Effect of baking treatment on the concentration of total polyphenols in oat

The concentration of total polyphenols in oat by baking treatmen was studied as the evaluation index by UV spectrophotometry.Effect of baking treatment on total polyphenols in oats was determined by single factor experiment and response surface experiment. The optimum baking process was roasting time of 25 mins, baking temperature of 105 ℃ and soaking time of 26 mins.Under these conditions, the total polyphenols content of oat was 1.73 mg/g, and the total polyphenols content had no significantly reduced compared with the untreated oat total polyphenols content of 2.17 mg/g. The baking treatment did not damage the total polyphenols content of oats greatly, which would provide the theoretical basis for further hot working process.