不同干燥工艺对冬瓜皮中生物活性成分含量的影响  

Effects of Different Drying Techniques on the Bioactive Components Content in Waxgourd Peel

作　　者：李杨 刘明杰 肖洪[1,2,3] 李斌 刘士健 LI Yang;LIU Ming-jie;XIAO Hong;LI Bin;LIU Shi-jian(National Experimental and Teaching Demonstraticn Center for Food Science and Engineering, College of Food Science, of Beijing Zhengboh Southwest University, Chongqing 400715, China;Chongqing Branch eyuan Technology Co. , Ltd. , Chongqing 400716, China;Beijing Zhengboheyuan Technology Co. , Ltd. , Beijing 102400, China)

机构地区：[1]西南大学食品科学学院食品科学与工程国家级实验教学示范中心,重庆400715 [2]北京正博和源科技有限公司重庆分公司,重庆400716 [3]北京正博和源科技有限公司,北京102400

出　　处：《中国调味品》2018年第4期53-58,共6页China Condiment

摘　　要：为了研究常温干燥、烘箱干燥、微波干燥三种干燥工艺对冬瓜皮活性成分的影响;研究了冬瓜皮经过不同工艺干燥后失水率的大小,用分光光度计法检测冬瓜皮中多糖、黄酮、多酚、叶绿素a、叶绿素b、总叶绿素含量;经过比较发现,微波干燥后的冬瓜皮失水率高于常温干燥和烘箱干燥;在烘箱60℃干燥冬瓜皮中多糖含量最高,常温干燥冬瓜皮中黄酮含量最高;烘箱105℃时,冬瓜皮中多酚含量分别达到最高;而在常温干燥和烘箱60℃干燥条件下冬瓜皮中叶绿素含量最高。三种干燥方式中对冬瓜皮中活性成分保留效果最好的为烘箱60℃干燥。In order to study the effects of three kinds of drying process,such as the normal temperature drying,oven drying and microwave drying on the active components of the waxgourd peel.In this paper,the water loss rate of waxgourd peel with different drying process is studied.The content of polysaccharides,flavonoids,polyphenols,chlorophyll a,chlorophyll b and total chlorophyll in the waxgourd peel is detected by spectrophotometer,and carry on the significance analysis.After comparison,it is found that the water loss rate of microwave drying is higher than that of normal temperature drying and oven drying.The content of polysaccharides is the highest in the oven dried at60 ℃,and content of flavonoids is the highest in the waxgourd peel at room temperature.When the oven is105 ℃,the content of polyphenols in the waxgourd peel reaches the highest. While in normal temperature drying and oven drying conditions of 60℃,the content of chlorophyll is the highest.The best effect of three kinds of drying methods on the preservation of the active components in the waxgourd peel is：the oven drying at 60 ℃.

关 键 词：干燥工艺 冬瓜皮 生物活性成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]