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中国精品科技期刊2020
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刘晓丽，陈柳青，李宇腾. 余甘子多酚对油炸方便面品质的影响[J]. 食品工业科技，2022，43（3）：65−71. doi: 10.13386/j.issn1002-0306.2021050003.
引用本文: 刘晓丽，陈柳青，李宇腾. 余甘子多酚对油炸方便面品质的影响[J]. 食品工业科技，2022，43（3）：65−71. doi: 10.13386/j.issn1002-0306.2021050003.
shu
LIU Xiaoli, CHEN Liuqing, LI Yuteng. Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles[J]. Science and Technology of Food Industry, 2022, 43(3): 65−71. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050003.
Citation: LIU Xiaoli, CHEN Liuqing, LI Yuteng. Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles[J]. Science and Technology of Food Industry, 2022, 43(3): 65−71. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050003.
shu

余甘子多酚对油炸方便面品质的影响

Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles

    摘要
  • 摘要: 利用LSA-10大孔吸附树脂纯化余甘子多酚提取物，将纯化后的多酚加入面粉中制作油炸方便面，采用HPLC测定方便面中主要多酚物质的含量，考察余甘子多酚（EP）对油炸方便面蒸煮特性、质构特性及油脂氧化的影响。结果表明，余甘子多酚中主要的多酚物质为没食子酸（EA）、柯里拉京和鞣花酸，含量分别为（45.2±0.1） 、 （16.6±0.5）和（22.1±0.7） mg/g。三种多酚物质在油炸方便面中的保留率均大于30%。实验表明余甘子多酚可以减少油炸方便面的复水时间，当添加量增加至1%时，方便面的复水时间显著降低（P<0.05），由（125±3.5）s减少到（108±2.2）s，同时蒸煮损失和吸水率分别为（7.8%±1.7%）和（145.5%±3.7%），相较于空白样品显著增加（P<0.05）。余甘子多酚对方便面的质构特性具有显著影响，添加量由0.5%增加至1%时，面条的硬度、弹性、胶着性和咀嚼性等均显著增加（P<0.05）；但当添加量超过1.5%时，面条的硬度、胶着性和咀嚼性显著降低（P<0.05）。添加超过1%的余甘子多酚可以显著降低油炸方便面的过氧化值（POV）和酸价（AV）（P<0.05），在10 d的实验周期内，POV和AV分别低于国家标准规定的0.25 g/100 g和1.8 mg/g。余甘子多酚的抗油脂氧化活性与三种多酚的含量密切相关，且抗氧化能力与多酚的酚羟基数目呈正相关。因此，油炸方便面中添加余甘子多酚能够改善加工品质，并抑制方便面的油脂氧化。

     

    Abstract: Macroporous adsorption resin LSA-10 was used to purify emblica polyphenol (EP), while the purified polyphenols were added into flour to make fried instant noodles and the major phenolic compounds were measured by high performance liquid chromatography. The effects of EP on cooking characteristics, texture properties and oil oxidation of fried instant noodles were investigated. The results showed that ellagic acid (EA), corilagin and gallic acid were major phenolic compounds in the EP extracts. The contents of three phenolic compounds (EA, corilagin and gallic acid) were (45.2±0.1), (16.6±0.5) and (22.1±0.7) mg/g extract, respectively. The retention rates of the three polyphenols in fried instant noodles were all above 30%. The addition of EP could reduce the rehydration time of fried instant noodles. When the addition amount increased to 1%, the rehydration time of instant noodles decreased significantly (P<0.05), from (125±3.5) s to (108±2.2) s. However, with the increase of EP, the cooking loss and water absorption increased significantly compared to the control sample (P<0.05). The results of texture analysis showed that EP had a significant effect on the texture characteristics of instant noodles. The hardness, elasticity, adhesiveness and chewiness of noodles increased significantly with the addition of 0.5% to 1% (P<0.05). However, the hardness, stickiness and chewiness of noodles decreased significantly when the addition amount was more than 1.5% (P<0.05). The peroxide value (POV) and acid value (AV) of fried instant noodles were significantly decreased by adding more than 1% EP (P<0.05). During the 10 day experiment period, POV and AV were lower than 0.25 g/100 g and 1.8 mg/g of national standard, respectively. The antioxidant activity of EP was closely related to the content of three polyphenols, and the antioxidant capacity was positively related to the phenolic hydroxyl number of polyphenols. Therefore, the addition of EP can improve the processing of fried instant noodles, and inhibit the oil oxidation.

     

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