茶多酚对黑色冲调粉抗氧化及淀粉消化特性的影响
|
摘要
通过DPPH自由基清除率、总抗氧化、总还原力、淀粉水解曲线探讨茶多酚对黑色冲调粉抗氧化和消化特性的影响及其变化。研究结果表明:茶多酚的添加使黑色冲调粉的指标发生显著性变化(P<0.05),增强了DPPH自由基清除能力、总还原力、总抗氧化,降低了淀粉水解率。当茶多酚添加量为0.040%时,黑色冲调粉的DPPH自由基清除能力、总还原力的吸光度和总抗氧化能力分别增加了4.6%,0.58,8.83U/g,黑色冲调粉的淀粉水解率下降了24.98%。
The effects of different tea polyphenols on the antioxidant and digestive properties of black powder were studied.Taking the DPPH scavenging free radical rate,total reducing power,starch hydrolysis curve as the indicators,discussed the effect of tea polyphenols on the antioxidant and digestive properties of black powder.Research indicates:the addition of tea poly-phenols significantly changed the index of black powder(P<0.05),enhanced DPPH free radical scavenging ability,total reducing power,total antioxidant,reduced starch hydrolysis rate.When the amount of tea polyphenols added is 0.040%,the DPPH free radical scavenging ability,total reducing power absorbance and total antioxidant ability of black powdered powder increased by 4.6%,0.58,8.83 U/g,respectively.The starch hydrolysis rate of black powder was reduced by 24.98%.
The effects of different tea polyphenols on the antioxidant and digestive properties of black powder were studied.Taking the DPPH scavenging free radical rate,total reducing power,starch hydrolysis curve as the indicators,discussed the effect of tea polyphenols on the antioxidant and digestive properties of black powder.Research indicates:the addition of tea poly-phenols significantly changed the index of black powder(P<0.05),enhanced DPPH free radical scavenging ability,total reducing power,total antioxidant,reduced starch hydrolysis rate.When the amount of tea polyphenols added is 0.040%,the DPPH free radical scavenging ability,total reducing power absorbance and total antioxidant ability of black powdered powder increased by 4.6%,0.58,8.83 U/g,respectively.The starch hydrolysis rate of black powder was reduced by 24.98%.
引文
[1]牛娟娟.黑米、黑豆花色苷提取工艺、稳定性及其生物活性的研究[D].杭州:浙江工商大学,2011:1-2.
[2]张琳,李建科,任彩霞,等.挤压膨化技术制备脱脂黑豆冲调粉的研究[J].食品与机械,2015,31(6):208-211.
[3]李赛男.黑木耳黑米和黑豆复合饮料的研制[D].哈尔滨:东北农业大学,2015:1.
[4]乔小全,任广跃,乔梦,等.干燥方式对黑枣粉品质特性的影响[J].食品与机械,2018,34(8):189-194,220.
[5]李露,吕佳倩,江承佳,等.茶多酚对心血管保护作用的研究进展[J].食品科学,2016,37(19):283-288.
[6]张晓梦,倪艳,李先荣.茶多酚的药理作用研究进展[J].药物评价研究,2013,36(2):157-160.
[7]滕聪,么杨,任贵兴.绿豆功能活性及应用研究进展[J].食品安全质量检测学报,2018,9(13):3 286-3 291.
[8]廖春燕,梁文,黄瑶.微波辅助法提取番石榴叶挥发油及抗氧化性研究[J].食品工业,2018,39(11):38-41.
[9]马雨洁,刘航,徐元元,等.熟制荞麦面条抗氧化品质及体外淀粉消化特性[J].食品科学,2013,34(17):65-69.
[10]洪雁,顾娟,顾正彪.体内外实验测定荞麦淀粉消化特性[J].食品科学,2010,31(5):293-297.
[11]尹青岗,张倩,赵国华.加工方式对红薯淀粉体外消化性的影响[J].粮油加工,2008(2):115-117.
[12]段云龙,梁毅,李冰,等.茶多酚对面包品质及面包酚类物质抗氧化能力的影响[J].食品科技,2016,41(8):137-142.
[13]洪兴华,孟慧,孙长勉,等.日粮中添加茶多酚对山羊抗氧化性能的影响[J].中国畜牧杂志,2009,45(21):29-31.
[14]李变变.茶多酚对苹果酒抗氧化作用的研究[J].安徽农业科学,2015,43(25):296-297.
[15]阮妙芸.茶多酚对淀粉消化的影响研究[D].无锡:江南大学,2009:19-26.
[16]张智涵.淀粉与茶多酚共研磨对淀粉理化性质和消化性的影响[D].天津:天津科技大学,2018:38-40.
[17]全吉淑,尹学哲,田中真实.茶多酚降糖作用机制的研究[J].山东医药,2006,46(32):32-33.
[2]张琳,李建科,任彩霞,等.挤压膨化技术制备脱脂黑豆冲调粉的研究[J].食品与机械,2015,31(6):208-211.
[3]李赛男.黑木耳黑米和黑豆复合饮料的研制[D].哈尔滨:东北农业大学,2015:1.
[4]乔小全,任广跃,乔梦,等.干燥方式对黑枣粉品质特性的影响[J].食品与机械,2018,34(8):189-194,220.
[5]李露,吕佳倩,江承佳,等.茶多酚对心血管保护作用的研究进展[J].食品科学,2016,37(19):283-288.
[6]张晓梦,倪艳,李先荣.茶多酚的药理作用研究进展[J].药物评价研究,2013,36(2):157-160.
[7]滕聪,么杨,任贵兴.绿豆功能活性及应用研究进展[J].食品安全质量检测学报,2018,9(13):3 286-3 291.
[8]廖春燕,梁文,黄瑶.微波辅助法提取番石榴叶挥发油及抗氧化性研究[J].食品工业,2018,39(11):38-41.
[9]马雨洁,刘航,徐元元,等.熟制荞麦面条抗氧化品质及体外淀粉消化特性[J].食品科学,2013,34(17):65-69.
[10]洪雁,顾娟,顾正彪.体内外实验测定荞麦淀粉消化特性[J].食品科学,2010,31(5):293-297.
[11]尹青岗,张倩,赵国华.加工方式对红薯淀粉体外消化性的影响[J].粮油加工,2008(2):115-117.
[12]段云龙,梁毅,李冰,等.茶多酚对面包品质及面包酚类物质抗氧化能力的影响[J].食品科技,2016,41(8):137-142.
[13]洪兴华,孟慧,孙长勉,等.日粮中添加茶多酚对山羊抗氧化性能的影响[J].中国畜牧杂志,2009,45(21):29-31.
[14]李变变.茶多酚对苹果酒抗氧化作用的研究[J].安徽农业科学,2015,43(25):296-297.
[15]阮妙芸.茶多酚对淀粉消化的影响研究[D].无锡:江南大学,2009:19-26.
[16]张智涵.淀粉与茶多酚共研磨对淀粉理化性质和消化性的影响[D].天津:天津科技大学,2018:38-40.
[17]全吉淑,尹学哲,田中真实.茶多酚降糖作用机制的研究[J].山东医药,2006,46(32):32-33.