不同干燥方式对沙棘果粉及其抗氧化活性的影响研究  

Effects of Different Drying Methods on Fruit Powder and Its Antioxidant Activity of Hippophae Rhamnoides

作　　者：魏璐 Wei Lu(Shanxi Academy of Forestry and Grassland Sciences,Taiyuan 030012,China)

机构地区：[1]山西省林业和草原科学研究院,山西太原030012

出　　处：《山西林业科技》2024年第4期8-10,38,共4页Shanxi Forestry Science and Technology

基　　金：山西省林业重点研发计划专项项项目(LYZDYF2023-21)。

摘　　要：以新鲜的沙棘果为原料,采用冷冻干燥、真空干燥、热风干燥3种方式,研究了不同加工方式对沙棘果粉感官品质、含水率、抗氧化活性的影响。结果表明,冷冻干燥后的沙棘果粉品质最好,颜色呈棕黄色,质地均匀,气味纯正,外观呈疏松粉末状,果粉含水率为3.10%左右,产率为13.1%。在相同浓度下,沙棘果粉清除DPPH自由基、羟自由基和超氧阴离子自由基的能力大小均表现为冷冻干燥果粉>真空干燥果粉>市售某果粉,冷冻干燥方式能够较好地保留沙棘果粉中的活性成分,冷冻干燥果粉的抗氧化活性较高。The effects of different processing methods including freeze-drying,vacuum-drying and hot-air drying on the sensory quality,water content and antioxidant activity of Hippophae rhamnoides fruit powder were studied by using fresh Hippophae rhamnoides berries as raw materials.The results showed that the best quality of Hippophae rhamnoides fruit powder after freeze-drying was brownish-yellow in color,uniform in texture,pure in odor,loose powder in appearance.And the water content of the fruit powder was about 3.10% with a yield of 13.1%.Under the same concentration,the ability of the fruit powder to scavenge DPPH radicals,hydroxyl radicals and superoxide anion radicals all showed that freeze-dried fruit powder>vacuum-dried fruit powder>a certain commercially available fruit powder.The freeze-drying method was able to better retain the active ingredients in Hippophae rhamnoides fruit powder,and the antioxidant activity of freeze-dried fruit powder was higher.

关 键 词：沙棘果粉 干燥方式 感官品质 含水率 抗氧化活性 

分 类 号：S793.6[农业科学—林木遗传育种]