition conditions of chlorogenic acid on fatty acid in whole wheat noodles were :temperature 30℃,time 35 min,chlorogenic acid addition 3.75% and water content 33.3%. The results showed that the free fatty acids content of all wheat noodles with water content of 33.3% and chlorogenic acid content of 3.75% was significantly lower than that of other orthogonal groups after holding for 35 min at 30℃.

关 键 词：全麦面条 脂肪酸败 绿原酸 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS213.2[轻工技术与工程—食品科学与工程]