摘要
为挖掘传统调味品仙居麦酱的功能性质,采用高速匀浆法提取仙居麦酱中的抗氧化成分,优化提取条件,对不同作坊和不同贮藏时间的仙居麦酱进行抗氧化能力评价。结果显示:最佳提取工艺参数为料液比1∶35(g/mL),乙醇体积分数60%,提取时间6 min,转速8800 r/min。不同作坊的仙居麦酱提取物以每克麦酱相当于Vc的抗氧化能力表示,DPPH自由基、OH自由基、ABTS自由基清除能力分别为3.47~7.30、55.32~70.75、24.32~42.85 mg/g,FRAP值为5.8~11.3μmol/(L·g)。随着储藏时间的延长,仙居麦酱的抗氧化能力显著增强。结果表明,仙居麦酱具有较强的抗氧化活性,拥有向功能型调味品转型并释放巨大价值的深厚潜力。
The antioxidant components were extracted from Xianju wheat paste with a high-speed homogenization method to mine the functional properties of Xianju wheat paste as a traditional condiment.The conditions for extraction were optimized.The antioxidant capacities of Xianju wheat paste from different workshops and with storage times were evaluated.The results showed that the optimal parameters for extraction were material-to-liquid ratio of 1∶35(g/mL),ethanol concentration of 60%(volume fraction),extraction time of 6 min,and rotational speed of 8800 r/min.The antioxidant capacity of Xianju wheat paste extracts from different workshops,expressed as the equivalent of Vc per gram of wheat paste,was 3.47-7.30 mg/g for DPPH radical scavenging ability,55.32-70.75 mg/g for OH radical scavenging ability,and 24.32-42.85 mg/g for ABTS radical scavenging ability,with FRAP value of 5.8-11.3μmol/(L·g).It is indicated that Xianju wheat paste has strong antioxidant capacity and holds great potential for translating into a functional condiment and releasing the profound potential of immense value.
作者
车近松
李施达
邵金泉
李秀娟
CHE Jinsong;LI Shida;SHAO Jinquan;LI Xiujuan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Xianju Industry Association of Wheat Paste,Dongbao District,Jingmen City,Jingmen 448000,China)
出处
《华中农业大学学报》
北大核心
2025年第5期208-217,共10页
Journal of Huazhong Agricultural University
基金
湖北省农业科技创新中心创新团队项目(2025-620-000-001-027)
仙居麦酱生产关键技术及工艺研发项目(70712213101)。
关键词
仙居麦酱
抗氧化
调味品
高速匀浆法
Xianju wheat paste
antioxidant
condiment
high-speed homogenization
