摘要
烘烤处理对燕麦麸抗氧化活性和抗氧化活性物质含量及其在亲水性提取液和亲脂性提取液中分配比的影响。结果表明,燕麦麸抗氧化活性和抗氧化活性物质含量均随烘烤温度、样品水分含量和烘烤时间的增加而下降。烘烤处理后,燕麦麸对过氧化脂质、超氧阴离子和羟自由基的清除能力分别只有原来的36.3%、33.0%和48.8%,总多酚、总黄酮和总皂苷的剩余量分别为原来的68.6%、72.4%和71.9%。
The effects of roast on antioxidant activity, contents of chemicals with antioxidant activity and their distribution ratio in hydrophilic and lipophilic extract were explored. The results showed that the antioxidant activity and contents of chemicals related to antioxidation were decreased with the increasing of moisture content, roast temperature and roast time. After the sample with 30 % of moisture content was roasted under 120 ℃or 40 min, 36.3 %, 33.0 % and 48.8 % of its liposome peroxidation, superoxide anion and hydroxyl radical scavenging activities left while 68.6 %, 72.4 % and 71.9 % of its total polyphenol, total flavonoids and total saponin left, respectively.
出处
《食品研究与开发》
CAS
北大核心
2009年第12期29-32,共4页
Food Research and Development
基金
天津市科技计划项目课题(07ZCKFNC01800)
关键词
燕麦麸
烘烤
抗氧化
含量
oat bran
roast
antioxidation
content
