热风循环加热对三种萝卜苗活性物质及抗氧化功能的影响及综合评价  

Effect and Comprehensive Evaluation of Hot Air Circulation Heating on the Active Substances and Antioxidant Function of Three Types of Radish Sprouts

作　　者：李茹 陆朝阳 师聪 李超[1] 张震 陈学红[1] LI Ru;LU Zhaoyang;SHI Cong;LI Chao;ZHANG Zhen;CHEN Xuehong(School of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Xuzhou City Jiawang District Hengzhisheng Agricultural Development Co.,Ltd.,Xuzhou 221011,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018 [2]徐州市贾汪区恒之盛农业发展有限公司,江苏徐州221011

出　　处：《食品工业科技》2024年第13期108-115,共8页Science and Technology of Food Industry

基　　金：江苏省政策引导类计划(苏北科技专项)项目(XZ-SZ202130);江苏省产学研合作项目(BY20231319);徐州市基础研究计划面上项目(KC21071)。

摘　　要：为探究热风循环加热对萝卜苗中功能价值影响,本研究以红、青、白三种萝卜苗为研究对象,采用不同温度和时间热风循环加热,分析总酚、花青素、总酚酸、类黄酮、V_(C)和硫代葡萄糖苷等活性物质和DPPH自由基清除能力、还原能力等抗氧化活性变化,并以优劣解距离法为依据进行综合评价。结果表明,低温短时(60℃,30 s)热风循环加热对白萝卜苗的花青素和V_(C)含量保留率的积极影响最大,保留率达到77.8%、85.3%,同时,低温短时(60℃,30 s)热风循环加热对青、白萝卜苗总酚酸保留率达到99.3%、82.5%,这对两种萝卜苗活性物质含量保留具有积极作用。此外,实验组(100℃,60 s)对萝卜苗的总酚、类黄酮、硫代葡萄糖苷含量的提高都有一定的积极影响,而综合评价显示短时热风循环加热(60℃,30 s)是保持三种萝卜苗功能价值和抗氧化活性的最佳热风循环加热条件。本实验为热风循环加热芽苗菜的深入研究提供了理论依据和数据支持。In order to explore the effect of hot air circulation heating on the functional value of radish sprouts,red,green,and white radish sprouts were used as the research subjects in this study.Different temperature and time of hot air circulation heating were used to analyze the changes in active substances such as total phenolic substances,anthocyanins,total phenolic acids,flavonoids,V_(C),and glucosinolates,as well as the antioxidant activity changes such as DPPH free radical scavenging ability and reducing ability.A comprehensive evaluation was conducted based on the distance method of superior and inferior solutions.The results showed that low-temperature short-term(60℃for 30 s)hot air circulation heating had the greatest positive effect on the retention rate of anthocyanins and V_(C)content in white radish sprouts,with retention rates reaching 77.8%and 85.3%,respectively.At the same time,the retention rates of total phenolic acids in green and white radish sprouts were 99.3%and 82.5%by short-term(60℃for 30 s)hot air circulation heating at low temperature,which had a positive effect on the retention of active substance content in the two types of radish sprouts.In addition,the experimental group(100℃for 60 s)had a certain positive effect on the increase of total phenolic substances,flavonoids,and glucosinolates content in radish sprouts.Moreover,comprehensive evaluation found that short-term hot air circulation heating(60℃for 30 s)was the best heating condition for maintaining the functional value and antioxidant activity of the three types of radish sprouts.This experiment provided theoretical basis and data support for the in-depth study of hot air circulation heating of sprouts.

关 键 词：萝卜苗 热风循环 活性物质 抗氧化能力 综合评价 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]