不同干燥方法对番石榴果实品质及抗氧化活性的影响
摘要：
为了比较热风干燥和真空冷冻干燥对不同品种番石榴果实品质及抗氧化活性的影响。采用热风干燥和真空冷冻干燥技术制备番石榴果实,以鲜果为对照,探究不同干燥方式对6种番石榴的可溶性固形物、总酸、总糖、抗坏血酸、单宁、总酚、类黄酮等含量及抗氧化活性的影响。结果发现,与鲜果相比,干燥得到的6个品种番石榴的可溶性固形物、总糖、总酸、单宁、抗坏血酸、总黄酮含量及总抗氧化力均显著下降,而总酚含量呈上升趋势。热风干燥有利于保留番石榴果实的总黄酮和单宁含量,而真空冷冻干燥则有利于保留其可溶性固形物、总糖、总酸、总酚及抗坏血酸含量,更有助于抗氧化活性的保留。6个品种番石榴经热风干燥和真空冷冻干燥后,只有‘金斗香’番石榴的可溶性固形物、总糖和总酸含量与鲜果相比无显著下降;此外,‘金斗香’番石榴的总酚、总黄酮含量和总抗氧化力均高于其他品种,经干燥处理后总酚含量可提升2.5倍左右,而类黄酮含量可保留鲜果的50%以上,总抗氧化力的保留率最高可达60.98%。本研究表明干燥加工有助于获取更多番石榴酚类物质,真空冷冻干燥更有利于酚类物质和抗坏血酸的保留,热风干燥有利于黄酮的保留。从有效成分保留和品种特性考虑,真空冷冻干燥可作为规模化生产番石榴干制品的较优加工手段,而‘金斗香’番石榴可作为首选品种。
关键词: 番石榴, 热风干燥, 真空冷冻干燥, 果实品质, 抗氧化活性
Abstract:
To compare the effects of hot-air drying and vacuum-freeze drying on fruit quality and antioxidant activity of different guava varieties, this study took fresh fruits as the control treatment, prepared the guava fruits by hot-air drying and vacuum-freeze drying, and explored the effects of different drying methods on the content of soluble solids, total acids, total sugar, ascorbic acid, tannin, total phenols, total flavonoids and the antioxidant activities of six guava varieties. The results showed that, compared with the fresh samples, the soluble solids, total sugar, total acid, tannin, ascorbic acid and total flavonoid content and the total antioxidant capacity of the six guava varieties after drying treatment all decreased significantly, while the total phenol content showed an upward trend. Hot-air drying was conducive to retaining the total flavonoid and tannin content of the guava fruits, while vacuum-freeze drying could retain the soluble solids, total sugar, total acid, total phenol and ascorbic acid content of the fruits, as well as the antioxidant activities. Among the six guava varieties, after hot-air drying and vacuum-freeze drying, the soluble solids, total sugar and total acid content of ‘Jindouxiang’ guava did not decrease significantly compared with those of fresh fruit. In addition, its total phenol and total flavonoid content and the total antioxidant capacity were higher than those of other guava varieties. After drying, the total phenol content of ‘Jindouxiang’ increased by about 2.5 times, while the flavonoid content could retain more than 50% of that of the fresh fruit, and the total antioxidant capacity retention rate could reach 60.98%. In conclusion, drying process could obtain more phenolic substances from guava fruits, vacuum-freeze drying is more conducive to the retention of phenolic substances and ascorbic acid, while hot-air drying is conducive to the retention of total flavonoids. Considering the retention of active ingredients and variety characteristics, vacuum-freeze drying could be used as a better processing method for large-scale production of dried guava products, and the guava variety ‘Jindouxiang’ could be the first choice.
Key words: guava, hot-air drying, vacuum-freeze drying, fruit quality, antioxidant activity
中图分类号:
TS255
相关知识
番石榴叶泡水喝的功效
番石榴叶泡水喝的禁忌
维C超高水果推荐，番石榴成新宠
番石榴又叫芭乐，被称为水果界的“脂肪杀手”，但5类人别随便吃
石榴减肥法 减肥吃哪些水果最好
孕妇可不可以吃石榴
吃石榴可以减肥吗
石榴皮泡水喝的功效
冬季皮肤干燥吃什么水果好
坐月子可以吃石榴吗
网址: 不同干燥方法对番石榴果实品质及抗氧化活性的影响 https://m.trfsz.com/newsview391625.html
