焙烤工艺对小米中维生素E含量及自由基清除活性的影响

Effect of baking technology on vitamin E content and its free radical scavenging activity of millet

摘要: 为考察焙烤工艺对小米维生素E含量及DPPH、ABTS自由基清除率的影响，采用单因素试验、Box-Behnken 中心组合试验和响应面分析的方法，探讨了焙烤温度、焙烤时间和小米水分含量的影响并优化了工艺参数。结果表明：在焙烤温度175 ℃、焙烤时间5 min、小米水分含量20%条件下，维生素E含量平均值为74.50 μg/g，DPPH、ABTS自由基清除率平均值分别为44.58%和44.45%，与预测值吻合良好。

Abstract: To investigate the effect of baking technology on vitamin E content of millet, its DPPH free radical scavenging rate and ABTS free radical scavenging rate, single factor test, Box-Behnken center combination test and response surface analysis were used to explore the influence of baking temperature, baking time and moisture content of millet. Moreover, the process parameters were optimized. The results showed that the average of vitamin E content was 74.50 μg/g, the averages of DPPH free radical scavenging rate and ABTS free radical scavenging rate were 44.58% and 44.45%, respectively, under the conditions of baking temperature 175 ℃, baking time 5 min and millet moisture content 20%, which were in good agreement with the predicted values.