中国食品学报2011，Vol.11Issue(8)：30-33,4.
全麦粉及其制品中活性物质的提取工艺及抗氧化作用研究
Research on Extraction Process and Antioxidant Action of Active Substances in Whole Wheat-meal and its Products
摘要
Abstract
Study on extraction process of polyphenols and flavonoids from wheat flour and its products, the effects of different processing methods on polyphenols and flavonoids content, and antioxidant activity of extracts. Results showed that the ultrasonic -microwave assisted extraction was better than the traditional technology, the extracting amounts of polyphenols and flavonoids from whole wheat flour were 1.24 times, 1.23 times of the traditional method respectively. Contents of polyphenols and flavonols in wheat flour products were decreased, contents of polyphenols and flavonols in bread and steamed bread were 47.3%, 86.8%, 31.1%, 53.4% of whole wheat flour. Activity of flavone was more stability than polyphenols during processing. The Content of polyphenols and flavonoids in baking technics was more than that of steaming. Acid value of oils added polyphenols and flavonoids was lower than that of the blank control group in antioxi-dating experiment. The inhibitory rate of hydroxyl free radical in polyphenols was 26%, the inhibitory rate of hydroxyl free radical in flavonoids was 74%, which suggested that polyphenols and flavonoids in whole wheat-meal had antioxidant activity and healthy function.关键词
全麦粉/面制品/多酚/黄酮/抗氧化活性Key words
whole-wheat flour/flour products/polyphenol/flavonoid/antioxidant activity引用本文复制引用
刘金福,王步江..全麦粉及其制品中活性物质的提取工艺及抗氧化作用研究[J].中国食品学报,2011,11(8):30-33,4.
