摘要
以无花果为主要原料,搭配多种果蔬杂粮,采用DPPH自由基清除能力、ABTS自由基清除能力、铁离子还原能力(FRAP法)以及感官评价为检测指标,用总评归一法计算综合得分,并通过Plackett-Burman实验和响应面实验优化主辅料配方制成高抗氧化能力的无花果代餐粉。结果表明:最优主料配方为无花果、桑葚、山药质量比为7.10∶5.00∶3.00(以15.00 g代餐粉主料计)。高抗氧化能力无花果代餐粉最优配方为主料、南瓜、黑芝麻、赤小豆、糙米质量比为15.00∶9.10∶1.40∶3.00∶1.40(以30.00 g代餐粉计),此时代餐粉清除DPPH自由基的能力为705.73μg Trolox/mL、总抗氧化能力(ABTS法)为9.89 mM TEAC、总抗氧化能力(FRAP法)为12.54 mM FeSO 4。总评归一法进行综合抗氧化能力得分达到94.83,感官评分为78.25,综合得分为85.04。
A high-antioxidant meal replacement powder was formulated using figs as the primary ingredient,in combination with various fruits,vegetables,and whole grains.The study assessed DPPH radical scavenging capacity,ABTS radical scavenging capacity,ferric ion reducing power(FRAP method),and sensory evaluation.Comprehensive scores were calculated using a normalization method,and ingredient proportions were optimized through Plackett-Burman design and response surface methodology.The results showed that the optimal primary ingredient was fig,mulberry,and yam with a mass ratio of 7.10:5.00:3.00(based on 15.00 g meal replacement powder).High in antioxidants fig meal optimal formula for the main ingredient,pumpkin powder,black sesame seed,rice bean,and brown rice with a mass ratio of 15.00:9.10:1.40:3.00:1.40(based on 30.00 g meal replacement powder).Under these optimized conditions,the powder demonstrated a DPPH radical scavenging capacity of 705.73μg Trolox/mL,a total antioxidant capacity(ABTS method)of 9.89 mM TEAC,and a total antioxidant capacity(FRAP method)of 12.54 mM FeSO4.The comprehensive antioxidant capacity,measured by the normalization method,reached 94.83,with a sensory score of 78.25 and the comprehensive score of 85.04.
作者
徐铭泽
张龙飞
刘潇潇
彭丽
程心怡
杨振泉
肖丽霞
XU Mingze;ZHANG Longfei;LIU Xiaoxiao;PENG Li;CHENG Xinyi;YANG Zhenquan;XIAO Lixia(School of Food Science and Engineering,Yangzhou University,Yangzhou,JIangsu 225127,China)
出处
《美食研究》
北大核心
2025年第1期70-78,I0007,I0008,共11页
Journal of Researches on Dietetic Science and Culture
基金
国家自然科学基金面上项目(32372368)
江苏省“研究生科研与实践创新计划”项目(SJCX24-2371)。
关键词
抗氧化
无花果
代餐粉
总评归一法
响应面
antioxidant
fig
meal replacement powder
overall desirability
response surface analysis
作者简介
徐铭泽,男,扬州大学食品科学与工程学院硕士研究生,主要从事食品质量与安全控制研究,E-mail:1207014345@qq.com;通信作者:肖丽霞,女,扬州大学食品科学与工程学院教授,博导,主要从事农产品加工与贮藏研究,E-mail:1508922022@qq.com。
