不同烹饪方式对小米抗氧化活性的影响

The influence of different cooking method on antioxidant activity from millet

以黑龙江省齐齐哈尔市龙江县龙江小米为原料,通过测定不同蒸煮时间小米的总酚含量、OH清除率、Fe还原能力、总抗氧化能力、DPPH清除率,评估其对小米抗氧化活性的影响。实验结果表明,与生小米相比,蒸、煮两种加工方式会显著降低其总酚含量、OH自由基清除力和总抗氧化能力(P<0.05),但会显著提升Fe还原能力和DPPH清除率(P<0.05),且这些变化与蒸、煮时间密切相关。此外,相同加工时间两种烹饪方式抗氧化能力对比,蒸小米的加工方式优于煮小米。因此,从抗氧化活性角度讲,蒸小米是一种更好的烹饪方式。

In this experiment,we evaluated antioxidant activity of millet from LongJiang by detecting the level of the total phenol content,OH removal rate,Fe reduction capacity,total antioxidant capacityand DPPH removal rate at different cooking times.The results showed that,the levlel of total phenol content,OH radical scavenging power and total antioxidant capacity with steaming or boiling were significantly decrease than the raw material(P<0.05),however the level of Fe reduction capacity and DPPH removal rate were significantly incerase(P<0.05).And these changes were closely related to the times of steaming or boiling.In addition,the antioxidant activity of millet with steaming method was better than boiling method at the same time.Therefore,the paper suggested that the steam millet is an better method at the antioxidant activity point of view.