护色方式对芦笋粉物化特性的影响  

Effects of different color protection methods on physicochemical properties of asparagus powder

作　　者：赵时珊 李少斌[2] 施建斌[1] 隋勇[1] 蔡沙[1] 熊添 蔡芳[1] 梅新[1] ZHAO Shishan;LI Shaobin;SHI Jianbin;SUI Yong;CAI Sha;XIONG Tian;CAI Fang;MEI Xin(Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;School of Life Sciences,Yangtze University,Jingzhou 434025,China)

机构地区：[1]湖北省农科院农产品加工与核农技术研究所,湖北武汉430064 [2]长江大学生命科学学院,湖北荆州434025

出　　处：《食品与发酵工业》2023年第9期283-290,共8页Food and Fermentation Industries

基　　金：湖北省农业科技成果转化资金项目(2021ABC019)。

摘　　要：为改善芦笋在热风干燥过程中出现的褐变问题,故采用不同的护色剂对芦笋进行浸泡、喷涂护色处理。结果表明,最佳的护色剂依次为护色剂3>护色剂2>护色剂1,最佳的护色方式依次为浸泡>喷涂>不护色。相较于未护色的芦笋粉,经护色的样品中酚类物质含量更高,且色泽品质最佳。其中经护色剂3浸泡的芦笋粉总酚、黄酮含量最高,分别为6.43 mg GAE/g DW、297.14 mg RE/100 g DW,其酚类提取物的总还原能力及其对DPPH自由基、·OH、·O_(2)^(-)、α-淀粉酶活性的抑制清除能力最好,分别为189.87 mg Trolox/100 g DW、85.24 mg VC/100 g DW、0.20 mg VC/g DW、87.28%、46.62%。芦笋粉富含的膳食纤维赋予其良好的加工性能,其中经护色剂3喷涂的芦笋粉的持水性、持油性及吸水膨胀性最好,分别为4.53 g/g、2.50 g/g及4.55 mL/g,其不可溶性膳食纤维含量为63.85 g/100 g。经护色剂1-喷涂、护色剂3-浸泡的芦笋粉的葡萄糖吸附能力最佳,均为0.65 mmol/g,经护色剂2喷涂的芦笋粉的胆固醇吸附能力最佳,为11.26 mg/g,而未经护色的芦笋粉吸附能力最差。该研究结果为提高芦笋干燥产品品质提供理论依据。To improve the browning of asparagus during hot air drying,different color protectants were used to soak and spray asparagus.Results showed that the best color protection agent was color protection agent 3>color protection agent 2>color protection agent 1,and the best color protection method was immersion>spraying>no color protection.Compared with asparagus powder without color protection,the content of phenolic substances in the color-protected sample was higher,and the color quality was the best.The contents of total phenols and flavonoids in asparagus powder soaked in color protector 3 were the highest,which were 6.43 mg GAE/g DW and 297.14 mg RE/100 g DW respectively.The total reducing ability of its phenolic extract and its inhibitory and scavenging effects on DPPH free radical,hydroxyl radical,superoxide ion free radical,andα-amylase was the best,which were 189.87 mg Trolox/100 g DW,85.24 mg VC/100 g DW,0.20 VC mg/g DW,87.28%,and 46.62%,respectively.asparagus powder was rich in dietary fiber,which gave it good processing performance.Among them,asparagus powder sprayed with color protection agent 3 had the best water holding capacity,oil holding capacity,and water absorption and expansion,which were 4.53 g/g,2.50 g/g,and 4.55 mL/g,respectively,and its insoluble dietary fiber(IDF)content was 63.85 g/100 g.The glucose absorption capacity of asparagus powder sprayed with color protection agent 1 and soaked with color protection agent 3 were the best,both of which were 0.65 mmol/g.The cholesterol adsorption capacity of asparagus powder sprayed with color protection agent 2 was the best,which was 11.26 mg/g,while the adsorption capacity of asparagus powder without color protection was the worst.The results of this study provide a theoretical basis for improving the quality of asparagus drying products.

关 键 词：芦笋 护色方式 酚类物质 抗氧化活性 色泽品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]