干燥处理对圣女果抗氧化性能和微观结构的影响  

Effects of Drying Treatments on Antioxidant Properties and Microstructure of Cherry Tomato

作　　者：展宗冰 宋娟[3] 康三江[3] 张海燕[3] 张芳[3] ZHAN Zongbing;SONG Juan;KANG Sanjiang;ZHANG Haiyan;ZHANG Fang(Agricultural Society of Gansu Province,Lanzhou 730030;Gansu Academy of Agricultural Sciences,Lanzhou 730070;Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070)

机构地区：[1]甘肃省农学会,兰州730030 [2]甘肃省农业科学院,兰州730070 [3]甘肃省农业科学院农产品贮藏加工研究所,兰州730070

出　　处：《食品工业》2022年第1期21-25,共5页The Food Industry

基　　金：国家现代农业产业技术体系建设专项(CARS-27)拓展研究内容;甘肃省农业农村厅科技计划项目(GNKJ-2018-9)。

摘　　要：为研究不同干燥处理对圣女果的抗氧化性能和微观结构的影响,采用热风、太阳能和真空冷冻干燥处理样品,结果表明,与鲜样相比,不同干燥处理对圣女果的色泽、抗坏血酸以及抗氧化性能均有所下降。其中,真空冷冻干燥的圣女果色泽橙黄,偏离原色;真空冷冻干燥对圣女果的抗坏血酸保留效果最佳;真空冷冻干燥样品的抗氧化性能最高,热风和太阳能干燥样品的抗氧化性能较低;通过扫描电镜分析,热风和太阳能干燥的圣女果细胞出现明显形变,整体结构塌陷,产品口感偏硬,而真空冷冻干燥细胞为多孔的海绵状结构,收缩明显较小,口感酥脆。综合考虑,真空冷冻干燥是较适于高抗氧化性能和酥脆口感产品生产的一种干燥方式,为高品质圣女果的精深加工提供技术支撑。To study the effects of different drying treatments on antioxidant properties and microstructure of dried samples,the hot air drying,solar drying and vacuum freeze-drying were used to treat fresh cherry tomatoes.The results showed that compared with fresh samples,the color,ascorbic acid and antioxidant properties of cherry tomatoes after three kinds of drying treatments decreased.The color of cherry tomatoes treated by vacuum freeze-drying became deviated from original color and had the best ascorbic acid retention.The effects of three drying treatments on antioxidant properties were great,the vacuum freezedrying samples were the highest,and solar drying samples were the lowest.After analyzing by scanning electron microscope,it showed that the cherry tomato cells dried by hot air and solar drying presented obvious bending and deformation,and the collapsed structure as well.In general,the cherry tomato tasted hard.By contrast,the cells dried by vacuum freeze-drying were porous sponge-like structure with tiny shrinkage,contributing crisp taste.Comprehensively,vacuum freeze-drying was more suitable for industrial production of cherry tomatoes with high antioxidant capacity and crisp taste.Therefore,important technical support for its deep processing and the high quality product development of cherry tomatoes was provided.

关 键 词：干燥处理 圣女果 抗氧化性能 微观结构 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]