Study on the inhibition of free radical in roast by Musalais wine

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%.