木槿花蛋糕的配方及其抗氧化性研究

Study on Formula and Antioxidation of Hibiscus Flower Cake

以木槿花为原料制成木槿花蛋糕,通过感官评定和质构仪测定相结合方法对蛋糕的质构进行评价。并用硝酸铝显色法测定总黄酮含量,采用1,1-二苯基苦苯肼自由基体系进行体外抗氧化作用研究,比较木槿花加入前后蛋糕中总黄酮含量及抗氧化性变化。结果表明,木槿花蛋糕的最佳配方为鸡蛋250.0 g、色拉油40.0 g、低筋粉85.0 g、白砂糖90.0 g、奶粉5.0 g、木槿花汁5.0 g。木槿花中总黄酮含量较高且抗氧化性较好,加入蛋糕后不会影响的其质构,可增加蛋糕的总黄酮含量,并使其自由基清除能力得到显著提高。

The hibiscus flower was added to the traditional cake. The sensory evaluation and texture analyzer were used to evaluate the texture of the hibiscus flower cake. In order to evaluate the total flavonoids content and antioxidation in different status, the total flavonoids was extracted by water-extracted method and determined by aluminum nitrate chromogenic method. Antioxidation was evaluated by the 1,l-diphenyl-picrylhydrazyl radical system. The results showed that the optimal formula of the hibiscus flower cake was as following： egg 250.0 g, salad oil 40.0 g, low gluten flour 85.0 g, white sugar 90.0 g, milk powder 5.0 g, hibiscus flower juice 5.0 g. The hibiscus flower juice had notable antioxidant capacity. The texture of the hibiscus flower cake had the best taste and flavor. The total flavonoids and the antioxidative activity of cake could be improved by adding hibiscus flower juice to cake.