塔尔米的抗氧化性及其在苏打饼干中的应用

摘要

Ta-er-mi alcohol extracts were obtained by reflux extraction method with the concentration of ethanol was 95％,70％,50％,30％,0％,respectively.The strongest activity of alcohol extract was determined with DPPH ·radical scavenging capacity.The results showed that 30％ ethanol extraction displayed the strongest antioxidant activity [IC50 =(1.583 ±2.054) mg/mL],and the order of scavenging capacity was 30％ ＞50％ ＞70％ ＞95％ ＞0％.Soda crackers was then made by Ta-er-mi instead of wheat flour,the antioxidant capacity and sensory evaluation of the crackers were studied and the optimum content of Ta-er-mi flour was 16.8％.%以生塔尔米为原料,分别用体积分数为95％,70％,50％,30％,0％的乙醇回流提取得到塔尔米醇提物.以DPPH·清除能力为考察指标,确定塔尔米醇提物的抗氧化能力.结果表明,30％乙醇提取物的抗氧化性最强(IC50=(1.583 ±0.054) mg/mL),乙醇提取物抗氧化能力强弱顺序依次为30％＞50％＞70％＞95％＞0％.在此基础上,采用塔尔米粉代替面粉,制作苏打饼干.以塔尔米苏打饼干的抗氧化能力、感官评价为考察指标,采用综合评分法确定塔尔米粉在苏打饼干中最适添加量为16.8％.