不同干燥方式对甘蓝理化性质和抗氧化活性的影响  

Effects of Different Drying Methods on Physicochemical Properties and Antioxidant Activity of Dried Cabbage

作　　者：王红利 郁志芳[1] WANG Hong-li;YU Zhi-fang(College of Food and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2020年第21期81-86,共6页Science and Technology of Food Industry

基　　金：江苏省农业科技自主创新资金项目(CX(18)2007)。

摘　　要：为研究不同干燥方式对甘蓝理化性质和抗氧化活性的影响,改善干制甘蓝的品质,提高甘蓝附加值,本试验采用65℃热风干燥、1 kW微波干燥、热风-微波联合干燥处理甘蓝,测定干燥后甘蓝的色泽、V_C、游离酚、总酚含量和抗氧化活性,并对抗氧化相关指标进行相关性分析。结果表明:联合干燥的甘蓝色泽最佳,ΔE值为15.01±0.59;不同干燥方式甘蓝总酚和游离酚含量差异显著(P<0.05),而酚的存在状态变化较小;干燥后甘蓝抗氧化能力有一定程度的降低,微波干燥甘蓝V_C、游离酚、总酚含量均最高,分别为23.14 mg/100 g FW、80.22、124.85 mg GAE/100 g FW,保留率分别为67.3%、90%、86.6%,其中DPPH、ABTS自由基清除能力和Fe^(3+)还原能力最强。相关性分析显示:不同干燥方式甘蓝V_C、酚类与抗氧化活性之间呈显著相关(P<0.05)。因此,甘蓝采用微波干燥方式优于热风干燥和热风-微波联合干燥,现有的干燥生产线可尝试结合微波干燥技术,以提高干制品的品质。In order to study the effects of different drying methods on physicochemical properties and antioxidant activity of cabbages,improve the quality of dried cabbage and increase the added value of cabbage,this experiment adopted 65℃hot air drying,1 kW microwave drying and combined drying to treat cabbage,the color,VC,free phenol,total phenolics and antioxidant activity of dried cabbages were determinated,the eassay also made correlation analysis between antioxidant content and antioxidant activity.The results showed that,the combined dried cabbage had the best color andΔE was 15.01±0.59.The contents of total phenol and free phenol in cabbage under different drying methods were significantly different(P<0.05),while the existing state of phenol changed little.Microwave dried cabbage exhibited higher VC,free phenol and total phenolics contents were 23.14 mg/100 g FW,80.22 and 124.85 mg GAE/100 g FW,respectively,the retention rates were 67.3%,90%and 86.6%,respectively.And its DPPH free radicals,ABTS radicals scavenging ability and Fe3+reduction ability were the strongest.Correlation analysis showed that VC,phenols and antioxidant activities of cabbage under different drying methods were significantly correlated(P<0.05).Therefore,microwave drying method was better than hot air drying and combined drying and the existing drying production line could try to combine microwave drying technology to improve the quality of dried products.

关 键 词：甘蓝 热风干燥 微波干燥 热风-微波联合干燥 色泽 VC 酚含量 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]