不同干燥方式影响雪莲果品质特性的研究

The effect of different drying methods on the quality characteristics of Saussurea nucifera

针对雪莲果的干燥,以去皮新鲜雪莲果切分后在相同护色液处理的条件下,开展热风、微波、真空、真空冷冻等不同干燥方式对雪莲果的色差、总黄酮、总糖、花青素、总酚的影响研究。实验结果表明,在热风干燥的条件下,以柠檬酸0.8%+氯化钙0.2%+羧甲基纤维素钠0.01%的复合护色液护色效果最佳;真空冷冻干燥对雪莲果的品质影响最小,总黄酮、总糖、花青素、总酚的含量分别为200.36mg/100g、29.03g/100g、8.31mg/g、251.32mg/100g;其次是微波干燥,因真空干燥和热风干燥的时间长,所以其对应的含量最低。

In order to study the effects of different drying methods on total sugar,total flavonoids,anthocyanins,total phenols and chromaticity of Saussure nucifera,such as hot air,microwave,vacuum,vacuum freezing,etc.The results show that under the condition of hot air drying,the compound color protecting solution with citric acid 0.8%+calcium chloride 0.2%+sodium carboxymethy cellulose 0.01%has the best color protecting effect.The results showed that vacuum freeze drying had the least effect on the quality of the fruit.The contents of total sugar,total flavonoids,anthocyanins and total phenols were 29.03 g/100 g,200.36 mg/100 g,8.31 mg/g and 251.32 mg/100 g,respectively.Microwave drying is next,because vacuum drying and hot air drying time is long,so its corresponding content is the lowest.