热处理对苦荞麦粉总抗氧化能力的影响

Effect of Heat Treatment on the Total Antioxidant Capacity of Fagopyrum Tataricum Flour

采用分光光度计法和抗氧化能量指数法对来自重庆市城口县的苦荞麦粉中总黄酮含量和抗氧化能力进行了分析。样品加热(100℃,20min,样品:水=1:2,w/v)前后,总黄酮含量为83.52mg芦丁当量/100g干重和67.38mg芦丁当量/100g干重,ORAC值为76.45μmol TE/g干重和63.93μmol TE╱g干重,损失分别达到19.32％、16.38％,呈显著差异(P<0.05)。但热处理前后的苦荞麦粉都表现出良好的抗氧化性。

Fagopyrum tataricum flour from east of Chongqing, southwest area of China was used to analysis its total fla-vonoids content and antioxidant capacity by spectrophotometer and ORAC methods. Before and after heat treatment (100℃ , 20min), the total flavonoids and ORAC values decreased from 83.52mg rutin equivalent/100g dry weight to 67.38mg rutin equivalent/100g dry weight, and 76.45μmol TE/g dry weight to 63.93 μmol TE/g dry weight, respectively. The losses were 19.32% for total flavonoids and 16.38% for ORAC value. The fagopyrum tataricum flours have good antioxidant capacity while significant difference (P<0.05) was observed between heat treated and untreated ones.