干燥和粉碎方法对杨梅渣中总酚和花色苷含量的影响  

Effect of drying and grinding on the contents of polyphenolics and anthocyanins in bayberry pomace

作　　者：方忠祥[1] 吴丹[1] 陈健初[1] 刘东红[1] 叶兴乾[1] 孙金才[2] 

机构地区：[1]浙江大学食品科学与营养系,浙江杭州310029 [2]浙江海通食品集团股份有限公司食品研究所,浙江慈溪315300

出　　处：《食品工业科技》2011年第11期249-252,共4页Science and Technology of Food Industry

基　　金：浙江省重大科技专项(2008C02005-2)

摘　　要：为了尽可能多地保存杨梅渣中的功能成分,研究了干燥和粉碎方法对其中总酚和花色苷含量的影响。杨梅渣经干燥后,总酚和花色苷分别损失了11.4%～20.3%和43.8%～48.3%,微波干燥或真空微波干燥比普通的热风干燥能提高其中总酚和花色苷的保存率,并能显著提高干燥速率。将干燥后的杨梅渣分别经过普通粉碎机粉碎和超微粉碎,经超微粉碎后的杨梅粉平均粒度达到5～20μm,而且测得的总酚和花色苷含量比普通粉碎样品中的含量更高。说明微波干燥再经过超微粉碎可以较好地保存杨梅渣中的总酚和花色苷成分。Effect of drying and grinding on the contents of polyphenolics and anthocyanins in bayberry pomace had been studied.After being dried,11.4% ~ 20.3% of total polyphenolics and 43.8% ~ 48.3% of anthocyanins were lost in the bayberry pomace.More polyphenolics and anthocyanins were recovered with microwave drying and vacuum-microwave drying than those of air drying,and the drying rates of the microwave drying and vacuum-microwave drying was significantly higher than that of the air drying.The average granularity of the bayberry powder was 5 ~ 20μm after the dried pomace being ground with an ultra-fine pulverizer.The determined contents of the total polyphenolics and anthocyanins in the ultra-fine ground bayberry powder were higher than those with only pulverizer ground samples.The results indicated that microwave drying and ultra-fine grinding might be good methods for retaining of total polyphenolics and anthocyanins in bayberry pomace.

关 键 词：杨梅渣 干燥 粉碎 总酚 花色苷 

分 类 号：TS225.44[轻工技术与工程—粮食、油脂及植物蛋白工程]