莲子心黄酮对广式月饼品质的影响  

Effect of flavonoids from lotus plumule on the quality of Cantonese moon cake

作　　者：何婷 翟永贞 文雨欣 刘禹志 李生花 郑青松 张霞[2,3] 李冰 HE Ting;ZHAI Yongzhen;WEN Yuxin;LIU Yuzhi;LI Shenghua;ZHENG Qingsong;ZHANG Xia;LI Bing(Guangzhou Restaurant Group Likofu Food Co.,Ltd.,Guangzhou 511442;School of Food Science and Technology,South China University of Technology,Guangzhou 510640;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,Guangzhou 510640)

机构地区：[1]广州酒家集团利口福食品有限公司,广州511442 [2]华南理工大学食品科学与工程学院,广州510640 [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

出　　处：《中国食品添加剂》2022年第10期141-149,共9页China Food Additives

基　　金：广东省重点研发计划项目(2019B020212001)。

摘　　要：本研究优化了莲子心黄酮提取工艺,并探究了莲子心黄酮抗氧化活性及其对广式月饼制备过程中晚期糖基化终末产物(AGEs)生成的抑制作用。同时分析了添加莲子心黄酮对月饼色泽和质构的影响。结果表明:以1∶70料液比、60%乙醇在80℃水浴中提取莲子心粉末2.5h,此时莲子心黄酮得率最高,为3.8%。当添加浓度为400μg/mL时,莲子心黄酮对DPPH自由基和ABTS自由基的清除率最高,分别为83.14%和96.18%,IC值分别为57.07μg/mL和37.64μg/mL。为兼顾月饼色泽、口感和对晚期糖基化终末产物(AGEs)的抑制效果,莲子心黄酮最佳添加量为0.5mg/g,相比于空白月饼色泽没有明显变化,亮度值L*略微下降,从50.58下降至46.38,红度值a*和黄度值b*没有显著性变化。添加莲子心黄酮月饼口感得到改善,饼皮硬度和咀嚼性没有显著性变化,内馅硬度和紧实度略微增加,内馅硬度从109.68g增加至124.03g,紧实度从57.72g增加至130.59g。添加0.5mg/g莲子心黄酮,内馅荧光强度变化不显著,但显著抑制了饼皮中AGEs生成,抑制率为16.63%。添加0.5mg/g莲子心黄酮不仅可有效降低晚期糖基化终末产物(AGEs)生成量,且不会对月饼色泽和质构特性产生显著性影响。In this study,the inhibitory effect of flavonoids extracted from lotus plumule on advanced glycation end products(AGEs)in the preparation of Cantonese style moon cake was investigated,and the effects of flavonoids on the color and texture of moon cake were analyzed.The results showed that the extraction yield of flavonoids from lotus plumule was 3.8% when the lotus plumule powder was soaked in 60% ethanol for 2.5h at 80℃.When the mass concentration was 400 μg/mL,the scavenging rate of DPPH free radical and ABTS free radical of lotus plumule flavonoids was 83.14% and 96.18% respectively,and ICvalues were 57.07 and 37.64μg/mL respectively.In order to give consideration to the color and taste of moon cake,and the inhibition effect on advanced glycation end products(AGEs),0.5mg/g lotus plumule flavonoids was the optimal addition amount.At this time,the color of moon cake did not change significantly,the brightness value L* decreased slightly from 50.58 to 46.38,and the redness value a* and yellowness value b* did not change significantly.Compared with the blank group,the taste of the moon cake in the experimental group was improved,the hardness and chewiness of the cake skin had no significant change,the hardness and firmness of invagination increased slightly,the hardness of invagination increased from 109.68g to 124.03g,and the firmness increased from 57.72g to 130.59g.The addition of 0.5mg/g lotus plumule flavonoids in moon cake did not significantly change the fluorescence intensity of invagination,but significantly inhibited the generation of AGEs in cake skin,with an inhibition rate of 16.63%.The addition of 0.5mg/g lotus plumule flavonoids effectively reduced the production of advanced glycation end products(AGEs),and had no significant effect on the color and texture characteristics of moon cakes.

关 键 词：提取 广式月饼 质构 晚期糖基化终末产物 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]