不同干燥方式对荨麻叶营养成分及抗氧化活性的影响  

Effects of Different Drying Methods on Nutritional Components and Antioxidant Activity of Nettle Leaves

作　　者：孟祥绍 党斌[1] 张文刚 张杰[1] 董海宴 白卡 MENG Xiangshao;DANG Bin;ZHANG Wengang;ZHANG Jie;DONG Haiyan;BAI Ka(Qinghai Tibetan Plateau Agricultural Processing Key Laboratory,Academy of Agriculture and Forestry Sciences,Qinghai University/Qinghai Academy of Agriculture and Forestry Sciences,Xining 810016;Yushu Tibetan Autonomous Prefecture Agriculture and Animal Husbandry Integrated Service Center,Yushu 815000;Yushu City Shepherdess Industry and Trade Co.,Ltd.,Yushu 815000)

机构地区：[1]青海大学农林科学院/青海省农林科学院,青海省青藏高原农产品加工重点实验室,西宁810016 [2]玉树藏族自治州农牧业综合服务中心,玉树815000 [3]玉树市牧女工贸有限公司,玉树815000

出　　处：《食品工业》2023年第8期161-166,共6页The Food Industry

基　　金：青海省科技厅科技成果转化专项(项目编号:2021-NK-125)。

摘　　要：以新鲜荨麻叶为原料,探讨鲜样和晒干、真空干燥、微波干燥、炒制、真空冷冻干燥、热风干燥等方式对荨麻叶品质的影响。结果表明,干燥后荨麻叶的蛋白质、总黄酮含量较鲜样相比有所降低,体外抗氧化能力较鲜样相比有不同程度提高。其中,真空干燥后荨麻叶的灰分(14.30%)、多糖(26.13%)、总多酚含量(53.25 mg/g)和体外抗氧化活性均最高;晒干荨麻叶ABTS自由基清除能力较差,且受天气影响较大,品质不可控;微波干燥后荨麻叶的纤维(13.59%)和脂肪(1.62%)含量最高、氨基酸品质较好;炒制和热风干燥后荨麻叶营养功能成分损失较大,且热风干燥后荨麻叶的DPPH自由基清除能力最差。综合考虑,真空干燥对荨麻叶营养功能成分损失较小,干燥效率较高,抗氧化活性强,是适合荨麻叶干燥的最佳方式。Fresh nettle leaves were used as raw materials to investigate the effects of fresh samples,sun drying,vacuum drying,microwave drying,frying,vacuum freeze drying and hot air drying on the quality of nettle leaves.The results showed that the content of protein and total flavonoids in dried nettle leaves was lower than that in fresh samples,and the antioxidant capacity in vitro was higher than that in fresh samples.Among them,the ash(14.30%),polysaccharide(26.13%),total polyphenol content(54.25 mg/g)and total antioxidant activity of nettle leaves after vacuum drying were the highest.The ABTS free radical scavenging ability of sun-dried nettle leaves was poor,and it was greatly affected by the weather,and the quality was uncontrollable.After microwave drying,the content of fiber(13.59%)and fat(1.62%)was the highest,and the comprehensive quality of amino acids was better.After stir-frying and hot air drying,the nutritional functional components of nettle leaves were lost greatly,and the DPPH free radical scavenging ability of nettle leaves after hot air drying was the worst.Comprehensive consideration,vacuum drying has less loss of nutritional and functional components of nettle leaves,higher drying efficiency and strong antioxidant activity,which is the best way for nettle leaves drying.

关 键 词：荨麻叶 干燥方式 营养功能成分 品质 

分 类 号：TS205.1[轻工技术与工程—食品科学]