摘要
以新鲜黄秋葵花为研究对象,分别采用热风干燥、真空干燥和冷冻干燥工艺干燥黄秋葵花,并对比分析黄秋葵花的抑菌及抗氧性能。结果表明,冷冻干燥对于黄秋葵花各营养成分的保存效果最好;不同干燥方式能够显著地影响黄秋葵花提取物的抗氧化效果,在自由基清除率及脂质氧化抑制率结果中,均表现为冷冻干燥处理组>真空干燥处理组>热风干燥处理组。3个处理组黄秋葵花提取物对4种食源性致病菌均有明显的抑制作用,并且冷冻干燥处理的黄秋葵花提取物对致病菌的MIC及MBC最小。说明冷冻干燥处理能有效的维持黄秋葵花的抑菌及抗氧化效果,更适用于黄秋葵花的干燥处理。
The effects of three drying methods（hot air and vacuum and freeze drying） on the antioxidant and bacteriostatic of okra flower were compared. The results showed that freeze drying was the best to preserve the nutrients of okra flower. Different drying methods could significantly affect the antioxidant ability of okra flower extract. After comparing the free radical scavenging rate and lipid oxidation inhibition rate, the freeze-drying treatment was the best followed by the vacuum drying treatment and hot air drying treatment. The three treatments had a significant inhibitory effect on four foodborne pathogens, and the freeze-dried treatment had the lowest MIC and MBC for pathogens. The results showed that the freeze-dried treatment can effectively maintain the antibacterial and anti-oxidation activities of okra flower, and should be more suitable for drying okra flower.
作者
詹歌
李凯凯
吴许凭
孙梦媛
龙门
ZHAN Ge;LI Kaikai;WU Xuping;SUN Mengyuan;LONG Men(College of Biological and Food Engineering, Chuzhou University, Chuzhou 23900)
出处
《安徽农业大学学报》
CAS
CSCD
2018年第3期395-399,共5页
Journal of Anhui Agricultural University
基金
滁州学院校级规划项目(2014GH34)
滁州学院科研启动金(2014qd041)
滁州学院教学改革项目(2016kcgg053)共同资助
关键词
黄秋葵花
干燥方式
抑菌
抗氧化
okra flower
drying method
antibacterial
antioxidant
