[关键词]
[摘要]
本研究采用8种紫薯粉,对比了其制备紫薯面团的pH值、可滴定酸度(Titratable Acidity,TTA)值与发酵能力,分析了8种紫薯馒头活性成分含量、黄嘌呤氧化酶抑制活性、抗氧化活性以及感官品质的差异,阐明了紫薯馒头活性成分与黄嘌呤氧化酶抑制活性和抗氧化活性之间的内在联系,并筛选出一种能制备具有潜在降尿酸功能紫薯馒头的紫薯粉。结果表明,济黑一号紫薯馒头总黄酮和总花色苷含量、黄嘌呤氧化酶抑制活性、超氧阴离子自由基清除活性与还原力分别为195.70 mg RE/100 g、2.16 mg C3G/100 g、11.93 μmol AE/100 g、29.07 mmol TE/100 g和2.69 mmol VE/100 g,均显著高于其它7种紫薯馒头(p < 0.05)。相关性分析表明,总黄酮和总花色苷是造成不同紫薯馒头黄嘌呤氧化酶抑制活性与抗氧化活性存在差异的主要原因。济黑一号和济黑二号紫薯馒头感官评分相对较高,分别为86.56和88.22。因此,济黑一号紫薯馒头综合品质最优,济黑一号紫薯粉适用于降尿酸紫薯馒头的开发。本研究为紫薯馒头降尿酸活性的深入研究以及功能性紫薯馒头的开发与工业化生产提供理论依据。
[Key word]
[Abstract]
Eight kinds of purple sweet potato power were used, pH value, titratable acidity (TTA) value and fermentation ability of purple sweet potato dough prepared with 8 kinds of purple sweet potato powder were compared, the differences of the content of active components, xanthine oxidase inhibitory activity, antioxidant activity and sensory quality in 8 kinds of purple sweet potato steamed bread were analyzed, the internal relationship among the contents of active components, xanthine oxidase inhibitory activity and antioxidant activity of purple sweet potato steamed bread was expounded, and a kind of purple sweet potato power which could be used to prepare purple sweet potato steamed bread with potential antihyperuricemic activity was screened in this study. The results showed that the contents of total flavonoids and total anthocyanins, xanthine oxidase inhibitory activity, superoxide anion radical scavenging activity and reducing power in purple sweet potato steamed bread prepared with Jihei No.1 purple sweet potato powder were 195.70 mg RE/100 g, 2.16 mg C3G/100 g, 11.93 μmol AE/100 g, 29.07 mmol TE/100 g and 2.69 mmol VE/100 g,respectively, which were significantly higher than those of the other 7 kinds of purple sweet potato steamed bread (p < 0.05). Correlation analysis showed that the total flavonoids and total anthocyanins were the main reasons for the differences in xanthine oxidase inhibitory activity and antioxidant activity of different purple sweet potato steamed bread. The sensory scores of Jihei No.1 and Jihei No.2 purple sweet potato steamed bread were higher than those of the other 6 kinds of purple sweet potato steamed bread, which were 86.56 and 88.22, respectively. Therefore, Jihei No.1 purple sweet potato steamed bread had the best comprehensive quality, and Jihei No.1 purple sweet potato powder was suitable for the development of purple sweet potato steamed bread with antihyperuricemic activity. This study provides a theoretical basis for the further study on the antihyperuricemic activity of purple sweet potato steamed bread and the development and industrial production of functional purple sweet potato steamed bread.
[中图分类号]
[基金项目]
河南省高等学校重点科研项目,国家自然科学基金项目