摘要
为探究黑苦荞壳最优烘烤工艺,本文以烘烤时间、温度、铺盘厚度为因素,以总黄酮和总酚含量为指标,通过单因素和响应面试验确定最佳烘烤工艺条件。结果表明,黑苦荞壳最优烘烤工艺条件为烘烤时间12 min、温度75℃、铺盘厚度1.4 cm。该工艺条件下,实际测得黑苦荞壳总黄酮含量为9.1 mg RE/g,总酚含量为38.9 mg GAE/g,水分、灰分、粗脂肪、粗蛋白含量分别为10.02%、1.51%、0.55%、3.26%,与未烘烤组相比,灰分、粗脂肪含量增加,水分、粗蛋白含量减少。在该工艺条件下没食子酸含量最高为14.10 mg GAE/100g,与未处理组相比增加了30.4%。本研究可为苦荞副产物的开发利用提供理论和实践依据。
In order to explore the optimal baking process of black tartary buckwheat husk,this paper uses the baking time,temperature and thickness of the plate as factors to determine the optimal conditions through single factor and response surface experimental design,and the content of total flavonoids and total phenols as indicators.The results show that the optimal baking process of black tartary buckwheat hulls is as follows:baking time 12 min,temperature 75℃,and thickness of laying plate 1.4 cm.Under this process condition,the actual measured total flavonoids content of black tartary buckwheat hulls is 9.1 mg RE/g,and total phenolic content is 38.9 mg GAE/g,and the content of moisture,ash,crude fat,crude protein are 10.02%,1.51%,0.55%,3.26%,respectively.Compared with the unbaked group,the content of ash and crude fat increases,and the content of moisture and crude protein decreases.Under the process conditions,the highest gallic acid content is 14.10 mg GAE/100g,which increases by 30.4%.Baking temperature above 80℃will reduce the content of phenolic substances in black tartary buckwheat husks.This study provides theoretical and practical basis for the development and utilization of tartary buckwheat by-products.
作者
杨萍
岳天义
张萍
马嫄
许青莲
刘洪
黄红
邢亚阁
YANG Ping;YUE Tianyi;ZHANG Ping;MA Yuan;XU Qinglian;LIU Hong;HUANG Hong;XING Yage(Xihua University School of Food and Bioengineering,Chengdu 611743 China;Yibin Xihua University Research Institute Key Laboratory of Food Non-thermal Technology,Yibin 644000 China;Huantai Biotechnology Co.,Ltd.,Chengdu 610200 China)
出处
《西华大学学报（自然科学版）》
CAS
2022年第4期72-81,共10页
Journal of Xihua University:Natural Science Edition
基金
农业农村部农产品贮藏保鲜重点实验室开放基金(kf202006)
西华大学研究生创新基金(ycjj2019082)
四川省科技厅重点研发项目(2019YFN0174,2018NZ0090,2019NZZJ0028,2017NFP0030)
成都市科技局技术创新研发项目(2019-YF05-00190-SN,2019-YF05-00628-SN)
四川省科技计划项目(2018NZ0097,19ZDYF1593)。
关键词
黑苦荞壳
响应面法
烘烤工艺
总酚
总黄酮
营养品质
酚类物质
black Tartary buckwheat shell
response surface method
baking process
total phenol
flavonoids
nutritional quality
phenolics
