食品与发酵工业2026，Vol.52Issue(11)：212-222,11.DOI:10.13995/j.cnki.11-1802/ts.045352
可食花卉对饼干中危害物生成的影响
Effects of edible flower addition on the formation of hazardous substances of baked biscuits
华蕾 1李金金 2王晶星 3赵相如4
作者信息
- 1. 浙江旅游职业学院酒店管理与厨艺学院,浙江 杭州,310000
- 2. 上海旅游高等专科学校酒店烹饪学院,上海,200000
- 3. 天津职业大学旅游管理学院,天津,300000
- 4. 上海拜谱生物科技有限公司,上海,200000
- 折叠
摘要
Abstract
To investigate the inhibitory effect of edible flowers on the formation of harmful substances in biscuits,this study incorpo-rated floral powder as a food component into the biscuit formulation.Analysis was conducted on the basic nutritional components,polyphe-nolic composition,and changes in polyphenols before and after baking,alongside the correlation between polyphenols and harmful sub-stance inhibition rates.This aimed to identify the key bioactive compounds in edible flowers responsible for inhibiting harmful substance formation,with validation through single-component addition experiments.Results indicated that among seven edible flowers,Osmanthus fragrans and Sophora japonica significantly inhibited acrylamide,5-hydroxymethylfurfural,and advanced glycation end products by enhan-cing the antioxidant capacity of biscuits.Polyphenolic composition analysis revealed O.fragrans was rich in verbascoside.Following bak-ing,all polyphenol contents in biscuits decreased significantly(P＜0.05).Among these,cinnamic acid,p-hydroxybenzoic acid,and ver-bascoside showed strong correlations with harmful substance inhibition rates.The addition of verbascoside significantly inhibited the forma-tion of harmful substances in the control biscuits,the negative control(S.japonica biscuits),and the positive control(rose biscuits).In summary,incorporating O.fragrans flower powder or verbascoside(1.54 mg/100 g wheat flour)into baked biscuits effectively inhibits the formation of heat-processed hazards,providing technical support and theoretical guidance for developing nutritious and healthy baked foods.关键词
可食花卉/饼干/危害物/多酚/抑制Key words
edible flowers/biscuits/harmful substances/polyphenols/inhibition引用本文复制引用
华蕾,李金金,王晶星,赵相如..可食花卉对饼干中危害物生成的影响[J].食品与发酵工业,2026,52(11):212-222,11.
