摘要
烤肉在烤制过程中会产生自由基,危害人体健康,而慕萨莱思酒则具有清除自由基的功效,本实验通过单因素和正交实验研究慕萨莱思酒对烤肉中自由基的清除效果,探究人们在食用烤肉时,搭配慕萨莱思酒是否可以起到清除自由基的作用以及哪些因素是影响自由基清除率的关键,为膳食合理搭配提供一种新的研究思路。结果表明:慕萨莱思酒对烤肉自由基的清除有显著效果,不同因素对DPPH自由基影响效果的强弱顺序是烤制温度、搭配比例、烤制时间和反应时间,最佳组合为烤制温度250℃,搭配比例100∶1,烤制时间10 min,反应时间3 h,在此条件下慕萨莱思酒对烤肉中DPPH自由基的清除率为41.04%。
Free radical can be produced in the roast baking process, and it may hurt people＇ s health. Musalais wine could eliminate free radical. Through the single factor and orthogonal experiment, the elimination effect of Musalais wine on free radical in barbecue were investigated.Furthermore, it is to explore whether the matching with Musalais wine can play a role in eliminating free radical and which factors are the key to influence the elimination rate of free radical when having roast, so as to provide a new research idea to the rational food matching.The results showed that Musalais wine could eliminate free radical in barbecue significantly.The intensity sequence of the effect on DPPH free radical by different factors is baking temperature, the ratio of Musalais and barbecue, baking time and response time.The best combination was baking temperature of 250 ℃ , the ratio of Musalais and barbecue of 100： 1, baking time of 10 min, reaction time of 3 h.On this condition, the elimination rate for the DPPH free radical in roast by Musalais wine was 41.04%.
作者
苑贝贝
王伟华
刚虎军
田木星
YUAN Bei-bei WANG Wei-hua GANG Hu-jun TIAN Mu-xing(College of Life Science, Tarim University/Xinjiang Production ＆ Construction Corps Key Laboratory of Deep Processing of Agricultural Products in South Xinjiang,Alar 843300, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第3期368-371,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(31360409
31471667)
关键词
烤肉
慕萨莱思酒
自由基清除率
barbecue
Musalais wine
elimination rate of free radical
