高维生素C刺梨饼干配方工艺优化及其体外抗氧化作用  

Optimization of Manufactural Conditions of Rosa Roxburghii Biscuits Rich in Vitamin C and Anti-Oxidant Activity in vitro

作　　者：韦会平[1] 谢思宇 吴世纪 WEI Huiping;XIE Siyu;Wu Shiji(School of Preclinical Medicine,Panzhihua University,Panzhihua 617000,China)

机构地区：[1]攀枝花学院基础医学院,四川攀枝花617000

出　　处：《成都大学学报（自然科学版）》2024年第3期255-261,共7页Journal of Chengdu University（Natural Science Edition）

基　　金：四川省级大学生创新创业训练计划项目(2020YFF0407)。

摘　　要：以刺梨为基本原料,制作一款高维生素C(VC)含量的刺梨饼干,并对其配方工艺进行优化,对其体外抗氧化活性进行评价.采用4因素4水平正交试验设计,对影响刺梨饼干制作中VC含量和稳定性的4个关键因素烘焙温度、烘焙时间、苹果酸用量和红花籽油用量进行优化;采用不同种类的普通食用油等量替代优化配方中的红花籽油,观察并对比普通食用油和红花籽油对产品中VC含量的影响;通过测定产品对羟基自由基和超氧阴离子自由基的清除率及对脂质过氧化的抑制率来评价产品的体外抗氧化活性.结果得到最优的产品配方工艺条件为:烘焙温度为140℃,烘焙时间为20 min,苹果酸用量为0.75%,红花籽油用量为8%.产品中的红花籽油采用普通食用油替代后,起酥油的VC损失率最大,比红花籽油高4.8倍以上,普通植物食用油的VC损失率也比红花籽油高89%以上.按优化后的配方工艺制得的刺梨饼干产品中VC含量达210 mg/100 g,质量稳定.优化后的产品和等剂量VC对照组对羟基自由基和超氧阴离子自由基都有良好的清除作用,对脂质过氧化有良好的抑制作用,并且优化后的产品效果都显著优于等剂量的VC对照组.To make a biscuit rich in vitamin C(VC),rosa roxburghii was used as the basic raw materials,its formula and process were optimized,and its anti-oxidant activity in vitro was evaluated also.The four key factors that affected the VC content and stability in the production of biscuits,inculding the baking temperature,the baking time,the amount of malic acid added,and the amount of safflower seed oil added,were optimized by a four factor and four level orthogonal experimental design.Different types of ordinary edible oil was used to replace the safflower seed oil in the optimized formula,and the different effects of these two kinds of oil on VC content of the products were observed and compared.The anti-oxidant activity in vitro of the product were evaluated by measuring its clearance rate against hydroxyl radicals and superoxide anion radicals,as well as its inhibition rate against lipid peroxidation.The optimal product formula process conditions by orthogonal experiment were as follows:the baking temperature was at 140℃,the baking time lasted for 20 minutes,the addition of malic acid accounted for 0.75%and the safflower seed oil made up 8%.After replacing safflower seed oil with regular edible oils in the product,the researchers found that the VC loss rate of shortening oil was 4.8 times higher than that of safflower seed oil,the VC loss rate of other regular vegetable oil was also 89%higher than that of safflower seed oil.The biscuit product by the optimal formula process had a stable quality of 210 mg/100g VC content.Although optimized products with suable quality and equal dose VC control group both had good clearance effects on hydroxyl radicals and speroxide anion free radicals,and also had good inbibition effects on lipid peroxidation,the optimized products had better effeccts than equal dose VC control goup did.

关 键 词：刺梨 饼干 维生素C 清除自由基 抗脂质过氧化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程] R285[轻工技术与工程—食品科学与工程]