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投稿时间：2020-02-20
投稿时间：2020-02-20
中文摘要: 采用艾叶发酵麦酱，以感官评分为指标，通过单因素和正交试验优化，考察加盐量、加水量和水浴发酵温度，研究艾叶发酵麦酱的现代工艺，对所得成品进行理化指标检测以及抗氧化活性研究。结果表明：在加盐量10%、加水量为发酵麦饼的6倍、水浴发酵温度42℃、发酵7 d的条件下，艾叶发酵的麦酱品质较佳，感官评价较好；理化检测指标结果均在合理范围；抗氧化活性试验表明，在0～100 μg/mL浓度范围内，艾叶麦酱产品对DPPH自由基清除能力为（75.88±0.026）%；对羟基自由基（·OH）清除率为（71.09±0.998）%；对超氧阴离子自由基（·O2-）的清除率为（80.08±0.988）%；对 Fe3+还原能力为（66.50±0.996）%；对亚硝基（NO2-）清除率为（67.32±0.079）%。
Abstract:The modern technology of Artemisia argyi fermented wheat sauce was studied by single factor and orthogonal experiment，using the indexes of sensory evaluation ，reconnaissance amount of salt added，amount of water added and water bath fermentation temperature，the products were tested by physical and chemical index and antioxidant activity test.The results showed that under the condition that the amount of salt added was 10%，the amount of water added was 6 times of fermented wheat cake，the water bath fermentation temperature was 42℃，and fermented for 7 days，the quality and sensory evaluation of the Artemisia argyi fermented wheat sauce were better；physical and chemical test results in a reasonable range；the antioxidant activity experiments showed that in the concentration range of 0-100 μg/mL ，the scavenging ability of artemisia argyi fermented wheat sauce products to DPPH free radical was （75.88±0.026）% ；and the scavenging rate of hydroxyl radical（·OH）was（71.09±0.998）% ；and the scavenging rate of superoxide anion radical（·O2-）was（80.08±0.988）%；and the reduction capacity of Fe3+was（66.50±0.996）% ；and the removal rate of nitroso（NO2-）was（67.32±0.079）%.
文章编号：202015013 中图分类号： 文献标志码：
基金项目:2015年度广西教育厅高校科学技术研究项目（KY2015LX543）；2017年度广西壮族自治区中青年教师基础能力提升项目（2017KY0843）；2018年度崇左市科技计划项目（崇科FA2018018）
| 作者 | 单位 |
| 许丹妮，廖承谱，苏秀芳，梁云贞 | 广西民族师范学院化学与化工学院，广西崇左532200；广西高校桂西南特色植物资源化学重点实验室培育基地，广西崇左532200；崇左市食品药品检验所，广西崇左532200 |
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