为了明晰影响小麦粉及面条色泽的因素,分别测定了面粉灰分、蛋白质、类胡萝卜素、微量元素、游离酚含量及多酚氧化酶活性等指标,并在此基础上,分析了面条色泽与这些指标以及面粉色泽的相关性。结果表明,面条的L*、a*、w值与小麦粉的L*、a*、w值完全对应呈高度显著正相关(P<0.01,r=0.865、r=0.834、r=0.701),小麦粉的色泽可以很好地预测面条的色泽;小麦面条b*值与灰分、类胡萝卜素、游离酚、Cu元素含量及多酚氧化酶(polyphenol oxidase,PPO)活性呈高度显著正相关,而面条的w值与这些因素呈高度显著负相关。通过逐步回归分析得出,灰分、类胡萝卜素和游离态酚类物质是综合影响小麦面条色泽的因素。该研究筛选影响面条色泽的因素,将为面条生产过程中的品种挑选、色泽控制及小麦品种改良育种提供理论指导。
In order to clarify the factors affecting the color of dried noodles, 16 wheat varieties for producing dried noodles in the company were chosen and the proximate compositions of the wheat flours, including ash, protein, carotenoids, minerals, free phenol and polyphenol oxidase (PPO) activity, were determined. The correlation analyses were performed to observe the factors affecting the color of dried noodles. The results demonstrated that the L*, a*, w values of the noodles showed a significantly positive correlation with the L*, a*, and w values of wheat flour (P<0.01, r=0.865, r=0.834, r=0.701). The b* values of the noodles were significantly positively correlated with ash, carotenoids, free phenol, Cu content and PPO activity of flour, while the w values of the noodles were highly negatively correlated with these factors. Further stepwise regression analysis indicated that ash, carotenoids and free phenolic contents of the flours were the main factors affecting the color of noodles. The study will provide theoretical guidance for wheat variety selection, noodle color control and wheat variety breeding.
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