添加武夷岩茶对米粉丝品质、体外消化特性和抗氧化活性的影响  

Effects of Adding Wuyi Rock Tea on Quality,in vitro Digestive Characteristics and Antioxidant Activity of Rice Noodles

作　　者：黄菊青[1] 李伟斌 王琦[1] 官雪芳[1] 林斌[1] HUANG Juqing;LI Weibin;WANG Qi;GUAN Xuefang;LIN Bin(Institute of Food Science and Technology,Fujian Academy of Agricultural Science,Key Laboratory of Processing of Subtropical Characteristic Fruits,Vegetables and Edible Fungi,Ministry of Agriculture and Rural Affairs of China,Fujian Key Laboratory of Agricultural Product(Food)Processing,Fuzhou 350003,China)

机构地区：[1]福建省农业科学院农产品加工研究所,农业农村部亚热带特色果蔬菌加工重点实验室,福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《食品工业科技》2024年第10期101-109,共9页Science and Technology of Food Industry

基　　金：福建省公益类科研院所专项项目(No.2021R1032006);福建省自然科学基金项目(No.2022J01483);福建省农业科学院自由探索科技创新项目(ZYTS202223)。

摘　　要：为开发具有抗消化性和抗氧化活性的功能米粉制品,研究添加武夷岩茶对米粉丝品质、体外消化特性和抗氧化活性的影响。采用质构仪和感官评价法测定米粉丝的质构和感官品质,采用GC-MS法检测风味成分,采用FRAP法、DPPH和ABTS+自由基清除法测定抗氧化活性,采用体外模拟消化法检测米粉丝的体外消化特性。结果表明,与未添加武夷岩茶的米粉丝(对照组)相比,添加2.9%~7.0%武夷岩茶的米粉丝断条率无明显变化(P>0.05),添加8.3%武夷岩茶的米粉丝断条率显著增加(P<0.05);添加2.9%~8.3%武夷岩茶的米粉丝硬度、粘聚性、胶着性、咀嚼性和回复性显著低于对照组(P<0.05),而气味和食味分值显著高于对照组(P<0.05);添加5.7%武夷岩茶的米粉丝保留了岩茶的主要香气物质(香叶醇、2-苯乙醇、苯乙醛、(E)-2-己烯醛),且其米粉丝弹性显著高于对照组和其余岩茶组(P<0.05)。与对照组相比,添加5.7%武夷岩茶的米粉丝中快消化淀粉(RDS)比例下降8.69%,抗性淀粉(RS)比例增加14.34%,对DPPH和ABTS+自由基的清除能力显著增强(P<0.05),总抗氧化能力是对照组的7.48倍。在米粉丝中添加武夷岩茶能够赋予米粉丝独特风味,显著增强米粉丝的抗消化性和抗氧化活性,提高了米粉丝的营养保健价值。In order to develop functional rice flour products with anti-digestive and antioxidant activities,the effects of adding Wuyi rock tea(WRT)on the quality,in vitro digestive characteristics and antioxidant activity of rice noodles were studied.The texture and sensory quality of rice noodles were determined by texture analyzer and sensory evaluation method,respectively.The flavor components were characterized by GC-MS,and the antioxidant activity was assessed by FRAP,DPPH and ABTS+assays.The digestive characteristics of rice noodles were detected by the in vitro simulated digestion method.The results showed that compared to the control rice noodles,the breaking rate of rice noodles added with 2.9%~7.0%.WRT was not significantly changed(P>0.05),while the breaking rate of rice noodles added with 8.3% WRT was significantly increased (P<0.05). Adding 2.9%~8.3% WRT could significantly lower the values of hardness, cohesiveness, gumminess, chewiness and resilience of rice noodles (P<0.05), but improve the smell and taste scores of rice noodles (P<0.05). The rice noodles added with 5.7% WRT had the highest springiness value among all the groups and reserved the main volatiles from rock tea (i.e. 2,6-Octadien-1-ol, (Z)-3,7-dimethyl, 2-phenylethanol, benzeneacetal-dehyde, (E)-2-Hexenal). Meanwhile, it was found that adding 5.7% WRT could reduce the proportion of fast digestible starch of rice noodles by 8.69%, while increase the proportion of resistant starch by 14.34%. In addition, compared with the control noodles, the rice noodles added with 5.7% WRT had a considerably stronger ability to scavenge DPPH and ABTS+ free radicals (P<0.05), with a total antioxidant capacity of 7.48 times that of the control noodles. The results suggested that the addition of WRT provided rice noodles with a unique flavor, higher digestion resistibility as well as antioxidant activity, thus improving the nutritional and healthy properties of rice noodles.

关 键 词：武夷岩茶 米粉丝 品质 体外消化特性 抗氧化活性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]