三种新疆烤制食品调味料的协同抗氧化活性初探
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摘要
洋葱、孜然、辣椒3种调味料是新疆特色风味食品,特别是烤羊肉不可或缺的代表性香辛料,而有关香辛料对烤制食品的氧化降解保护作用的研究受到不断关注。在确定上述3种调味料总黄酮、总多酚、总花青素含量的基础上,通过总抗氧化活性评价,研究上述3种调味品抗氧化活性的协同作用。实验结果表明:3种调味料经100～200℃烘烤20min后各组分样品均具有一定程度的清除自由基和抑制脂质过氧化的活性。通过计算协同系数表明,所有组分中,在3个抗氧化活性的评价体系中均无抗氧化协同作用。3种调味料适宜的温度范围为140～180℃,实际应用烤制温度不应高于180℃。
Onion,cumin and chili are the indispensable representative spices of Xinjiang characteristic flavor food,especially the roasted mutton.And the protective effects of spices on the oxidative degradation of roasted food have caused extensive concern.The content of total flavonoids,total polyphenols and total anthocyanins from these three kinds of spices is studied,the synergistic effect of the three kinds of spices on the antioxidant activity is also studied by antioxidant activity evaluation test.The results show that the three kinds of spices have a certain degree of scavenging activity to free radicals and inhibiting lipid peroxidation after baking at 100～200℃ for 20 min.Through the calculation of synergistic effect,it is found that there is no antioxidant synergistic effect in the evaluation system of the three spices.The suitable temperature of the three kinds of spices range from 140℃ to 180℃,and the actual application of baking temperature should not be higher than 180℃.
Onion,cumin and chili are the indispensable representative spices of Xinjiang characteristic flavor food,especially the roasted mutton.And the protective effects of spices on the oxidative degradation of roasted food have caused extensive concern.The content of total flavonoids,total polyphenols and total anthocyanins from these three kinds of spices is studied,the synergistic effect of the three kinds of spices on the antioxidant activity is also studied by antioxidant activity evaluation test.The results show that the three kinds of spices have a certain degree of scavenging activity to free radicals and inhibiting lipid peroxidation after baking at 100～200℃ for 20 min.Through the calculation of synergistic effect,it is found that there is no antioxidant synergistic effect in the evaluation system of the three spices.The suitable temperature of the three kinds of spices range from 140℃ to 180℃,and the actual application of baking temperature should not be higher than 180℃.
引文
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[3]Park J H,Penning T M.Polyaromatic Hydrocarbons,in Process-induced Food Toxicants:Occurrence, Formation,Mitigation,and Health Risks[M].Hoboken:John Wiley &Sons,2009:243-282.
[4]Xianli W,Gary R B,Joanne M H,et al.Lipophilic and hydrophilic antioxidant capacities of common foods in the united states[J].Agricultural and Food Chemistry,2004,52:4026-4037.
[5]石雪萍,吴亮亮,高鹏,等.20种食用辛香料抗氧化性及其与黄酮和多酚的相关性研究[J].食品科学,2011,32(5):83-86.
[6]袁文臻,朱晓芸,张琳.地中海饮食与消化道肿瘤的关系研究进展[J].中国食物与营养,2015,21(10):69-72.
[7]张卫明,肖正春,顾龚平,等.新疆民族植物辛香料与饮食文化[J].中国野生植物资源,2005,24(4):1-5.
[8]胡林峰,李广泽,李艳艳,等.孜然化学成分及其生物活性研究进展[J].西北植物学报,2005(8):1700-1705.
[9]Thippeswamy N B,Naidu K A.Antioxidant potency of cumin varieties—cumin,black cumin and bitter cumin—on antioxidant systems[J].European Food Research and Technology,2005,220(5-6):472-476.
[10]祁英,丁江涛,苏景秀,等.洋葱中黄酮类化合物的分布及其抗氧化活性的研究[J].中国食物与营养,2010(5):67-71.
[11]Ye C L,Dai D H,Hu W L.Antimicrobial and antioxidant activities of the essential oil from onion(Allium cepaL.)[J].Food Control,2013,30(1):48-53.
[12]Lu X,Wang J,Al-Qadiri H M,et al.Determination of total phenolic content and antioxidant capacity of onion(Allium cepa)and shallot(Allium oschaninii)using infrared spectroscopy[J].Food Chemistry,2011,129(2):637-644.
[13]Marrelli M,Menichini F,Conforti F.Hypolipidemic and antioxidant properties of hot pepper flower(Capsicum annuum L.)[J].Plant Foods for Human Nutrition,2016,71(3):301-306.
[14]张强,孙玉军,储俊,等.洋葱中黄酮类化合物的提取及其体外抗氧化活性研究[J].中国食品添加剂,2009(3):74-79.
[15]白姗姗,张莹莹,赵强,等.啤酒花废弃枝叶多酚、黄酮含量与抗氧化活性的相关性分析[J].食品科学,2018(3):41-48.
[16]毛雪,刘玉梅.葡萄枝蔓中原花色素的不同分析方法比较及含量分析[J].食品科学,2016,37(12):169-175.
[17]Yang J,Guo J,Yuan J.In vitro antioxidant properties of rutin[J].LWT-Food Science and Technology,2008,41(6):1060-1066.
[18]吴婕,刘玉梅.黄腐酚与食品酸味剂的协同抗氧化活性研究[J].中国食品添加剂,2015(8):91-96.
[19]Ralymond B K.Flavonoids:Biosynthesis,Biological Effects and Dietary Sources[M].New York:Nova Science Publishers,1996.
[20]Sharma K,Ko E Y,Assefa A D,et al.Temperaturedependent studies on the total phenolics,flavonoids,antioxidant activities,and sugar content in six onion varieties[J].Journal of Food and Drug Analysis,2015,23(2):243-252.
[21]Amita Va Dasgupta,Kimberly Klein.Antioxidants in Food,Vitamins and Supplements Prevention and Treatment of Disease[M].New York:Elsevier,2014:1-16.
[22]Lu M,Yuan B,Zeng M,et al.Antioxidant capacity and major phenolic compounds of spices commonly consumed in China[J].Food Research International,2011,44(2):530-536.
[23]Embuscado M E.Spices and herbs:natural sources of antioxidants-a mini review[J].Journal of Functional Foods,2015(18):811-819.