不同热风干燥温度对苦瓜干品质的影响
The Influence of Different Hot-air Drying Temperatures on Quality of Dried Balsam Pear
谷俊华 1黄斐1
作者信息
- 1. 许昌职业技术学院,河南许昌461200
- 折叠
摘要
[目的]考察不同的热风干燥温度对苦瓜干品质的影响.[方法]通过不同的热风温度(40、50、60、70、80℃)对苦瓜进行干燥,分析了不同温度干燥后苦瓜干制品的理化及抗氧化活性.[结果]热风50℃条件下苦瓜干制品多酚含量最高,为2.83 mg/g;热风干燥60℃条件下的苦瓜干制品黄酮含量最高,为2.584 mg/g.不同的干燥温度对苦瓜中多酚抗氧化能力的影响较大,差异明显;清除DPPH自由基能力最强的是热风干燥50℃,其IC50为0.015 0 mg/mL;热风干燥80C时对ABTS自由基的清除能力最强,其IC50为0.068 9 mg/mL.综合考虑,热风干燥50℃对苦瓜干品质的影响最小.[结论]研究可为苦瓜干制品的深加工提供理论依据.
Abstract
[Objective] To investigate the influence of different hot-air drying temperatures on quality of dried balsam pear.[Method] To dry balsam pear in different hot-air temperatures (40,50,60,70,80 ℃),the dried balsam pear's physical and chemical and antioxidant activity under different temperatures were analyzed.[Result] The results showed that hot-air drying of 50 ℃ balsam pear dry products polyphenols content is 2.83 mg/g,that is the highest level.Hot-air drying of 60 ℃ balsam pear dry products flavonoids content is 2.584 mg/g,that is the highest level.Different drying temperatures cause a great influence on the balsam pear polyphenols' s antioxidant capacity,the difference is obvious.The strongest removal of DPPH free radical ability is hot air drying 50 ℃,the IC50 =0.015 0 mg/mL,the strongest removal of ABTS ability is hot air drying 80 ℃,the IC50 =0.068 9 mg/mL.Comprehensive consideration,hot-air drying at 50 ℃ has the minimal impact on dried balsam pear quality.[Conclusion] The study can provide theoretical basis for deep processing of dried balsam pear.
关键词
苦瓜干/热风干燥/理化特性/抗氧化性Key words
Dried balsam pear/Hot-air drying/Physical and chemical features/Antioxidant activity引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据