摘要
探讨热风干燥(hot air drying,HAD)、真空干燥(vacuum drying,VD)、真空冷冻干燥(vacuum freeze drying,VFD)及微波干燥(microwave drying,MD)对朝鲜蓟粉多酚含量、抗氧化性及香气成分的影响,为朝鲜蓟粉的开发利用提供理论基础。结果表明,微波组多酚含量最高,其自由酚含量与冻干组差异不显著;自由黄酮含量大小顺序为微波组>冻干组>真空组>热风组,而热风组结合黄酮含量最高;4种抗氧化评价体系表明微波组自由酚与结合酚抗氧化能力均大于另外3组,且各组自由酚抗氧化能力随着提取液浓度增加而线性增强;对比鲜样香气物质,4组样品香气物质增加,且呈香物质或含量发生改变。综合来看,微波干燥对酚类物质保护最好,抗氧化能力最强,香气物质也较丰富,可应用于朝鲜蓟粉的开发利用。
The effects of hot air drying(HAO),vacuum drying(VD),vacuum freeze drying(VFD)and microwave drying(MD)on Polyphenol content,antioxidant activity and aroma components of artichoke powder were investigated,which provided a theoretical basis for the development and utilization of artichoke powder.The results showed that the content of polyphenols in MD was the highest,and there was no significant difference in free phenol content between MD and VFD.The sequence of free flavones content was MD>VFD>VD>HAD,while the content of HAD combined with flavones was the highest;the four antioxidant evaluation systems showed that the antioxidant capacity of free phenols and combined phenols in MD were both greater than that in other groups.Moreover,the antioxidant capacity of free phenols in each group increased linearly with the increase of extract concentration;compared with fresh samples,the aroma substances in the four groups increased,and the content of aroma substances changed.In conclusion,MD has the best protection of phenolic substances,the strongest antioxidant capacity and rich aromatic substances,which could be applied to the development and utilization of artichoke powder.
作者
王振帅
盛怀宇
陈善敏
信思悦
蒋和体
WANG Zhenshuai;SHENG Huaiyu;CHEN Shanmin;XIN Siyue;JIANG Heti(College of Food Science,Southwest University,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第23期149-156,共8页
Food and Fermentation Industries
关键词
朝鲜蓟
干燥方法
多酚
抗氧化性
香气物质
artichoke
drying methods
polyphenols
antioxidant activity
aroma substances
