焙烤温度对藜麦理化特性的影响

Effects of Baking Temperature on the Physicochemical Properties of Quinoa

该文研究不同焙烤温度(100℃~150℃)对藜麦部分功能性成分、抗氧化能力、色泽及挥发性成分组成的影响。结果表明,在100℃~150℃,随着焙烤温度的升高,藜麦黄酮含量从468.86 mg/100 g显著下降至370.13 mg/100 g(P<0.05),皂苷含量从545.34 mg/100 g显著下降至380.2 mg/100 g(P<0.05),多酚含量从398.22 mg/100 g下降到350.45 mg/100 g后升高至414.98 mg/100 g;藜麦的总抗氧化能力从5.07 mg/g显著降低到4.71 mg/g(P<0.05),羟自由基清除率从90.18%降低至9.31%;色泽随着焙烤温度上升而逐渐加深,L^(*)值从85.02升至86.23后降低至82.34,a^(*)值从0.29升高到3.27,b^(*)值从15.15升高至19.48。此外,焙烤温度对黎麦的挥发性成分的组成影响显著,随着焙烤温度的升高,胺类、醇类、醛类、酮类和芳香族类成分的含量增加。在100℃~110℃下焙烤,对藜麦的功能活性成分、色泽和挥发性成分组成的影响相对较小。

The effects of different baking temperatures(100℃-150℃)on the functional components,antioxidant capacity,color,and changes in volatile compounds of quinoa were investigated.The results showed that the content of flavonoids in quinoa decreased from 468.86 mg/100 g to 370.13 mg/100 g(P<0.05)with the increase of baking temperature from 100℃to 150℃.The saponin content decreased from 545.34 mg/100 g to 380.2 mg/100 g(P<0.05),and the polyphenol content decreased from 398.22 mg/100 g to 350.45 mg/100 g and then increased to 414.98 mg/100 g(P<0.05).The total antioxidant capacity of quinoa decreased from 5.07 mg/g to 4.71 mg/g(P<0.05),and the hydroxyl radical scavenging rate decreased from 90.18%to 9.31%(P<0.01).The color gradually deepened with the increase in baking temperature.The L^(*)value increased from 85.02 to 86.23 and then decreased to 82.34,while the a^(*)value increased from 0.29 to 3.27,and the b^(*)value increased from 15.15 to 19.48.Baking temperature had a significant effect on the volatile components of quinoa;with the increase in baking temperature,the content of amines,alcohols,aldehydes,ketones,and aromatic family components increased.Baking at 100℃-110℃had little effect on the functional components,color and volatile components of quinoa.