全麦粉及其制品中活性物质的提取工艺及抗氧化作用研究

Research on Extraction Process and Antioxidant Action of Active Substances in Whole Wheat-meal and its Products

研究全麦粉及面制品中多酚和黄酮类物质的提取方法以及加工方式对其含量的影响;研究它们的抗氧化活性。结果表明:用超声微波协同提取全麦粉及面制品中多酚和黄酮的方法优于传统提取法,全麦粉多酚及黄酮的提取量分别是传统方法的1.24倍和1.23倍。将全麦粉加工成面制品,多酚及黄酮含量均下降,其中面包和馒头中多酚及黄酮含量为全麦粉的47.3%、86.8%、31.1%、53.4%。加工过程中黄酮的稳定性高于多酚类物质,焙烤比蒸能有效地保留多酚和黄酮类物质。在油脂抗氧化试验中,添加多酚及黄酮的油脂酸价均低于空白对照组。全麦粉多酚对羟基自由基的抑制率为26%,全麦粉黄酮对羟基自由基的抑制率为74%,说明全麦粉中多酚及黄酮均具有较强的抗氧化活性和保健功能。

Study on extraction process of polyphenols and flavonoids from wheat flour and its products, the effects of different processing methods on polyphenols and flavonoids content, and antioxidant activity of extracts. Results showed that the ultrasonic-microwave assisted extraction was better than the traditional technology, the extracting amounts of polyphenols and flavonoids from whole wheat flour were 1.24 times, 1.23 times of the traditional method respectively. Contents of polyphenols and flavonols in wheat flour products were decreased, contents of polyphenols and flavonols in bread and steamed bread were 47.3%, 86.8%, 31.1%, 53.4% of whole wheat flour. Activity of flavone was more stability than polyphenols during processing. The Content of polyphenols and flavonoids in baking technics was more than that of steaming. Acid value of oils added polyphenols and flavonoids was lower than that of the blank control group in antioxidating experiment. The inhibitory rate of hydroxyl free radical in polyphenols was 26%, the inhibitory rate of hydroxyl free radical in flavonoids was 74%, which suggested that polyphenols and flavonoids in whole wheat-meal had antioxidant activity and healthy function.