不同干燥方式对五指毛桃品质的影响  

Effect of Different Drying Processes on the Quality of Ficus hirta Vahl.

作　　者：桂青 王秀全[1,2,3] 黄坚雄 潘剑[1,2,3] 郑定华 袁淑娜[1,2,3] GUI Qing;WANG Xiuquan;HUANG Jianxiong;PAN Jian;ZHENG Dinghua;YUAN Shuna(Rubber Research Institute,Chinese Academy of Tropical Agricultural Sciences,Haikou 570100,China;Research Center for Utilization of Under-forest Resources,Chinese Academy of Tropical Agricultural Sciences,Haikou 570100,China;Danzhou Investigation&Experiment Station of Tropical Crops,Ministry of Agriculture and Rural Affairs,Danzhou 571700,China)

机构地区：[1]中国热带农业科学院橡胶研究所,海南海口570100 [2]中国热带农业科学院林下资源综合利用研究中心,海南海口570100 [3]农业农村部儋州热带作物科学观测试验站,海南儋州570100

出　　处：《食品工业科技》2023年第6期58-65,共8页Science and Technology of Food Industry

基　　金：海南省自然科学基金(321RC657);海南省自然科学基金(219QN319)。

摘　　要：为比较晒干、熏硫干燥、真空冷冻干燥及50℃热风干燥四种干燥方式对五指毛桃品质的影响,本研究采用高效液相色谱法、气质联用色谱法等方法,对晒干、熏硫干燥、真空冷冻干燥、50℃热风干燥后的五指毛桃中的补骨脂素、总多酚、总黄酮、可溶性糖以及挥发性成分进行了测定,对五指毛桃品质差异进行综合评价。结果表明,晒干、熏硫干燥、真空冷冻干燥及50℃热风干燥分别将五指毛桃水分含量降低至15%(安全储存水分含量)所需的时间分别约为22、19、15和12 h。不同干燥方式对五指毛桃中的活性成分和挥发性成分均有一定的影响,补骨脂素含量分别为0.49、0.60、0.35和0.71 mg/g;多酚含量分别为1.50、3.95、1.44和1.59 mg/g;黄酮含量分别为3.91、4.65、1.19、1.55 mg/g;可溶性糖含量分别为94.95、83.83、86.76、82.19 mg/g;气相色谱-质谱(GC-MS)分析结果表明,晒干、熏硫干燥、真空冷冻干燥和50℃热风干燥的五指毛桃样品中挥发性成分相对含量分别为75.20%、70.99%、57.18%和69.36%。在实际生产中,若天气晴好,采用晒干方式是最经济环保的干燥方式;若遇阴雨天气,则可选用50℃热风干燥。In order to comprehensive evaluate the quality of Ficus hirta Vahl., which were dried under sun, fumigated by sulfur dioxide, dried by vacuum freezing, and dried by hot air at 50 ℃, the contents of psoralen, total polyphenols, total flavones, soluble sugars and volatile components were determined by HPLC and GC-MS. The results showed that 22, 19,15 and 12 h was needed to reduce the moisture content of Ficus hirta Vahl. to 15%(safe storage moisture content),respectively. When Ficus hirta Vahl. were dried by sun drying, sulfur dioxide fumigated drying, vacuum freezing drying and 50 ℃ hot air drying, the contents of psoralen were 0.49, 0.60, 0.35 and 0.71 mg/g, respectively. The content of total polyphenols were 1.50, 3.95, 1.44 and 1.59 mg/g, respectively. The content of total flavonoids were 3.91, 4.65, 1.19,1.55 mg/g, respectively. The content of soluble sugars were 94.95, 83.83, 86.76, 82.19 mg/g, respectively. GC-MS results showed that the relative contents of volatile components were 75.20%, 70.99%, 57.18% and 69.36% respectively in the samples dried by sun-drying, fumigation-sulfur drying, vacuum freeze-drying and 50 ℃ hot-air drying. In actual production,if the weather was fine, sun drying would be the most economical and environmentally friendly drying method. In case of overcast and rainy weather, 50 ℃ hot air drying would be used.

关 键 词：五指毛桃 干燥 活性成分 挥发性成分 品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]