不同干燥方法对辣木叶营养价值的影响

Effects of Different Drying Methods on Nutrional Value of Moringa oleifera Leaves

本研究通过使用微波、红外线、冷冻、烘干、晒干和阴干六种方法干燥辣木叶,根据辣木叶外观质量和内在质量的变化,研究干燥方法对辣木叶的影响。结果表明:在辣木叶各种干燥方法中,对辣木叶外观影响最小的是冷冻干燥方法。不同干燥方法对辣木叶矿物质元素、蛋白质和粗脂肪含量的影响较小,微波法和红外线干燥法,对VC、VE和VB2含量破坏最小。

Abstract： Microwaves, infrared rays, lyophilization, oven drying, sun drying, and shadow drying were applied to dryMoringa oleifera leaves. The different drying methods were evaluated according to the appearance and inner quantifies of the dried leaves. The results showed that lyophilization is the best in keeping good appearance, while the microwave and infrared rays destroy minimal amount ofVC, VE, and VB2. No obvious difference is observed between different drying methods in the contents of mineral elements, proteins, and crud fat.