常见天然抗氧化物质配比在面包制作中的优化

Recipe Optimization of Common Natural Antioxidants in Bread

【目的】自由基的累积会造成体内各种大分子的损伤并引起各种疾病,天然抗氧化物质可清除生物体内有害自由基,能够减缓氧化反应而具有预防癌症、心血管疾病、糖尿病和抗衰老等作用,因此从自然界中筛选、开发和利用安全的天然抗氧化剂并在常见的饮食载体中进行添加逐渐引起人们的兴趣。【方法】以人们日常食用的面包为载体,首先在其制作过程中添加不同计量的单一天然抗氧化物质,茶多酚、大豆异黄酮、植酸、花青素、V_(c)/V_(e)复合体,通过变异系数法确定权重得到抗氧化能力综合指标,确定最适单一天然抗氧化物质的添加量,再进行二次正交旋转组合设计,以确定不同抗氧化物质在面包中的复配计量。【结果】在单因素条件下,单个物质的抗氧化能力在合理的范围内存在差异,抗氧化物质对面包的综合抗氧化性的影响由高到低依次为大豆异黄酮、植酸和花青素,而且不同的天然抗氧化物质对体内的不同自由基的清除效果不同;通过二次正交旋转组合试验设计分析交互效应时发现,在进行多种物质同时添加时,茶多酚在多个物质组成的抗氧化系统中主要表现对其他抗氧化物质的保护作用,可降低抗氧化物质的损耗,与植酸、花青素、Vc/Ve 3种组合间存在协同效应。【结论】根据回归方程建议在面包中添加茶多酚(0.275 g/kg)、大豆异黄酮(0.005 g/kg)、花青素(0.09 g/kg)能达到最佳抗氧化效果,实验结果为复配抗氧化剂的开发和利用提供了参考。

[Objective]The accumulation of free radicals can cause damage to various macromolecules in the body and cause various diseases.Natural antioxidants can remove harmful free radicals in the body,slow down oxidation,which also have the effects of preventing cancer,cardiovascular disease,heart disease,rheumatoid arthritis and anti-aging.Therefore,screening,developing and using safe natural antioxidants from common dietary carriers and natural antioxidants for food additives have gradually aroused people’s interest.[Meth⁃ods]In this study,people’s daily bread was used as a carrier.First,different amounts of single natural antioxidant substances,tea polyphenols,soybean isoflavones,phytic acid,anthocyanins,and V_(c)/V_(e) complexes were added in the production process,with variation coefficient method,their weights were determined and the comprehensive indexes of antioxidant capacity were obtaind,and the most suitable amounts of various natural antioxidant substances were determined;then the quadratic orthogonal rotation combination design was carried out to determine the compound weights of different antioxidant substances in the bread.[Results]The experimental results showed that under single-factor conditions,the antioxidant capacity of a single substance was different within a reasonable range.The order of the effects of antioxidant substances on the comprehensive antioxidant property of bread was soybean isoflavones>phytic acid>anthocyanins,moreover,different natural antioxidant substances had different scavenging effects on different free radicals in the body.Therefore,a variety of antioxidant substances can be added to achieve the effect of eliminating excess harmful free radicals in the body;when analyzing the interaction effect through the quadratic orthogonal rotation combined experimental design,it was found that when multiple substances were added at the same time,the tea polyphenols mainly showed the protective effect on other antioxidant substances in the antioxidant system composed of multiple substances,which could reduce the loss of antioxidants and had a synergistic effect with the three combinations of phytic acid,anthocyanins,and Vc/Ve.[Conclusions]According to the regression equation,the addition of tea polyphenol(0.275 g/kg),soy isoflavone(0.005 g/kg),and anthocyanin(0.09 g/kg)to bread could enhance the antioxidant capacity.