青稞麦绿素粉冷冻干燥制备工艺优化  

Optimization of Preparation Process for Vacuum Freeze-drying Highland Barley Green Powder

作　　者：段黎昊[1,2] 陈元涛[1,2] 张炜[1] 王晓兰[1,2] 蔡林森[1,2] 范燕青[2] 哈文秀[1] 

机构地区：[1]青海师范大学化学系,青海西宁810008 [2]青海师范大学互助青稞研究与开发中心,青海西宁810008

出　　处：《食品科学》2011年第10期300-303,共4页Food Science

基　　金：青海省重点科技攻关项目(2007-N-120);科技部科技人员服务企业行动项目(2009GJG20017);教育部"新世纪优秀人才支持计划"项目(NCET-07-0476)

摘　　要：以干燥速率、总黄酮保留量和SOD保留量为指标,对真空冷冻干燥青稞麦绿素粉的影响因素进行分析,确定青稞麦绿素粉冷冻干燥的最佳工艺条件:预冻温度-40℃、预冻时间4h、装填厚度5mm、工作压力60Pa、升华温度40℃、解析温度50℃。在此最优工艺条件下制备的青稞麦绿素粉中总黄酮保留量69.3%、SOD保留量20.1%,且色泽鲜绿,气味保留了青草香味。结果表明,冷冻干燥法是制备高品质青稞麦绿素粉的有效方法。The effect of vacuum freeze-drying on highland barley green powder was investigated using freeze-drying velocity and retention rate of flavonoids and SOD as the indicators.The optimal process conditions were explored to be pre-freezing temperature of-40 ℃,pre-freezing time of 4 h,loading materiel thickness of 5 mm,working pressure of 60 Pa,sublimation temperature of 40 ℃ and resolution temperature of 50 ℃.Under the optimal conditions,the retention rates of flavonoids and SOD were 69.3% and 20.1%,respectively.The sample revealed bright green color and fresh grass smell.These results indicated that vacuum freeze-drying was a useful method to prepare highland barley green powder.

关 键 词：青稞 麦绿素粉 真空冷冻 干燥 

分 类 号：TS201.1[轻工技术与工程—食品科学]