[1]王海俊,沈诗茜,陈泽斌,等.不同加工方式对黑小麦面粉抗氧化活性的影响[J].江苏农业学报,2017,(01):204-209.[doi:10.3969/j.issn.1000-4440.2017.01.033 ]
　WANG Hai-jun,SHEN Shi-qian,CHEN Ze-bin,et al.The effects on antioxidant activity of black wheat flour under different processing methods[J].,2017,(01):204-209.[doi:10.3969/j.issn.1000-4440.2017.01.033 ]
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不同加工方式对黑小麦面粉抗氧化活性的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2017年01期
页码:
204-209
栏目:
加工贮藏·质量安全
出版日期:
2017-02-28

文章信息/Info

Title:
The effects on antioxidant activity of black wheat flour under different processing methods
作者:
王海俊1; 沈诗茜2; 陈泽斌3; 马冬云4
（1.河南农业大学食品科学技术学院，河南郑州450002；2.昆明铁路局生活段，云南昆明650200；3.昆明学院农学院，云南昆明650214；4.国家小麦工程技术研究中心，河南郑州450002）
Author(s):
WANG Hai-jun1;  SHEN Shi-qian2; CHEN Ze-bin3; MA Dong-yun4
(1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China;2.Kunming Raliway Bureau, Kunming 650200, China;3.Agriculture College, Kunming University, Kunming 650214, China;4.National Engineering Research Center for Wheat, Zhengzhou 450002, China)
关键词:
黑小麦; 面粉; 加工方式; 抗氧化活性
Keywords:
black wheat; wheat flour; processing method; antioxidant capacity
分类号:
TS213
DOI:
10.3969/j.issn.1000-4440.2017.01.033
文献标志码:
A
摘要:
为研究不同加工方式对黑小麦面粉抗氧化活性的影响，以普通白小麦为对照，通过测定黑小麦面粉的总酚、总黄酮和花青素这3种抗氧化物质含量以及抗氧化活性，采用回归性分析进行试验论证。结果表明，不同的小麦品种间，黑宝石1号的总酚含量、总黄酮含量、花青素含量，在全麦粉、麦仁粉、普通粉中均为最高，其抗氧化活性在全麦粉、麦仁粉中最高。在不同的加工方式下，4种小麦的总酚含量、总黄酮含量、抗氧化活性均是全麦粉最高，麦仁粉次之，普通粉最低，花青素含量则呈现不一致的趋势。进行回归分析时，总酚、总黄酮含量对抗氧化活性影响均显著，决定系数R2分别为0.916 5和0.766 4。说明，黑宝石1号是一种较好的黑色食品原料，全麦粉的抗氧化物质含量最高、活性最好。
Abstract:
Compared with ordinary white-colored wheat, the effects on antioxidant activity of black wheat flour under different processing methods have been studied by measuring the total phenol content, flavonoids content, anthocyanin content and the antioxidant activity, and regression analysis was used to demonstrate the test conclusion. According to the results, Heibaoshi-1, the kind of wheat cultivar, was the most optimal variety. The total phenol, flavonoids and anthocyanin content of that was the highest among the three kinds of black wheat flour, which was processed under three different processing methods, including the whole wheat flour, the wheat berry flour and ordinary flour. And the antioxidant activity in its whole wheat flour and wheat berry flour was the highest. Under the three different processing methods, the total phenol content, flavonoids content and the antioxidant activity of these four wheat cultivars account for the highest, medium and lowest in the whole wheat flour, wheat berry flour and ordinary flour, respectively. However, anthocyanin content showed an inconsistent trend. From the regression analysis, the total phenol and flavonoids content of these kinds of black wheat flour had significant effects on the antioxidant activity. The coefficient of determination was 0.916 5 and 0.766 4, respectively. In conclusion, Heibaoshi-1 is the most optimal ingredient of black-food, the content of antioxidants and its antioxidant activity of the whole wheat is the highest.

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备注/Memo

备注/Memo:
收稿日期：2016-03-24 基金项目：国家科技支撑计划项目（2015BAD26B00）；河南省科技攻关项目（152102110067）；云南省科技厅应用基础研究计划青年项目（2013FD040）；云南省教育厅科学研究项目（2014Y390）；昆明学院人才引进项目（YJL14005）；云南省高校优势特色重点学科（生态学）建设项目（05000511311） 作者简介：王海俊（1988-），男，河南安阳人，学士，研究方向为小麦品质评价。（E-mail）974500371@qq.com 通讯作者：马冬云，（E-mail） xmzxmdy@126.com
更新日期/Last Update: 2017-04-12