干燥方式对台农芒果粉功能性成分及性质的影响  

Effects of drying methods on functional components and properties of Tainong mango powder

作　　者：胡方洋 刘彩华 何玲玲 裴艳慧 张得祥 朱正杰 HU Fangyang;LIU Caihua;HE Lingling;PEI Yanhui;ZHANG Dexiang;ZHU Zhengjie(Agriculture and Food Engineering College,Baise University,Baise,Guangxi 533000,China;Guangxi Key Laboratory of Biology for Mango,Baise,Guangxi 533000,China;Industrial College of Subtropical Characteristic Agriculture,Baise,Guangxi 533000,China)

机构地区：[1]百色学院农业与食品工程学院,广西百色533000 [2]广西芒果生物学重点实验室,广西百色533000 [3]亚热带特色农业产业学院,广西百色533000

出　　处：《食品与机械》2025年第3期187-196,共10页Food and Machinery

基　　金：广西高校中青年教师科研基础能力提升项目(编号:2024KY0756,2023KY0764);广西一流学科建设项目资助(编号:桂教科研[2022]1号)。

摘　　要：[目的]探究干燥方式对芒果粉功能性质的影响。[方法]分别采用热风干燥、真空干燥和远红外干燥制备芒果皮、芒果肉和芒果核粉,并分析其颗粒形态、功能性成分含量和功能性质。[结果]芒果皮与芒果核中的膳食纤维、类黄酮、总酚等功能性成分较芒果肉中的高,为果肉中的4倍以上,同一部位3种干燥方式间无明显差异。芒果粉具有良好的持水性(2.43~4.24 g/g)和持油性(1.69~2.01 g/g),加热后形成凝胶的持水力最高可达7.58 g/g,随着冻融循环次数的增加,凝胶收缩析水反而降低。真空干燥的芒果粉加工性质相对较差,但其抗氧化能力最强。[结论]3种干燥方式下,芒果皮、芒果肉和芒果核粉中的膳食纤维、类黄酮、总酚等功能性成分含量无明显差异,但因真空干燥为无氧状态干燥且干燥时间较长而使芒果粉具有相对较差的功能性质和更高的抗氧化活性。[Objective]To explore the effects of different drying methods on the functional properties of mango powder.[Methods]Mango peel,mango sarcocarp,and mango pit powder are prepared by hot air drying,vacuum drying,and far infrared drying,and their particle morphology,content of functional components,and functional properties are determined.[Results]The content of functional components such as dietary fiber,flavonoids,and total phenols in mango peel and mango pit are higher than that in mango sarcocarp,which is more than 4 times higher than that in mango sarcocarp.There is no significant difference among the three drying methods for the same part.Mango powder has good water holding capacity(2.43~4.24 g/g)and oil holding capacity(1.69~2.01 g/g).The maximum water holding capacity of gel formed by heating can reach 7.58 g/g,and the water separation of gel shrinkage decreases with the increase in freeze-thaw cycles.The processing properties of vacuum-dried mango powder are relatively poor,but its antioxidant capacity is the strongest.[Conclusion]The content of dietary fiber,flavonoids,total phenols,and other functional components in mango peel,mango sarcocarp,and mango pit powder is not significantly different under the three drying methods.However,since vacuum drying is anaerobic and has a long drying time,the mango powder has relatively poor functional properties and higher antioxidant activities.

关 键 词：干燥方式 芒果粉 功能性成分 功能性质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]