葛根水提物对米粉蒸煮特性、体外消化和抗氧化活性的影响

段珊珊; 黄舜鑫; 赵德智; 谢留明; 董欢欢; 朱卫丰

doi:10.13386/j.issn1002-0306.2025090283

葛根水提物对米粉蒸煮特性、体外消化和抗氧化活性的影响

Effects of Pueraria Water Extract on Cooking Properties, in Vitro Digestive Characteristics, and Antioxidant Activity of Rice Noodles

摘要

摘要: 为探究葛根水提物对米粉营养价值影响，本研究将不同添加量（1%~5%）的葛根水提物加入米粉中，研究葛根水提物对米粉品质、体外消化特性及抗氧化活性的影响。结果表明：葛根水提物中含葛根素、3'-羟基葛根素、3'-甲氧基葛根素、葛根素芹菜糖苷和大豆苷5种主要成分，其中葛根素为主要活性成分，含量最高，为274.97±0.21 mg/g；与未添加葛根水提物的米粉对照相比，添加1%~2%葛根水提物的米粉断条率无明显变化（P>0.05），但添加3%~5%葛根水提物时则显著升高（P<0.05）；添加2%~4%葛根水提物时米粉水分含量显著降低（P<0.05），可食用时间增长；亮度、色泽、气味和弹性均随着葛根水提物添加量的增加呈下降趋势，其中添加2%葛根水提物时米粉感官评价最优，具有较高的弹性和适中的筋道感。与对照组相比，添加2%葛根水提物米粉中快消化淀粉（rapidly digestible starch，RDS）比例下降4.24%，抗性淀粉（resistant starch，RS）比例增加2.41%。抗氧化活性方面，与对照组相比，添加2%葛根水提物米粉总酚含量提高5.09倍，铁离子还原能力为对照组的31.85倍，对DPPH和ABTS^＋自由基的清除能力显著增强（P<0.05）。相关性分析结果表明，葛根水提物添加量与米粉感官评价及米粉质构特性呈负相关，与米粉抗氧化活性和体外消化特性呈正相关。综合多指标评价表明，添加2%葛根水提物为最优比例。

Abstract: The addition of Pueraria water extract as a functional ingredient can enhance the nutritional value of food. In this study, we investigated the effects of incorporating Pueraria water extract (1%~5%) into rice noodles on their quality, in vitro digestibility, and antioxidant activity. Analysis revealed that the five main constituents of Pueraria water extract were puerarin, 3'-hydroxypuerarin, 3'-methoxypuerarin, puerarin-6''-O-cinnamate, and daidzin, with puerarin identified as the major active compound present at the highest concentration of 274.97±0.21 mg/g. The breakage rate of rice noodles containing 1%~2% Pueraria water extract did not differ significantly (P>0.05) from that of the control group (rice noodles without Pueraria water extract). However, a significant increase was noted at higher concentrations of 3%~5% (P<0.05). The addition of 2%~4% Pueraria water extract significantly reduced the moisture content of the rice noodles (P<0.05), resulting in prolonged edible time. Brightness, color intensity, odor, and elasticity of the rice noodles showed a decreasing trend with increasing extract concentrations. Rice noodles containing 2% Pueraria water extract achieved the highest sensory evaluation, exhibiting high elasticity and a moderately chewy texture. Compared with the control group, the proportion of rapidly digestible starch decreased by 4.24%, whereas that of resistant starch increased by 2.41% in rice noodles treated with 2% Pueraria water extract. Regarding antioxidant activity, the total phenolic content and Fe³⁺ reducing antioxidant capacity of these increased 5.09- and 31.85-fold, respectively, compared with that of the control group. Additionally, their 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging capacities were significantly enhanced (P<0.05). Correlation analyses revealed that addition of Pueraria water extract was negatively correlated with the sensory scores and textural properties, but positively correlated with antioxidant activity and in vitro digestibility of the rice noodles. A comprehensive assessment of multiple parameters showed that 2% Pueraria water extract constitutes an optimal supplementation concentration.