专业英语翻译葡萄籽提取物对面包的抗氧化活性和质量属性的影响重点解读.doc

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread 葡萄籽提取物对面包的抗氧化活性和质量属性的影响 Abstract: The antioxidant activity change of breads added with grape seed extract (GSE) was investigated. The results showed that bread with the addition of GSE had stronger antioxidant activity than that of blank bread, and increasing the level of GSE addition further enhanced the antioxidant capacity of the bread. However, thermal processing caused antioxidant activity of GSE added to bread to decrease by around 30–40%. We also studied the effect of GSE on the formation of detrimental Ne-(carboxymethyl) lysine (CML), a famous advanced glycation endproduct in bread. According to the results, GSE could reduce CML in bread and acted in a dose-dependent manner. Meanwhile, except for an acceptable colour change, adding GSE to bread had only little effect on the quality attributes of the bread. Altogether, our findings indicate that GSE-fortified bread is promising to be developed as a functional food with relatively lower CML-related health risks, yet a high antioxidant activity. Keywords: Antioxidant activity Grape seed extract Bread Advanced glycation endproducts 摘要：对加入葡萄籽提取物（GSE）对面包的抗氧化活性的变化进行了研究。结果表明，加入GSE的面包具有比空白面包（空白对照）更强的抗氧化活性，并且增加GSE的添加量会进一步提高面包的抗氧化能力。然而，热加工造成添加GSE的面包的抗氧化活性降低大约30~40%。我们还研究了添加GSE对形成有害氖-（羧甲基）赖氨酸（CML）的影响，我们还研究了GSE对有害氖（羧甲基）赖氨酸（CML）的形成的影响，是面包中的。根据研究结果，GSE能减少面包中CML的形成，并且呈现剂量依赖性。同时，除了具有可接受的颜色变化，添加GSE对面包质量属性的影响不大。总之，我们的研究结果表明，GSE强化面包有望被开发作为功能性食品，有相对较低的CML含量和较低的健康风险，但具有较高的抗氧化活性。 1. Introduction Phenolic compounds are widely distributed in foods, such as fruits (Robards, Prenzler, Tucker, Swatsitang, Glover, 1999), vegetables (Bonoli, Gallina Toschi, Lercker, 2005) and cereals (Dykes Rooney, 2007; Liyana-Pathirana Shahidi, 2006). As naturally occurring antioxidants, phenolic compounds have been reported to possess diverse beneficial bioactivities, including anti-allergic, antiviral, anti-inflammatory and anti-mutageni