热风干燥及真空冷冻干燥对苦瓜功能成分及营养品质的影响  

Effects of Different Drying Methods on Functional Components and Nutritional Quality of Bitter Gourd(Momordica charantia L.)

作　　者：张景云[1] 关峰[1] 石博[1] 万新建[1] ZHANG Jingyun;GUAN Feng;SHI Bo;WAN Xinjian(Institute of Vegetables and Flowers,Jiangxi Academy of Agricultural Sciences,Nanchang,Jiangxi 330200)

机构地区：[1]江西省农业科学院蔬菜花卉研究所,江西南昌330200

出　　处：《北方园艺》2023年第9期89-96,共8页Northern Horticulture

基　　金：江西省科技厅资助项目(20212BBF63012);江西现代农业科研协同创新专项资助项目(JXXXTCXQN202004);国家现代农业产业技术体系资助项目(CARS-23)。

摘　　要：以苦瓜自交系及其配制的杂交组合为试材,采用热风干燥和真空冷冻干燥的方法,研究2种干燥方式下苦瓜营养品质的变化,并进行相关性及主成分分析,以期充分挖掘苦瓜利用价值、促进苦瓜加工产业的发展,为加工型苦瓜的开发与利用提供参考依据。结果表明:同种干燥方式下,苦瓜自交系总皂苷含量显著高于对照(CK_(2))141.85%~161.18%、119.85%~135.01%,可溶性糖含量显著高于CK_(2)22.03%~142.78%、7.16%~22.45%;其配制的杂交组合总皂苷含量高于对照(CK1)60.00%~69.35%、49.04%~51.10%,可溶性糖含量比CK1高13.91%~27.24%、0.21%~2.44%;对比2种干燥方式,真空冷冻干燥下除含水量外,其它指标均高于热风干燥,说明不同干燥方式对果实的营养成分及活性物质影响差异较大,并且差异大小与品种存在相关性。进一步主成分分析显示,总皂苷含量、可溶性蛋白质含量、维生素C含量、粗纤维、有机酸、可溶性糖、Ca含量、Fe含量可作为苦瓜功能成分和营养品质的评价指标。综上所述,真空冷冻干燥更利于保持苦瓜果实原有品质,3个苦瓜杂交组合可以用于新品种开发,3个苦瓜自交系可以作为新品种选育的亲本。Differential contents of functional components and nutrient substance in hybrid combination and inbred line of bitter gourd were analyzed by comparation two drying methods between hot-air drying and vacuum freeze drying.The correlation and principal component was analyzed,their correlation and principal component analysis was performed,in order to explore the utilization value of bitter melon and promote the development of bitter gourd processing industry and provide reference for development and utilization of processing-type in bitter gourd.The results showed that the contents of total saponins and soluble sugar in bitter gourd inbreds were significantly higher than that in CK_(2),with higher by 141.85%-161.18%,119.85%-135.01%and 22.03%-142.86%,7.16%-22.45%,respectively.The content of total saponins and soluble sugar in their hybrid combinations were 60.00%-69.35%,49.04%-51.10%and 13.91%-27.24%,0.21%-2.44%higher than CK1,respectively.Except water content,other indexes under vacuum freeze drying were higher than under hot air drying,indicating that different drying methods had a great difference in the impact of fruit nutrients and bioactive substances.Moreover,their differentiation was correlated with varieties.Further principal component analysis showed that contents of total saponin,soluble protein,vitamin C,crude fiber,organic acid,soluble sugar,Ca and Fe could be used as evaluation indexes of functional components and nutritional quality in bitter gourd.In conclusion,vacuum freeze-drying was more conducive to maintaining the original quality of bitter gourd in this study.Three bitter gourd hybrid combinations could be used for new variety development,and three bitter gourd inbred lines could be used as parents for new variety breeding.

关 键 词：苦瓜 热风干燥 真空冷冻干燥 功能成分 营养品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]