气体射流冲击干燥对紫甘薯色泽及抗氧化性的影响  

Effects of Air-Impingement Jet Drying on Color and Antioxidant Activity of Purple Sweet Potato

作　　者：李文峰[1] 肖旭霖[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《中国粮油学报》2014年第6期27-32,52,共7页Journal of the Chinese Cereals and Oils Association

基　　金：陕西师范大学研究生培养创新基金(2013CXS006);科技部农业科技成果转化资金(2011GB23600 017)

摘　　要：为了提高紫薯干制品质，研究不同风温、风速、预处理、气体喷嘴距物料盒高度及物料切片厚度对气体射流冲击干燥紫薯色泽、总花青素、多酚氧化酶（PPO）活性、总酚及总酚抗氧化能力的影响。结果表明，总花青素含量、总酚含量、抗氧化能力和PPO活力在干燥前后均有显著的降低。且色差值、总花青素含量、总酚含量及抗氧化能力随微波处理时间、喷嘴高度和切片厚度的增加而增加，随风温和风速的增加而降低。PPO活力随预处理时间和风温的增加而降低，但风速、喷嘴高度和切片厚度对PPO活力影响不显著。干燥前期（0—1h）是有效控制紫薯干燥品质的最佳时间段。In order to improve the purple sweet potato （PSP） drying drying quality, the effects of air - impingement jet PSP on color, total anthocyanin contents, total phenolic contents, polyphenoloxidase （PPO） activity and antioxidant activity in different pretreatment, nozzle distance, slice thickness, air temperature and air velocity have been studied in the paper. The results showed that there was significant reducing in total anthocyanin contents, total phenolic contents, antioxidant activities and polyphenoloxidase activities during the transportation from fresh samples to dried samples. In addition, the AE, total anthocyanin contents, total phenolic contents and antioxidant activity in- creased with the increasing of microwave pretreatment times, nozzle distance and slice thickness, decreased in accordance with the increasing air temperature and air velocity. Polyphenoloxidase activity decreased with microwave pretreatment times and air temperature increasing. However, there were no significant differences in polyphenoloxi- dase activity among four levels respectively in the factors of air velocity, nozzle distance and slice thickness. The best quality control time of PSP drying shall be that in the initial period of air- impingement jet drying （0 - 1 h）.

关 键 词：气体射流冲击 紫薯 花青素 多酚 抗氧化 

分 类 号：TQ028.6[化学工程]