茶叶对葵花籽抗氧化作用的研究

Study on the Antioxidative Activity of Tea to Sunflower Seed

以茶叶和葵花籽为主要原料,采用单因素和二因素完全随机设计试验考察了茶叶添加量、煮制时间对于葵花籽抗氧化性的影响,并结合葵花籽的感官和抗氧化性确定葵花籽成熟的烘烤条件。结果表明:添加4%的茶叶,煮制120min,经120℃烘烤60min的葵花籽感官和抗氧化性能较好,Schaal烘箱试验2d、4d其过氧化值较空白组分别下降54.1%和50.9%。

Tea and sunflower seed were used as raw material in this present study.To investigate the effects of both tea addition level and boiling time on the sensory quality and antioxidative activity of sunflower seed,single-factor test and randomized block design with two experimental factors was employed for analysis.The results showed that the preferably conditions are as follows： the addition level of tea 4%,boiling time 120min,baking 60 min at 120℃,The peroxide value of the group selected is decreased by 54.1% and 50.9% respectively compared with the blank control group,after stored for 2 and 4 days by using Schaal oven method at 63±1℃.