不同干燥方式对玫瑰茄水提物成分及活性的影响  

Effect of Drying Methods on Chemical Composition and Bioactivity of Aqueous Extract from Roselle

作　　者：涂宗财[1,2] 张璆[1] 王辉[1] 张露[1] 沙小梅[1] 陈丽莉[1] 张秋婷[1] 张兰[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西师范大学生命科学学院,江西南昌330022

出　　处：《食品科学》2013年第21期47-50,共4页Food Science

基　　金：国家自然科学基金项目(21276118)

摘　　要：通过比较热风干燥和喷雾干燥的不同干燥温度及冷冻干燥对玫瑰茄水提物(aqueous extraction from roselle,AER)中活性成分含量及其抗氧化活性的影响,确定AER的最佳干燥方法。结果表明:真空冷冻干燥的AER中总黄酮、总多酚、花青素和多糖含量分别为(85.24±1.51)μg/mL、(188.88±0.95)μg/mL、(6.51±0.05)μg/mL、(0.850±0.043)mg/mL;ABTS+·清除力、NO2-清除力和还原能力分别为(28.92±1.25)%、(84.78±4.24)%和0.713±0.001,均高于热风干燥和喷雾干燥,喷雾干燥的样品质量优于热风干燥。综合样品的活性成分含量和抗氧化活性来看,真空冷冻干燥是AER的最佳干燥方法,喷雾干燥次之,热风干燥最差。干燥方法和温度对AER活性成分含量和抗氧化活性有较大的影响。This study aimed to investigate the impacts of different drying methods including spray drying, hot air-drying atdifferent temperatures and freeze-drying on the chemical composition and antioxidant activity of aqueous extracts from roselle（AER） so as to obtain the optimum drying method. The contents of flavonoids, polyphenols, anthocyanidins and polysaccharidesfrom AER from freeze-dried samples were （85.24 ± 1.51） μg/mL, （188.88 ± 0.95） μg/mL, （6.51 ± 0.05） μg/mL, （0.850 ±0.043） mg/mL, respectively. The antioxidant activity showed that the radical scavenging activity against ABTS＋？ andNO2－ and the reducing power were （28.92 ± 1.25）%, （84.78 ± 4.24）% and 0.713 ± 0.001, respectively, for freeze-dryingsamples which were higher than those of spray dried and hot air-dried samples. The efficacy of spray drying was shown tobe better than that of hot air-drying. Considering the active components and antioxidant activity, the best method to dry AERwas freeze-drying followed by spray drying and hot air-drying. Drying temperature and method demonstrated significantimpact on the active constituents and antioxidant ability.

关 键 词：玫瑰茄水提物 干燥方式 活性成分 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]