干燥方式对救心菜品质的影响  

Effects of drying methods on quality of Sedum aizoon

作　　者：杨莹 韩延超 郜海燕 陈杭君[2] 吴伟杰[2] 邓尚贵 YANG Ying;HAN Yanehao;GAO Haiyan;CHEN Hangjun;WU Weijie;DENG Shanggui(College of Food Science and Pharmacy,Zhejiang Ocean University,Zhoushan 316000,China;Institute of.Food Science,Zhejiang Academy of Agricultural Sciences,Key Laboratory of Postpartum Fruit Processing,Ministry of.Agriculture and Rural Affairs,Zhejiang Provincial Key Laboratory of Fresh and Processed Fruits and Vegetables,Chi-na Light Industry Preservation and Processing of Fruits and Vegetables,Hangzhou 310021,China)

机构地区：[1]浙江海洋大学食品与医药学院,浙江舟山316000 [2]浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《浙江农业学报》2018年第6期1050-1055,共6页Acta Agriculturae Zhejiangensis

基　　金：国家自然科学基金(31701659); 浙江省重点研发项目(2017C02021)

摘　　要：采用热风干燥、真空干燥、真空冷冻干燥方式处理救心菜,测定救心菜粉色泽与维生素C(VC)、总酚、叶绿素、蛋白质、总黄酮及齐墩果酸含量,研究不同干燥方式对救心菜粉营养及功能成分的影响。结果表明,真空冷冻干燥制得的救心菜粉色泽,Vc、总酚、叶绿素、蛋白质、总黄酮、齐墩果酸含量均显著(P<0.05)优于其他干燥方式。热风干燥制得的救心菜粉蛋白质、齐墩果酸含量显著(P<0.05)高于真空干燥。综合考虑救心菜粉的营养品质及功能价值,真空冷冻干燥方式效果较好。In the present study,three drying methods,i. e. hot air,vacuum,vacuum freezing,were applied to deal with Sedum aizoon. The color,and contents of vitamin C（ VC）,total phenols,chlorophyll,protein,total flavonoids and oleanolic acid of the processed Sedum aizoon powder were determined to explore the effects of different drying methods on nutrition and functional components. It was shown that color,and the contents of Vc,total phenols,chlorophyll,protein,total flavonoids and oleanolic acid in the produced powder by vacuum freeze were significantly（ P〈 0. 05） superior than those in other products. Contents of protein and oleanolic acid in the powder produced by hot air were significantly（ P 〈0. 05） higher than those produced by vacuum. Based on the nutritional quality and functional value of Sedum aizoon powder,it was suggested that vacuum freeze was the optimal drying method.

关 键 词：蔬菜 果蔬加工 干制 

分 类 号：S63[农业科学—蔬菜学] TS205[农业科学—园艺学]