低温鼓风干燥过程中皱皮木瓜的褐变及其活性成分变化研究  

Study on dynamic changes of browning and active components in Chaenomeles spiciosa(Sweet)Nakai during low temperature air drying

作　　者：崔莉[1,2] 宋双双[1,2,3] 杜利平[1,2,3] 王岱杰[1,2] 耿岩玲[1,2] 王晓[1,2] 

机构地区：[1]山东省分析测试中心,山东济南250014 [2]山东省中药质量控制技术重点实验室,山东济南250014 [3]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与机械》2015年第6期70-74,123,共6页Food and Machinery

基　　金：山东省科学院青年基金(编号:青基合字2014第5号);山东省分析测试中心科技发展基金(编号:山分基合字2013第1号)

摘　　要：为研究干燥过程中皱皮木瓜发生的颜色及活性成分等变化,采用低温热风干燥方式,检测干燥过程中木瓜片的色差、褐变相关酶及多种成分含量的变化规律。结果表明：干燥过程中失水速率与细胞膜受损伤程度的大小呈线性正相关,相关系数达0.989,过氧化物酶活性与细胞膜受损伤程度的大小呈线性负相关,相关系数为0.956,即细胞膜受损伤程度越大,干燥失水速度越快,过氧化物酶活性越小。5~9h是其颜色发生急剧变化的主要时间段,前期逐渐变红,9h后迅速变黄,在干燥前期以酶促褐变为主,后期以非酶褐变为主。活性成分总酚和总黄酮含量的变化趋势相同,均呈现先降低后增加,再降低再增加的波动性变化规律,主要功效成分中熊果酸的含量未见显著性变化,齐墩果酸含量变化很大,呈现先降低,后又迅速升高,再缓慢降低的波动变化趋势,干燥过程中各成分的代谢机理有待进一步研究。In order to evaluate the effects of drying method on the color and active components fromChaenomeles spiciosa（Sweet）Nakai,which was dried under low temperature hot air,then the change law of the chromaticity value,browning enzymes and the contents of some components were determined.The results showed that during the process of drying,there was a close positive relationship between the rate of water loss and the severity of the injured cell membrane,with the correlativity coefficient0.989,while,there was negative correlation between the peroxidase activity and the severity of the injured cell membrane,with the correlativity coefficient 0.956.That is,the bigger severity of the injured cell membrane was,the water lose speed was higher,and the peroxidase activity was lower.The chromaticity value changed rapidly during 5~9h,redden gradually in the start 5h,and then turned yellow after 9h,and at the primary stage of drying,the enzymatic browning was the main reason for color changes,and nonenzymatic browning was the main reasonat the late drying.The contents of total phenolics and total flavonoids decreased firstly and then increased,and then decreased and then increased.The contents of ursolic acid were no significant difference during the whole drying,while the content of oleanolic acid decreased firstly,then increased slightly and then decreased gradually.The metabolic mechanism of various compositions during the process of drying should be further studied.

关 键 词：皱皮木瓜 低温鼓风干燥 褐变 活性成分 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]