可食花卉对饼干中危害物生成的影响OA

To investigate the inhibitory effect of edible flowers on the formation of harmful substances in biscuits,this study incorpo-rated floral powder as a food component into the biscuit formulation.Analysis was conducted on the basic nutritional components,polyphe-nolic composition,and changes in polyphenols before and after baking,alongside the correlation between polyphenols and harmful sub-stance inhibition rates.This aimed to identify the key bioactive compounds in edible flowers responsible for inhibiting harmful substance formation,with validation through single-component addition experiments.Results indicated that among seven edible flowers,Osmanthus fragrans and Sophora japonica significantly inhibited acrylamide,5-hydroxymethylfurfural,and advanced glycation end products by enhan-cing the antioxidant capacity of biscuits.Polyphenolic composition analysis revealed O.fragrans was rich in verbascoside.Following bak-ing,all polyphenol contents in biscuits decreased significantly(P＜0.05).Among these,cinnamic acid,p-hydroxybenzoic acid,and ver-bascoside showed strong correlations with harmful substance inhibition rates.The addition of verbascoside significantly inhibited the forma-tion of harmful substances in the control biscuits,the negative control(S.japonica biscuits),and the positive control(rose biscuits).In summary,incorporating O.fragrans flower powder or verbascoside(1.54 mg/100 g wheat flour)into baked biscuits effectively inhibits the formation of heat-processed hazards,providing technical support and theoretical guidance for developing nutritious and healthy baked foods.