馒头加工过程中苦荞生物活性稳定性研究

Studies on Stability of Tartary Buckwheat's Bioactive during Steamed Bun Processing

以30%的苦荞粉添加到小麦粉中制作苦荞馒头,探讨馒头加工过程中苦荞的生物活性组分黄酮含量及其存在形式和抗氧化活性的变化规律,分析黄酮、芦丁含量与抗氧化能力之间的相关性。结果表明:和面、发酵工艺后黄酮、芦丁含量及抗氧化活性均有所增加,蒸馒头后都有所下降,下降幅度较小;发酵时间对苦荞馒头面团中黄酮、芦丁含量及抗氧化活性影响不显著;苦荞馒头加工过程中黄酮、芦丁含量变化与DPPH自由基清除能力,ABTS+·清除能力之间具有良好的相关性(P<0.01),而与总抗氧化能力的相关性较差。馒头加工有利于保持苦荞的生物活性稳定性,是苦荞功能食品开发与资源合理利用的一个重要方向。

Stability of antioxidant activity,flavonoids,rutin content and the form of tartary buckwheat during steamed bun processing and different fermentation time with 30%of tartary buckwheat flour added to wheat flour was studied,and the correlation between flavonoids,rutin content and antioxidant capacity was analyzed.The result showed that flavonoids,rutin content and antioxidant capacity were increased after fermentation and knead dough,however,had declined after being steamed,but the decline is small.The flavonoids,rutin content and antioxidant activity of tartary buckwheat steamed bun dough was not affected significantly by fermentation time.The flavonoids and rutin content had significant correlation with DPPH,ABTS+·scavenging activity during tartary buckwheat steamed bun processing(P<0.01),while had poor correlation with the total antioxidant capacity.The steamed bun processing retains functional ingredients and bioactive components of tartary buckwheat effectively.The steamed bun processing is an important direction for the development of functional foods and utilization resources of tartary buckwheat.