抗氧化剂对薏苡仁桃酥保鲜作用的研究
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摘要
为探究抗氧化剂对薏苡仁桃酥保鲜效果的影响,以POV为考察指标,选用TBHQ、茶多酚、维生素E油和BHA4种抗氧化剂分别做单因素试验,抗氧化效果从高到低依次为维生素E油、茶多酚、BHA、TBHQ。将前3种效果较好的抗氧化剂利用正交设计进行复配,得到最佳复配组合为维生素E油8.75 mg/100 g、茶多酚8.75 mg/100 g、BHA 5 mg/100 g。在此抗氧化剂复配组合处理下,薏苡仁桃酥在(38.5±1)℃下恒温贮藏25 d时POV值最低,说明该复配组合对薏苡仁桃酥保鲜有良好的效果。
In order to explore the effect of antioxidants on coix walnut cake preservation, four antioxidants such as TBHQ, tea polyphenols, Vitamin E oil and BHA were selected to conduct single factor experiment. With POV as index, the antioxidant effects were Vitamin E oil, tea polyphenol, BHA, TBHQ from high to low. The former three antioxidants with better effect were compounded by orthogonal design, and the optimum antioxidants compounds were Vitamin E oil 8.75 mg/100 g, tea polyphenols 8.75 mg/100 g, BHA 5 mg/100 g. Under the antioxidants combination treatment, the POV value of coix walnut cake was the lowest when stored at(38.5±1) ℃ for 25 d, which showed that the antioxidants combination had a good effect on preservation of coix walnut cake.
In order to explore the effect of antioxidants on coix walnut cake preservation, four antioxidants such as TBHQ, tea polyphenols, Vitamin E oil and BHA were selected to conduct single factor experiment. With POV as index, the antioxidant effects were Vitamin E oil, tea polyphenol, BHA, TBHQ from high to low. The former three antioxidants with better effect were compounded by orthogonal design, and the optimum antioxidants compounds were Vitamin E oil 8.75 mg/100 g, tea polyphenols 8.75 mg/100 g, BHA 5 mg/100 g. Under the antioxidants combination treatment, the POV value of coix walnut cake was the lowest when stored at(38.5±1) ℃ for 25 d, which showed that the antioxidants combination had a good effect on preservation of coix walnut cake.
引文
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[3]肖开,苗明三.薏苡仁现代研究分析[J].中医学报,2014,29(9):1348-1350.
[4]李银聪,阚建全,柳中.食品抗氧化剂作用机理及天然抗氧化剂[J].中国食物与营养,2011,17(2):24-26.
[5]谢晶,刘丽宅,卢曼曼,等.薏苡仁的营养价值与食用功效的研究进展[J].粮食加工,2016,41(3):50-52.
[6]王宁,任顺成,马瑞萍.薏苡仁的营养保健特性[J].粮食科技与经济,2013,38(1):54-55,59.7]ZHU F.Coix:Chemical composition and health effects[J].Trends in Food Science&Technology,2017,61(3):160-175.
[8]刘聪燕,黄萌萌,周静,等.不同产地薏苡仁药效成分含量与体外抗肺癌活性的相关性分析[J].中国实验方剂学杂志,2015,21(11):7-10.
[9]QU D,SUN W,LIU M,et al.Bitargeted microemulsions based on coix seed ingredients for enhanced hepatic tumor delivery and synergistic therapy[J].International Journal of Pharmaceutics,2016,503(1/2):90-101.
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[11]MANOSROI A,SAINAKHAM M,CHANKHANPAN C,et al.Potent in vitro anti-prolife-rative,apoptotic and anti-oxidative activities of semi-purified Job's tears(Coix lachryma-jobi Linn.)extracts from different preparation methods on 5 human cancer cell lines[J].Journal of Ethnopharmacology,2016,187(7):281-292.
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[14]周闲容.薏苡仁与小豆品质评价及膨化食品研发[D].北京:中国农业科学院,2013.