摘要
为了考察常压微波干燥、真空微波干燥、鼓风干燥及真空干燥对冬瓜皮活性成分的影响,以冬瓜皮为研究对象,研究了冬瓜皮湿样品的水分比曲线变化趋势,比较了经此4种干燥法与冷冻干燥法干燥后冬瓜皮干样品中活性物质黄酮类、多酚类、三萜类化合物的含量差别。结果表明:随着干燥功率或温度的增加,冬瓜皮湿样品水分干燥速率加快,相同功率或温度条件下干燥相同质量的样品,真空微波干燥比常压微波干燥速率快,真空干燥比鼓风干燥速度稍快。这4种干燥法对活性成分的保留效果优劣顺序为:真空微波干燥>真空干燥>常压微波干燥>鼓风干燥。
The trends of wet wax gourd peel moisture ratio （MR） of the atmospheric microwave drying, vacuum microwave drying, hot air drying and vacuum drying were studied. Effects of this four drying and freeze-drying on the active components flavonoids, polyphenols, triterpenoids content were compared. The result showed that with the increase of dry power or temperature, the water drying rate of wet wax gourd peel under the condition of same power or temperature, vacuum drying was faster than atmospheric microwave drying and vacuum hot air drying. The order of the four methods of active components retention was that vacuum drying 〉 atmospheric microwave drying 〉 hot air drying.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第2期129-133,共5页
Food and Fermentation Industries
基金
公益性行业(农业)科研专项经费资助(201303079)
关键词
干燥法
黄酮类
多酚类
三萜类物质
drying method
flavonoid
polyphenol
triterpenoids drying was slightly faster vacuum microwave drying 〉
