热风干燥与真空冷冻干燥对果蔬粉酚类物质含量的影响
Comparison of Phenolic Content of the Fruit and Vegetable Powder by Hot-air Drying and Vacuum Freeze Drying
张倩茹 1尹蓉 1王贤萍1
作者信息
- 1. 山西省农业科学院果树研究所,果树种质创制与利用山西省重点实验室,山西太原030031
- 折叠
摘要
[目的]研究干燥方式对常见果品、蔬菜酚类物质含量的影响.[方法]以11种常见果品、蔬菜为原料,采用Folin-Ciocalteu法、正丁醇-盐酸法测定热风干燥和真空冷冻干燥的果品、蔬菜粉中总酚、原花色素含量.[结果]通过热风干燥而得的果品、蔬菜粉总酚的保留率在85.94％～ 93.27％,原花色素的保留率在66.17％ ～ 72.58％;真空冷冻干燥的果品、蔬菜粉总酚保留率在93.50％ ～ 96.98％,原花色素的保留率在95.24％～ 98.15％.[结论]真空冷冻干燥可较好地保持果品、蔬菜原有的酚类物质,得到的果品、蔬菜粉感官品质和营养价值均更优质.
Abstract
[Objective] The aim was to investigate the effects of drying methods on the content of phenolic substances in common fruits and vegetables.[Method] Taking 11 kinds of fruit,vegetable as test material,Folin-Ciocalteu method was used to determine the content of total phenols,while N-butyl alcohol-hydrochloric acid method for the content of proanthocyanidins,to compare the effect of phenolic substances between hot air drying and vacuum freeze drying.[Result] The result showed that the retention rate of total phenols of fruit and vegetable powder by hot air drying was from 85.94％ to 93.27％,the retention rate of proanthocyanidins was from 66.17％ to 72.58％;the retention rate of total phenols of fruit and vegetable powder by vacuum freeze drying was from 93.50％ to 96.98％,the retention rate of proanthocyanidins was from 95.24％ to 98.15％.[Conclusion] The vacuum freeze drying can maintain original total phenols and proanthocyanidins of fruit and vegetable,fruit and vegetable powder have higher quality and nutritional value.
关键词
果蔬粉/酚类物质/热风干燥/真空冷冻干燥Key words
Fruit and vegetables powder/Phenols/Hot-air drying/Vacuum freeze drying引用本文复制引用
基金项目
山西省农业科学院项目(yjkt 1424)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据