烘烤处理对燕麦总多酚含量的影响

Effect of baking treatment on the concentration of total polyphenols in oat

本文运用紫外-分光光度计法评价烘烤处理对燕麦总多酚含量变化的影响。通过单因素实验和响应面实验确定了烘烤处理对燕麦总多酚的最佳提取工艺为烤制时间25 min,烤制温度105℃,浸泡时间26 min。在此条件下燕麦总多酚的含量为1.73 mg/g,与未经处理得到的燕麦总多酚含量2.17 mg/g相比,总多酚含量并没有大程度的减少。结果表明烘烤工艺对总多酚含量保留量较高,为进一步热加工处理进行了铺垫。

The concentration of total polyphenols in oat by baking treatmen was studied as the evaluation index by UV spectrophotometry.Effect of baking treatment on total polyphenols in oats was determined by single factor experiment and response surface experiment. The optimum baking process was roasting time of 25 mins, baking temperature of 105℃ and soaking time of 26 mins.Under these conditions, the total polyphenols content of oat was 1.73 mg/g, and the total polyphenols content had no significantly reduced compared with the untreated oat total polyphenols content of 2.17 mg/g. The baking treatment did not damage the total polyphenols content of oats greatly, which would provide the theoretical basis for further hot working process.