天麻面条抗氧化品质及体外淀粉消化性研究

Study on antioxidant quality and starch digestibility of Gastrodia elata noodles in vitro

对面条蒸煮特性、基本理化指标、抗氧化能力、抗性淀粉含量、血糖生成指数等指标进行测定,以期探讨天麻面条抗氧化性及体外淀粉消化性。结果表明:天麻面条与小麦面条相比,吸水率、蒸煮损失率、断条率,多糖、多酚、黄酮含量,抗氧化能力及血糖生成指数等存在显著差异(P<0.05),其中,天麻面条的抗氧化活性、抗性淀粉含量、血糖生成指数显著优于小麦面条。

The cooking characteristics,basic physical and chemical indexes,antioxidant capacity,re-sistant starch content,glycemic index and other indexes of Gastrodia elata noodles were studied in order to explore the antioxidant capacity and in vitro starch digestibility of Gastrodia elata noodles.The results showed that there were significant differences between Gastrodia elata noodles and wheat noodles in water absorption,cooking loss rate,breaking rate,content of polysaccharide,polyphenol,flavone,antioxidant capacity and glycemic index(P<0.05).Among them,Gastrodia elata noodles had significantly better antioxidant activity,resistant starch content and glycemic index than wheat noodles.