摘要
以苦荞为原料,研究了不同烘烤条件对苦荞提取液抗氧化活性的影响。结果表明,烘烤处理可极显著(P<0.01)降低苦荞提取液的抑制脂质体过氧化活性、清除超氧阴离子能力和清除羟自由基能力。升高温度和延长烘烤时间,都可极显著(P<0.01)降低苦荞提取液抗氧化活性;增加水分含量,可提高苦荞亲脂性提取液抗氧化活性,并降低苦荞亲水性提取液抗氧化活性。
In this experiment,different baking conditions were carried out to explore antioxidant activities of buckwheat extraction solution.The results showed that through the processes of different roasting temperature and time,inhibiting lipid peroxidation activity and clearing superoxide anion and scavenging hydroxyl radical of buckwheat were very significantly（P0.01） lower than that of contrast.Elevated temperature and extend the baking time,antioxidant activities of buckwheat were very significantly（P0.01） lower than that of contrast.Increasing moisture,antioxidant activities of the lipophilicity buckwheat extraction solution were increased,while antioxidant activities of the hydrophilic buckwheat extraction solution were reduced.
出处
《食品科技》
CAS
北大核心
2010年第11期182-185,共4页
Food Science and Technology
基金
天津市科技计划项目(07ZCKFNC01800)
关键词
苦荞
烘烤
提取
抗氧化活性
buckwheat
baking
extraction
antioxidant activities
