蒸汽爆破预处理麦麸的酚酸组成及其抗氧化活性的研究

来源 :2015年中国农业工程学会农产品加工及贮藏工程分会学术年会 | 被引量 : 0次 | 上传用户：adonis77

【摘要】

：

该试验旨在研究蒸汽爆破处理对小麦麸皮的酚酸组成及抗氧化活性的影响.将麦麸在不同处理压力(0.5MPa, 1.5 MPa, 2.5 MPa)和不同处理时间(30 s, 90 s)条件下进行蒸汽爆破预处理. 结果表明,蒸汽爆破处理能够提高麦麸提取物中的酚酸含量,其中,阿魏酸在蒸汽爆破处理后其含量从57.232变为1049.444μg/g,有明显的上升.与未进行蒸汽爆破预处理的麦麸相比,实验组表现出了更

【作者】

：

刘翀张瑞婷刘本国郑学玲

【机构】

：

河南工业大学粮油食品学院,郑州450001 河南科技学院食品学院,新乡453003

【出处】

：

2015年中国农业工程学会农产品加工及贮藏工程分会学术年会

【发表日期】

：

2015年9期

【关键词】

：

小麦麸皮蒸汽爆破酚酸抗氧化

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蒸汽爆破预处理麦麸的酚酸组成及其抗氧化活性的研究

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