Effects of Different Drying Processes on the Effective Components of Stichopus japonicus Viscera  

干燥过程对海参内脏功能成分含量的影响（英文）

作　　者：张轩铭[1] 侯海荣[1] 陈玉峰 于涛 彭德杰 刘可春[1] 韩利文[1] 

机构地区：[1]山东省科学院生物研究所,山东济南250014 [2]蓬莱海洋(山东)股份有限公司,山东烟台265607

出　　处：《Agricultural Science & Technology》2016年第8期1944-1946,共3页农业科学与技术（英文版）

基　　金：山东省重点研发计划项目(2015GSF121021)~~

摘　　要：Drying is a basic link in seafood processing, and the effects of forced air drying and vacuum drying on the effective components of Stichopus japonicus viscera were compared with the moisture, total saponin and polysaccharide contents as the detection indexes. The contents of effective components obtained using forced air drying were slightly lower than those obtained using vacuum drying, but the forced air drying method used short drying time and low economic energy consumption. Excellent drying effects and low cost of forced air drying made it can be adapted to the requirements of large-scale production applications.干燥过程是海产品加工中的一个关键环节,以含水量、海参总皂苷和海参黏多糖作为检测指标,比较鼓风干燥技术和真空干燥技术对海参功能成分的影响。鼓风干燥技术获得的产品中功能活性的含量略低于真空干燥技术样品,但是干燥时间短,能耗低。鼓风干燥技术烘干效果优良、成本低廉,可以适应大规模生产应用的需要。

关 键 词：Stichopus japonicus Forced air drying Vacuum drying Total saponin and polysaccharide 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]