摘要
研究挤压过程中挤压条件对小麦胚芽酚类物质及抗氧化性的影响,结果表明:挤压温度对小麦胚芽多酚和抗氧化性产生显著影响(P<0.05)。挤压温度逐渐升高,小麦胚芽总黄酮、总酚和抗氧化能力均呈现下降趋势;物料水分逐渐增大,总黄酮含量和ABTS;自由基清除能力呈先增大后降低的趋势,而对总酚含量、DPPH自由基清除能力和铁还原能力没有产生显著影响(P>0.05);主机频率逐渐增大,总黄酮、总酚和抗氧化能力均呈现先升高后降低的趋势。小麦胚芽中黄酮和酚酸含量与抗氧化性之间有极显著的相关性(P<0.01)。适度的挤压加工小麦胚芽,可以有效地保留其中的抗氧化物质。
The effects of extrusion temperature,moisture content and host frequency on phenols substance and antioxidant capacity of wheat germ during extrusion were studied.The results showed that extrusion processing had a significant influence on the content of total phenols,total flavonoids and antioxidant activity of wheat germ (P<0.05).The total flavonoids,total phenols and antioxidant capacity of wheat germ decreased with increasing extrusion temperature.When the moisture content of the raw materials increased gradually,the total flavonoids content and ABTS;free radicals scavenging ability increased firstly and then decreased.However,no significant influence was found on total phenol content,DPPH free radical scavenging ability and iron reducing ability (P>0.05).With the increasing host frequency,the total flavonoids,total phenols and antioxidant capacity showed a trend of first increase and then decrease.There was a significant correlation between flavonoid and phenolic acid contents and antioxidant ability (P<0.01) in wheat germ.Finally,moderate extrusion process can effectively retain the antioxidant substances in wheat germ.
作者
张弘
温纪平
ZHANG Hong;WEN Jiping(School of Food Science and Technology,Henan University of Technology,Institute of Wheat Processing Theory and Technology,Henan University of Technology,National Research and Development Center For Wheat Processing Technology,Zhengzhou 450001,China)
出处
《食品科技》
CAS
北大核心
2022年第2期173-180,共8页
Food Science and Technology
基金
国家“十三五”重点研发计划项目(2018YFD0401001)。
关键词
挤压加工
小麦胚芽
黄酮
酚酸
抗氧化性
extrusion
wheat germ
flavonoids
phenolic acids
antioxidant activity
