本研究比较了在馒头加工贮藏中添加外源抗氧化剂维生素C（Vc）+大豆卵磷脂、维生素E（VE）+大豆卵磷脂两种处理组与对照组的馒头比容、老化及感官品质。通过采用DPPH自由基清除法（DPPH法）和铁还原比色法（FRAP法）探讨了外源抗氧化剂对馒头加工贮藏中内源抗氧化剂多酚的含量及其抗氧化性变化的影响。试验表明，馒头制作时添加了Vc、VE和大豆卵磷脂，可以使馒头松软，在12~48 h的贮藏时间抑制馒头的老化；比容比对照高0.67~0.81 mL/g可以极显著增大馒头的比容（p<0.01）；馒头的感官品质总评均明显高于对照组；增强了馒头加工贮藏中的DPPH自由基清除能力、铁离子还原能力，即抗氧化性；然而，无论在馒头加工还是贮藏过程中其多酚含量变化不显著（p<0.05）。总的来说，在馒头加工贮藏中添加外源抗氧化剂Vc、VE和大豆卵磷脂，综合改善了馒头的品质。

In this study, the specific volumes, aging processes, and sensory qualities of steamed breads in two exogenous antioxidant-treatment groups: Vitamin C (Vc) + soybean lecithin group, and Vitamin E (VE) + soybean lecithin group during processing and storage were investigated. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) assays were used to explore the effect of exogenous antioxidants on the content and antioxidant activity of polyphenols- the endogenous antioxidant-during processing and storage. The results demonstrated that the addition of Vc, VE, and soybean lecithin during the steamed bread-making process produced softer steamed bread and slowed down the aging process during a 12~48 h storage time; the specific volumes were 0.67~0.81 mL/g higher than that of the control group, showing a significant increase in specific volumes (p < 0.01); the overall sensory qualities were apparently higher than that of the control group. The DPPH radical scavenging capacity and FRAP (i.e., antioxidant activity) were enhanced during processing and storage. However, the change in total phenolic content (TPC) was not significant (p < 0.05) during the processing and storage of steamed bread. Thus, the addition of Vc, VE, and soybean lecithin could comprehensively improve the quality of steamed bread during processing and storage.

“十二五”国家科技支撑 主食工业化关键技术与装备及其产业化示范（2012BAD37B00）,主食工业化共性技术研究及关键装备研制（2012BAD37B01）