藜麦全谷物粉对馕抗氧化性影响的研究

Study on the effects of whole grain flour of Chenopodium quinoa on the antioxidant properties of Naan

中文关键词:  藜麦全谷物粉  馕  抗氧化特性  自由基清除

英文关键词:whole grain flour of quinoa  Naan  antioxidant properties  free radical scavenging rate

中文摘要:

      目的 考查藜麦全谷物粉对馕抗氧化特性影响。方法 添加藜麦全谷物粉、高粱粉和小米粉到纯小麦粉中,考查不同杂粮含量对囊中多酚和黄酮含量及抗氧化性的影响, 在单因素实验的基础, 利用Box-Behnken实验优化馕的工艺条件, 并考察藜麦全谷物馕中多酚和黄酮含量及抗氧化性随冷藏时间的变化情况。结果 馕的最优制备条件为: 藜麦全谷物粉添加10.5%、高粱粉添加11.5%、小米粉添加10.0%、酵母使用量为1.0%、水分加入量为52.0%、发酵时间为86.0 min, 在此条件下制备的复合谷物粉馕的感官评价平均得分为80.60, 黄酮含量为1.20 mg/g、多酚含量为61.26 mg/g, 分别比纯小麦粉馕的感官得分、黄酮和多酚含量提高了3.40%、9.10%和16.46%; DPPH·清除率平均值为58.83%, ABTS+·清除率平均值为51.58%, 还原力平均值为10.67 mg/g, 分别比纯小麦粉馕的DPPH·、ABTS+·清除率和还原力提高了22.05%、15.39%和10.00%。藜麦全谷物馕在冷藏条件下, 随着储藏时间的延长, 其黄酮、多酚含量没有显著变化, 但是储藏过程馕中ABTS+·、DPPH·清除率和铁离子还原能力(ferric ion reducing antioxidant power, FRAP)随储藏时间增加而减弱。结论 以藜麦全谷物粉、高粱粉和小米粉混粉制备馕, 可以显著提高馕的黄酮含量、多酚含量及其抗氧化性能, 但复合谷物馕还需要解决储藏过程抗氧化能力降低问题。

英文摘要:

      Objective To investigate the effects of whole grain flour of Chenopodium quinoa on antioxidative properties of Naan. Methods Whole grain flour of Chenopodium quinoa, sorghum flour and millet flour were added into pure wheat flour to investigate the effects of different grain content on the content of polyphenols and flavonoids and antioxidant activity of Naan, on the basis of single factor test, Box-Behnken test was used to optimize the preparation conditions of Naan, the content of polyphenols and flavonoids in Naan of whole grain flour of quinoa and the changes of antioxidant activity with the time of cold storage were investigated. Results The optimal preparation conditions of Naan were as follow: Whole grain flour of Chenopodium quinoa was 10.5%, sorghum flour was 11.5%, millet flour was 10%, yeast consumption was 1.0%, water content was 52%, and the fermentation time was 86.0 min, the average sensory score of the composite cereal flour Naan prepared under this condition was 80.43, the flavonoid content was 1.2 mg/g, and the polyphenol content was 61.26 mg/g, which were 3.4%, 9.1% and 16.46% higher than that of the pure wheat flour Naan, respectively. The DPPH·, ABTS+· scavenging rate and the reducing power of the composite cereal flour Naan were 58.83%, 51.58%, and 10.67 mg/g, and with the increase of 22.05%, 15.39% and 10% higher than those of pure wheat flour Naan, respectively. With the extension of storage time, the content of flavonoids and polyphenols in composite cereal flour Naan did not change significantly, but the scavenging rates of ABTS+· and DPPH· and the reducing power of ferric ion reducing antioxidant power (FRAP) decreased with the increase of storage time. Conclusion The preparation of Naan with wholegrain flour of Chenopodium quinoa, sorghum flour and millet flour can significantly increase its flavonoid and polyphenol content and its antioxidant properties. However, it is necessary to solve the problem of reducing antioxidant capacity during storage.