Analysis Of Anthocyanin Characteristics Of Black Wheat And Its Quality Of Whole Wheat Steamed Bread

Black wheat is a precious germplasm resource.In addition to rich in protein,vitamins,amino acids and various minerals,it is also rich in anthocyanins.Anthocyanins are water-soluble natural pigments,safe and non-toxic,have high antioxidant activity,anti-tumor,prevent cardiovascular and cerebrovascular diseases and other physiological effects,but the pigment is unstable and highly susceptible to external factors.In this study,the characteristics of anthocyanin in whole wheat flour and the quality of whole wheat steamed bread were analyzed.According to the principle of pH differential method,the maximum absorption wavelength,buffer pH,equilibrium temperature and equilibrium time of influencing factors were analyzed to optimize the determination of black by pH differential method.The content of anthocyanin in wheat whole wheat flour;the effects of pH,temperature,light,redox,preservative,ascorbic acid and metal ions on the stability of anthocyanin in whole wheat flour,and the stability of anthocyanins in whole wheat flour Ascorbic acid as a control,the ability to remove DPPH free radicals?DPPH·?,scavenging ability to hydroxyl radicals?·OH?,and scavenging ability of superoxide anion radicals?O₂^-·?by black wheat whole wheat anthocyanins The antioxidant activity of anthocyanins in black wheat whole wheat flour was determined and analyzed.The processing technology of black wheat whole wheat flour steamed bread was studied and the antioxidant properties of anthocyanins before and after steaming steamed bread of black wheat whole wheat flour were compared.The quality of black wheat whole wheat flour steamed bread was analyzed comprehensively.It provides a theoretical basis for the development of functional food for black wheat whole wheat flour.1.Optimized pH differential method for determination of anthocyanin content in black wheat whole wheat flourIt is convenient to make the corresponding determination of the development of products rich in anthocyanins but containing more substances.Therefore,the pH differencedeterminationofblackwheatwholewheatanthocyaninsis optimized.Using black wheat whole wheat flour as raw material,the optimal experimental parameters of pH differential method were selected by analyzing the maximum absorption wavelength,buffer pH,equilibrium temperature and equilibrium time of influencing factors.The maximum absorption wavelength was 531 nm,and the pH values at the time of measuring the absorbance were selected to be pH 1.0 and pH4.5,respectively,and the equilibrium temperature was 40°C.In an acidity environment with a buffer pH of 1.0,the equilibration time is 25 min,and in an acidity environment of pH 4.5,the equilibration time is 35 min.Therefore,it provides a certain theoretical basis for the development of such products.2.Stability analysis of anthocyanins in black wheat whole wheat flourThe anthocyanin stability of black wheat whole wheat powder anthocyanin is the highest in the acidity environment of pH 3^pH 4 in the dark environment.When the temperature is lower than 60°C,the anthocyanin degradation rate increases with the heating time.The change is small,but when the temperature is higher than 80°C,the degradation rate increases remarkably with the increase of heating time.After 7 h heating,the anthocyanin degradation rate reaches 23%.within a certain concentration range Mn²⁺??1 mmol/L?and Cu²⁺??2 mmol/L?can improve the stability of anthocyanins,Ca²⁺has no adverse effects on anthocyanins,and has a certain auxiliary color effect,but Fe³⁺,Sn²⁺on black wheat whole wheat anthocyanins The stability has a great influence.hydrogen peroxide?H₂O₂?and sodium sulfite?Na₂SO₃?have a great influence on the stability of anthocyanins.Preservatives sodium benzoate and potassium sorbate have no adverse effects on the stability of anthocyanins in black wheat whole wheat flour.And ascorbic acid can degrade and discolor the black wheat whole wheat anthocyanin,which has a great influence on it.This provides a practical basis for the development of other products of black wheat whole wheat flour.3.Antioxidant activity of anthocyanins from black wheat whole wheat flourThree in vitro model experiments were established to determine the ability of black wheat whole wheat anthocyanins to remove DPPH·in vitro,the ability to remove·OH,and the ability to remove O₂^-·.The results showed that the black wheat whole wheat anthocyanins had strong ability to scavenge DPPH·.When the anthocyanin concentration was 0.25 mg/mL,the DPPH·clearance rate of anthocyanins reached 91%;anthocyanins had strong removal·OH The ability of anthocyanin has an OH scavenging rate of 90.54%and 1.73 times that of ascorbic acid when its concentration is 0.5 mg/mL.Anthocyanins have a strong ability to scavenge O₂^-·when its concentration is 0.25 mg/At mL,the O₂^-·clearance rate of anthocyanins was 70.12%.Therefore,black wheat whole wheat anthocyanins have strong in vitro antioxidant capacity and are higher than ascorbic acid.4.Study on the quality of black wheat whole wheat flour steamed breadAccording to the comprehensive analysis of the nutritional function and sensory quality of black wheat whole wheat flour,the optimum amount of steamed black wheat whole wheat flour steamed bread was 25%,and the steamed black wheat whole wheat flour steamed bread was obtained by optimization of response surface.The optimum processing technology is:dough time 9 min,water addition 100 mL/200 g,fermentation time 54 min?fermentation temperature 38??.At the same time,the in vitro antioxidant activity of black wheat whole wheat flour taro anthocyanin was analyzed by measuring the ability of black wheat whole wheat flour taro glycosides to remove DPPH·in vitro and the ability to remove·OH in vitro.The results showed that black wheat whole wheat flour taro has strong In vitro antioxidant capacity,and no significant difference with ascorbic acid.