高添加苦荞面条的配方优化及其抗氧化活性分析

优化高添加苦荞面条的配方并研究其抗氧化活性。采用单因素实验和响应面试验，以综合评分为考察指标，确定高添加苦荞面条的最优配方；测定面团的热机械特性和面条蒸煮特性及其抗氧化活性。结果表明，高添加苦荞面条的最佳配方是:苦荞添加量62%、面粉添加量38%、蔗糖酯添加量0.4%、食用碱添加量0.2%、魔芋胶添加量0.4%、食盐添加量2%。改良组的面团蒸煮稳定性（C4/C3）优于纯小麦面条组，采用该配方制备的高添加苦荞面条（即改良组）综合评分最高。总酚含量及体外抗氧化活性结果显示，改良组面条的总酚含量及抗氧化能力显著高于纯小麦面条（P<0.05），其中，改良组的总酚含量为9.11 mg GAE/g，DPPH·清除率为70.55%，ABTS+·清除率为87.73%；而纯小麦面条的总酚含量及DPPH·、ABTS+·清除率分别为1.11 mg GAE/g、36.70%、9.10%。通过蒸煮特性结果可以得出，无改良剂的苦荞面条其蒸煮损失率、断条率及面汤浑浊度显著大于纯小麦面条（P<0.05），而改良组的蒸煮损失率、断条率与纯小麦面条差异不显著（P>0.05），但面汤浑浊度差异显著。因此，本文优化后的高添加苦荞混合粉具有较高抗氧化活性及面条加工适性。

Formula Optimization and Antioxidant Activity of High-added Tartary Buckwheat Noodles

To optimize the formula of high addition tartary buckwheat noodles and study its antioxidant activity, single factor experiments and response surface method were used to determine the optimal formula of high-added tartary buckwheat noodles. Secondly, the thermal mechanical properties of dough and the cooking characteristics of noodle and its antioxidant activity were determined. The results showed that the best formula of high addition tartary buckwheat noodles were as follows: 62% tartary buckwheat, 38% flour, 0.4% sucrose ester, 0.2% edible alkali, 0.4% konjac gum and 2% salt. The dough cooking stability (C4/C3) of this formula was better than that of the pure wheat noodles and the comprehensive score of the high addition tartary buckwheat noodles prepared with this formula was the highest. The total phenol content and in vitro antioxidant activity results showed that the total phenol content and antioxidant capacity of the improved group were significantly higher than the pure wheat noodles (P<0.05), and the total phenolic content of the improved group was 9.11 mg GAE/g, the scavenging rate of DPPH· and ABTS+· was respectively 70.55% and 87.73%. While the total phenolic content, the scavenging rate of DPPH· and ABTS+· were 1.11 mg GAE/g, 36.70% and 9.10%, respectively. According to the results of cooking characteristics, the cooking loss rate, break rate and noodle soup turbidity of Tartary buckwheat noodles without improved agents were significantly greater than that of pure wheat noodles (P<0.05), while the cooking loss rate and break rate of the improved group were not significantly different from pure wheat noodles, but the turbidity of the improved noodle soup was significant. Therefore, the optimized high content tartary buckwheat flour mixture had the higher antioxidant activity and the noodle processing suitability.