摘要
为提高干燥红枣品质,将4种不同预处理技术(超声波、热水、碱性油酸乙酯乳液、冷冻)应用于红枣干燥前处理,运用热风-微波联合干燥技术干燥红枣,探究不同处理方式下红枣的酚类物质、可溶性糖、有机酸、三萜酸、维生素C、总酚、总黄酮的含量,并比较其抗氧化能力。结果表明:4种不同预处理组红枣鉴定出8种酚类物质、4种可溶性糖、4种有机酸、4种三萜类物质,其中儿茶素、绿原酸为主要的酚类物质,蔗糖为主要的可溶性糖,柠檬酸、琥珀酸、富马酸为主要的有机酸,白桦脂酸、熊果酸为主要的三萜酸。经超声预处理后热风-微波联合干燥的红枣较其它处理组红枣,主要的酚类物质、可溶性糖、有机酸、三萜酸、维生素C、总酚、总黄酮含量较高且抗氧化活性较强,表明超声处理是一种优良的红枣干燥前处理方法。
In order to improve the quality of dried jujube,four different pretreatment technologies(ultrasonic,hot water,alkaline ethyl oleate emulsion and freezing)were applied to the pretreatment of jujube drying.The hot-air-microwave combined drying technology was used to dry the jujube to explore different treatment methods.The contents of phenols,soluble sugars,organic acids,triterpene acids,vitamin C,total phenols and total flavones in jujube were compared,and their antioxidant capacity was compared.The results showed that eight phenolic compounds,four soluble sugars,four organic acids and four triterpenoids were identified in four different pretreatment groups.Catechin and chlorogenic acid were the main phenolic substances,sucrose was the main soluble sugar,citric acid,succinic acid and fumaric acid were the main organic acids,betulinic acid and ursolic acid were the main triterpenoid.Compared with other treatment groups,the jujube dried with hot-air-microwave drying after pretreatment with ultrasound had higher contents of major phenols,soluble sugars,organic acids and triterpenoids.Vitamin C,total phenols and total flavonoids were higher and resistant to the strong oxidative activity indicated that ultrasonic treatment was an excellent pre-drying method for jujube.
作者
刘启玲
王庆卫
崔胜文
LIU Qi-ling;WANG Qing-wei;CUI Sheng-wen(Zhengzhou University of Industry Technology,Xinzheng 451100,Henan,China;Luohe Vocational College of Food,Luohe 462300,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第24期124-130,共7页
Food Research and Development
基金
2016年度漯河市青年拔尖人才项目(LBJZ201605)。
关键词
红枣
预处理
热风-微波联合干燥
品质特性
抗氧化能力
Ziziphus jujuba Mill
pretreatments
hot-air-microwave drying
quality characteristics
antioxidant activity
