[1]张钟元,朱翠平,李大婧,等.不同干燥方式对牛蒡片多酚含量及抗氧化能力的影响[J].江苏农业学报,2018,(01):172-178.[doi:doi:10.3969/j.issn.1000-4440.2018.01.025]
 ZHANG Zhong-yuan,ZHU Cui-ping,LI Da-jing,et al.Effect of different drying methods on the polyphenols and antioxidant activities of burdock roots slices[J].,2018,(01):172-178.[doi:doi:10.3969/j.issn.1000-4440.2018.01.025]
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不同干燥方式对牛蒡片多酚含量及抗氧化能力的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年01期
页码:
172-178
栏目:
加工贮藏·质量安全
出版日期:
2018-02-25

文章信息/Info

Title:
Effect of different drying methods on the polyphenols and antioxidant activities of burdock roots slices
作者:
张钟元1朱翠平12李大婧12刘春泉1 江 宁1王晓燕12聂梅梅12
(1.江苏省农业科学院农产品加工研究所,江苏南京210014;2.南京农业大学食品科技学院,江苏南京210095)
Author(s):
ZHANG Zhong-yuan1ZHU Cui-ping12LI Da-jing12LIU Chun-quan1JIANG Ning1WANG Xiao-yan12NIE Mei-mei12
(1.Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014,China;2.College of Food and Technology, Nanjing Agricultural University, Nanjing 210095,China)
关键词:
牛蒡片干燥方式多酚组分抗氧化能力
Keywords:
burdock roots slicesdrying methodsphenolic compoundsantioxidant activities
分类号:
S631.9
DOI:
doi:10.3969/j.issn.1000-4440.2018.01.025
文献标志码:
A
摘要:
本文研究热风干燥 (Hot air drying, AD) 、真空微波干燥 (Vacuum microwave drying, VMD)、真空冷冻干燥 (Vacuum freeze drying, VFD)、热风联合真空微波干燥 (Hot air combined vacuum microwave drying, AD&VMD)、真空冷冻联合真空微波干燥(Freezing combined vacuum microwave drying, VFD&VMD) 5种干燥方式对干制牛蒡片干燥时间、能耗、总酚含量、多酚组分及抗氧化能力的影响。结果表明:VFD和AD干燥牛蒡片所需时间和能耗明显高于其他干燥方式,相比于单一干燥方式,联合干燥方式更利于单咖啡酰基奎宁酸的保留,其中VFD&VMD干燥所得牛蒡片中5-咖啡奎宁酸和绿原酸含量最高,VFD干燥更利于双咖啡酰基奎宁酸的保留。抗氧化能力方面,VFD干燥所得牛蒡片的清除DPPH+·、ABTS+·和铁还原能力均最强,VFD&VMD干燥所得牛蒡片抗氧化能力仅次于VFD干燥所得样品,显著高于AD、VMD、AD&VMD干燥所得样品。
Abstract:
Effects of five drying methods including hot air drying (AD), vacuum microwave drying (VMD),vacuum freeze drying (VFD), hot air combined vacuum microwave drying (AD&VMD) and freezing combined vacuum microwave drying (VFD&VMD) on drying time, energy consumption, polyphenols content, phenolic compounds and antioxidant activities of burdock roots slices were analyzed. The results showed that VFD and AD dried products had the longer drying time and the higher energy consumption. The combination drying methods were more benefit for caffeoylquinic acid retention compared with the unity drying methods. Specially,VFD&VMD dried products had the highest content of 5-caffeoylquinic acid and chlorogenic acid,VFD dried products had the highest content of dicaffeoylquinic acid. For antioxidant activities,VFD dried products exhibited the strongest DPPH+· and ABTS+· scavenging ability,reducing power,followed by VFD&VMD,AD,VMD and AD&VMD.

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备注/Memo

备注/Memo:
收稿日期:2017-06-01 基金项目:江苏省产学研合作前瞻性联合研究项目(BY2015073-02) 作者简介:张钟元(1983-),女,辽宁丹东人,博士,助理研究员,主要从事果蔬加工与综合利用方面的研究。(Tel)025-84391570;(E-mail)zzyszy2012@163.com 通讯作者:刘春泉,(E-mail)liuchunquan2009@163.com
更新日期/Last Update: 2018-03-06