【摘要】 通过DPPH自由基清除率、总抗氧化、总还原力、淀粉水解曲线探讨茶多酚对黑色冲调粉抗氧化和消化特性的影响及其变化。研究结果表明:茶多酚的添加使黑色冲调粉的指标发生显著性变化(P<0.05),增强了DPPH自由基清除能力、总还原力、总抗氧化,降低了淀粉水解率。当茶多酚添加量为0.040%时,黑色冲调粉的DPPH自由基清除能力、总还原力的吸光度和总抗氧化能力分别增加了4.6%,0.58,8.83U/g,黑色冲调粉的淀粉水解率下降了24.98%。更多还原

【Abstract】 The effects of different tea polyphenols on the antioxidant and digestive properties of black powder were studied.Taking the DPPH scavenging free radical rate,total reducing power,starch hydrolysis curve as the indicators,discussed the effect of tea polyphenols on the antioxidant and digestive properties of black powder.Research indicates:the addition of tea poly-phenols significantly changed the index of black powder(P<0.05),enhanced DPPH free radical scavenging ability,total reducing power,total antioxidant,reduced starch hydrolysis rate.When the amount of tea polyphenols added is 0.040%,the DPPH free radical scavenging ability,total reducing power absorbance and total antioxidant ability of black powdered powder increased by 4.6%,0.58,8.83 U/g,respectively.The starch hydrolysis rate of black powder was reduced by 24.98%.更多还原