干燥方法对杏肉全粉品质及抗氧化活性的影响  

Effect of drying methods on quality and antioxidant properties of apricot powder

作　　者：赵红霞[1] 王应强[1] 温建华 文文 毛雅倩 宋文丽 ZHAO Hong-xia;WANG Ying-qiang;WEN Jian-hua;WEN Wen;MAO Ya-qian;SONG Wen-li(College of Agriculture and Forestry,Longdong University,Qingyang,Gansu 745000,China;Nanjing Orient Microwave Technology Co.,Ltd.,Nanjing,Jiangsu 210041,China)

机构地区：[1]陇东学院农林科技学院,甘肃庆阳745000 [2]南京澳润微波科技有限公司,江苏南京210041

出　　处：《食品与机械》2018年第9期201-205,220,共6页Food and Machinery

基　　金：国家自然科学基金项目(编号:31460398);陇东学院博士科研启动基金(编号:2014XYBY11);陇东学院青年科技创新项目(编号:XYZK1707)

摘　　要：采用微波干燥(MD)、热风干燥(HAD)、微波真空干燥(MVD)、微波对流干燥(MCD)4种干燥方法制备纯天然杏肉全粉,比较了干燥方法对杏肉全粉营养成分、物理特性、感官品质和抗氧化能力的影响。结果表明,干燥方法对杏肉全粉品质的影响显著(P<0.05),MVD和MCD 2种方法干燥的杏肉全粉总糖和还原糖保留较好,并且MCD法干燥的产品总酚和VC损失最少,而HAD法对总酸的保留最好;MD法制备的产品吸湿性和结块度最低,MCD法制备的产品堆积密度和休止角最小,且获得的感官评价分值最高(95.2分);制备的杏肉全粉还原力及清除DPPH、超氧阴离子和羟自由基的能力呈显著的量效依赖性且存在显著差异,MVD法制备的产品对DPPH自由基清除能力最强,而MCD对羟自由基、超氧阴离子自由基的清除能力最强,还原力也最大,分别为88.5%,85.1%,1.98。The natural apricot powder was prepared by microwave drying（MD）,hot air drying（HAD）,microwave vacuum drying（MVD）and microwave convection drying（MCD）and their nutritional,physical,sensory and antioxidant propertieswere compared.Significant differences among the determined quality terms of the four products were observed（P0.05）,the MVD and MCD products had the higher total sugar and reducing sugarand the latter had the least loss in total phenol and VCcontent while the HAD product the best retention of total acid,the apricot meat powder prepared by MD had the lowest hygroscopicity and caking degree.The apricot meat powder prepared by MCD method had the smallest bulk density and repose angle and the highest sensory score（95.2）.The ability of reducing power,scavenging DPPH,superoxide anion and hydroxyl radical of apricot meat powder showed a significant quantity-effect dependence.The apricot meat powder prepared by MVD showed the strongest DPPH radical scavenging ability while the apricot meat powder by MCD had the highest hydroxyl radical（88.5%）and superoxide anion radical scavenging capacity（85.1%）as well as the maximum reducing power（1.98）.

关 键 词：微波干燥 热风干燥 微波真空干燥 微波对流干燥 杏肉全粉 品质 抗氧化能力 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]