摘要
本文采用有机溶剂浸提法提取枸杞叶中的黄酮类化合物,通过研究添加不同浓度枸杞叶黄酮后淀粉透明度、凝沉性、流变特性和微观结构的变化,探究枸杞叶黄酮对淀粉理化特性的影响。结果表明,黄酮对糊化过程具有一定抑制作用,使淀粉糊化进程减慢,但能加速淀粉老化。本研究为开发枸杞叶黄酮功能性食品奠定了基础且提供了理论依据。
In this paper,flavonoids from Lycium barbarum leaves were extracted by organic solvent extraction.The effects of Lycium barbarum leaves flavonoids on the transparency,sedimentation,rheological properties and microstructure of various starch were studied by adding different concentrations of Lycium barbarum leaves flavonoids,so as to explore the effects of Lycium barbarum leaves flavonoids on the physical and chemical properties of starch.The results showed that flavonoids had a certain inhibitory effect on the gelatinization process and slow down the gelatinization process of starch,but accelerate the aging of starch.This study laid the foundation and provided a theoretical basis for the development of functional food for goji berry leaf flavonoids.development of new functional food.
作者
崔欣阳
邢佳浩
王睿思
马利
杨超
范艳丽
CUI Xinyang;XING Jiahao;WANG Ruisi;MA Li;YANG Chao;FAN Yanli(School of Food&Wine,Ningxia University,Yinchuan 750021,China)
出处
《食品安全导刊》
2022年第6期42-45,49,共5页
China Food Safety Magazine
基金
宁夏大学大学生创新创业训练计划国家级项目(2020107490007)。
关键词
枸杞叶黄酮
淀粉
理化特性
Lycium barbarum leaf flavonoids
starch
physical and chemical properties
