[1]赵旭,刘玉梅.三种新疆烤制食品调味料的协同抗氧化活性初探[J].中国调味品,2019,(03 ):65-71.
 study on synergistic antioxidant activity of three kinds of spices using in xinjiang baked food[J].CHINA CONDIMENT,2019,(03 ):65-71.
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三种新疆烤制食品调味料的协同抗氧化活性初探()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
65-71
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
study on synergistic antioxidant activity of three kinds of spices using in xinjiang baked food
作者:
102 102); font-family: Arial Verdana sans-serif; font-size: 12px; background-color: rgb(255 255 255);">赵旭刘玉梅
文献标志码:
A
摘要:
洋葱,孜然,辣椒,三种是新疆特色风味食品,特别是烤羊肉不可缺的代表性。文在总黄酮、总多酚、总花青素含量的基础上,通过总抗氧化活性评价,研究上述三种调味品抗氧化活性的协同作用。实验结果表明,三种调味料经100~200℃烘烤20min后各组分样品均具有一定程度的清除自由基和抑制脂质过氧化的活性。通过计算协同系数表明,所有组分中,在三个抗氧化活性的评价体系中均无抗氧化协同作用。三种调味料适宜的温度范围为140℃到180℃之间,实际应用烤制温度不应高于180℃。
Abstract:
Onion, cumin, characteristics of flavor derive from spices in Xinjiang foods, especially it is the indispensable representative of spices especially when roasting lamb. And the protective effects of spices on the oxidative degradation of roasted foods have?caused?extensive?concern. The contents of total flavonoids, total polyphenols and total anthocyanins from these three kinds of spices were studied with the increase of temperature from 100℃ to 200℃, the synergistic effect of the three kinds of spices on the antioxidant activity was also studied by antioxidant activity evaluation test. The results showed that the three kinds of spices had a certain degree of the activity of scavenging free radicals and inhibiting lipid peroxidation after baking at 100 ~ 200 ℃ for 20 min. Through the calculation of synergistic effect, it was found that there was no antioxidant synergistic effect in the evaluation system of the three spices. Three kinds of spices suitable temperature range of between 140 ℃ to 180 ℃ and the actual application of baking temperature should not be higher than 180 ℃
更新日期/Last Update: 2019-05-20