干燥方法对竹叶抗氧化物质含量及性能的影响  

Effects of Different Drying Methods on the Effective Component and Antioxidant Capability of Bamboo Leaves

作　　者：倪勤学[1] 高前欣[1] 王志强[1] 张有做[1] 许光治[1] 

机构地区：[1]浙江农林大学农业与食品科学学院,浙江临安311300

出　　处：《中国食品学报》2012年第12期84-90,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31240040);浙江省公益性项目(2011C32G2100046)

摘　　要：为提高地被竹叶抗氧化物质利用率,采用晒干、阴干、热风干燥、微波干燥和冷冻干燥5种方法控制干燥条件,研究不同干燥方法对黄条金刚竹和鸡毛竹叶提取物总黄酮、总酚和三萜等抗氧化物质含量及抗氧化性能的影响,并做各化合物与抗氧化性能相关性分析。结果表明,不同干燥方法对竹叶抗氧化成分和抗氧化能力都有较大的影响。采用冷冻干燥可使竹叶抗氧化物质含量及抗氧化性能保持最高水平。考虑到成本与干燥周期等诸多因素,地被竹叶最佳干燥方法是:100℃热风干燥或480W微波干燥后90℃热风干燥2h。本研究结果为叶用竹林的合理开发利用提供理论基础。To improve the utilization ratio of antioxidants in ground bamboo leaves,the effect of five drying methods including sunny drying,shade-drying,heated-air drying,microwave drying and freeze-drying on antioxidant contents and capability in Pleioblastus kongosanensis f.aureostriatus and shibataea chinensis Nakai were evaluated.The result indicated that bamboo leaves treated with freeze-drying method contained highest content of antioxidants,i.e.total flavonoid,total phenolics,total triterpenes and antioxidant activity.However,considering the cost,drying period,we suggested the best drying method of ground bamboo leaves is heated-air drying at 100 ℃ or heated-air drying at 90 ℃ after microwave treaved at 480 W.

关 键 词：地被竹叶 干燥方法 总黄酮 总酚 总萜 抗氧化 

分 类 号：TQ461[化学工程—制药化工]