不同干燥方法对甘薯茎叶粉营养及功能特性的影响及其品质评价指标的筛选  

Effect of different drying methods on nutritional and functional properties of sweet potato leaf powder and the screening on evaluating indicators

作　　者：宋振[1,2] 木泰华[2] 孙红男[2] 席利莎 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830091 [2]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品科技》2014年第11期163-169,共7页Food Science and Technology

基　　金：现代农业产业技术体系建设专项(CARS-11-B-19)

摘　　要：以宁紫1号、徐053601、廊薯7-12、福薯2号和冀薯65五个品种甘薯茎叶为原料,分别采用热风干燥、真空冷冻干燥及喷雾干燥3种方法结合超微粉碎技术制备甘薯茎叶粉,比较分析了3种干燥方法所得甘薯茎叶粉的总酚、总黄酮、总糖含量及氨基酸组成,并采用主成分分析筛选出甘薯茎叶粉品质评价指标。结果表明,热风干燥和真空冷冻干燥的甘薯茎叶粉呈现较高的总酚、总黄酮含量;此外,经热风干燥的甘薯茎叶粉的甘氨酸和苏氨酸含量有所增加;喷雾干燥甘薯茎叶粉总氨基酸含量高于其他2种干燥方法;干燥方法对总糖含量影响不显著;主成分分析结果表明,甘薯茎叶粉的营养及功能特性评价指标分别为甘氨酸、苏氨酸和总黄酮含量;根据主成分分析结果筛选出最适宜制粉的甘薯茎叶品种为徐053601,其次为廊薯7-12。综合考虑热风干燥、真空冷冻干燥和喷雾干燥对甘薯茎叶粉营养及功能特性方面的影响,确定热风干燥为甘薯茎叶粉的最佳干燥方法。Sweet potato leaves from 5 cultivars including Ningzi No.1, Xu 053601, Langshu 7-12, Fushu No.2 and Jishu 65 were used as raw material, and superfine grinding technology combining three different drying methods（hot-air drying, freeze drying and spray drying） were used to prepare sweet potato leaf powder. The effects of three drying methods on the total polyphenol content, total flavonoid content, total sugar content and amino acid composition of sweet potato leaf powder were compared, and the evaluation indexes of the quality of sweet potato leaf powder were selected by principal component analysis method. Experimental results showed that hot-air dried and freeze-dried sweet potato leaf powder showed higher total polyphenol content and total flavonoid content. In addition, the glycine and threonine content of hotair dried sweet potato leaf powder were significantly higher than that of other drying methods; Spray-dried sweet potato leaf powder showed an increased total sugar content and amino acid content; nevertheless, the total sugar content is not affect by drying methods. The nutritional and functional evaluation index of the sweet potato leaf powder obtained by principal component analysis were glycine, threonine and total flavonoids content. According to the result of principal component analysis, Xu 053601 was selected as the optimum one to prepare sweet potato leaf powder, followed by Langshu 7-12. Under the overall consideration of the effect of hot air drying, freeze drying and spray drying on the quality of sweet potato leaf powder, hot air drying is determined as the best drying method.

关 键 词：热风干燥 真空冷冻干燥 喷雾干燥 甘薯茎叶粉 总酚含量 氨基酸组成 

分 类 号：TS201.4[轻工技术与工程—食品科学]