不同干燥方式对芦笋功能成分及体外抗氧化活性的影响  

Effects of Drying Methods on Contents of Functional Components in Asparagus officinalis and Its Antioxidant Activity in Vitro

作　　者：马文华 李苗苗 迟晓君 于辉 岳凤丽 MA Wenhua;LI Miaomiao;CHI Xiaojun;YU Hui;YUE Fengli(College of Food Science and Engineering,Shandong Agriculture and Engineering University,Jinan 250100,China;College of Grain,Oil and Food,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]山东农业工程学院食品科学与工程学院,山东济南250100 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《中国果菜》2024年第1期35-41,共7页China Fruit & Vegetable

基　　金：山东省现代农业产业技术体系蔬菜创新团队贮藏加工岗位(SDAIT-05)。

摘　　要：为提高芦笋的耐贮性,本文探究了烫漂预处理和三种干燥方式(热风、冷冻和热风-微波干燥)对芦笋粉中总酚、VC、多糖和黄酮等功能成分含量及其提取物体外抗氧化活性的影响。结果表明,不烫漂冷冻干燥的芦笋粉色泽最好,且VC含量最高。热风-微波干燥的芦笋中总酚、多糖和黄酮的含量均最高,且烫漂的样品总酚、黄酮含量显著高于不烫漂样品,而多糖含量则是不烫漂的更高,其次为冷冻干燥。干燥后芦笋醇提物的ABTS自由基清除率为96%~97%,以冷冻干燥的样品最高,烫漂对其结果无显著影响;而其水提物含量以热风-微波干燥的样品最高,为96.25%,可见,烫漂提高了ABTS自由基清除力。水提物和醇提物的DPPH清除率为烫漂后热风-微波干燥的芦笋粉最高。综上,热风-微波干燥和烫漂有利于芦笋加工过程中总酚、多糖和黄酮的浸出以及抗氧化能力的保持,冷冻干燥有利于芦笋中VC保留。To improve the storage resistance of Asparagus officinalis,this study investigated the effects of blanching pretreatment and three drying methods(hot air,freezing,and hot air microwave drying)on the content of functional components such as total phenols,VC,polysaccharides,and flavonoids in asparagus powder and their antioxidant activity in vitro.The results showed that asparagus powder with non-blanching and freeze-drying had the best color and highest VC content.The contents of total phenols,polysaccharides and flavonoids of hot air and microwave dried A.officinalis were the highest,and the contents of total phenols and flavonoids of blanching A.officinalis were significantly higher(P<0.05)than those of non-blanching.However,for the polysaccharides,the unblanched samples were higher,then followed by freeze-drying sample.After drying,the ABTS free radical scavenging rate of the ethanol extract of A.officinalis was 96%-97%,and the freeze-dried sample was the highest,while blanching had no significant effect on the results.However,for the water extract,the highest value of samples dried by hot-air and microwave was 96.25%,and blanching improved ABTS free radical scavenging ability.The DPPH scavenging rates of water extract and alcohol extract of A.officinalis powder dried by hot air and microwave with blanching were the highest.In conclusion,hot air and microwave drying with blanching pretreatment was conducive to the release of total phenols,polysaccharides and flavonoids and the maintenance of antioxidant capacity of A.officinalis.While freeze-drying was beneficial to the retention of VC.

关 键 词：芦笋 干燥方式 烫漂 功能成分 抗氧化性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]