【摘要】 将含黄酮类化合物的苦养麦叶、山楂树叶和银杏树叶干制后磨成粉,添加到面粉中制作面包和桃酥,采用乙醇提取一分光光度法测定植物叶粉及其焙烤制品中的总黄酮含量。结果表明:在面粉中添加3%的植物叶粉制作焙烤食品,对焙烤制品的感官质量无不良影响,且黄酮类化合物在加工焙烤过程中的损失较小。更多还原

【Abstract】 After the dried leaves (of bitter buckwheat, hawthorn and Ginkgo Biloba L.) containing flavonoids were ground into powder, they were added into flour which was used to make bread and crisp flaky sweetmeat. The total flavonoids in the baked food and the powder of plant leaves were determined by enthanol extraction-spectrophotometry. The results showed that making baked food with the flour containing 3% plant leaves’ powder had no bad effect on the sensory quality of products. And the loss of flavonoids during the processing was little.更多还原