热风干制温度对枣片物化性质、抗氧化成分及性能的影响

Effect of Hot-air Temperature on Physicochemical Properties, Antioxidants and Antioxidant Activity of Jujube Slice

试验以金丝小枣为原料，研究了不同切片厚度（3mm，5mm）的枣片在不同干制温度（50℃～90℃）下的物化性质和抗氧化性能。在相同的切片厚度时，热风干制温度对枣片物化性能的影响是显著地。随热风干制温度升高，枣片的体积千缩减小，硬度降低，复水率增加。当热风干制温度相同时，切片厚度对物化性质没有显著地影响。随温度升高，枣片雅逐渐增加，色泽由浅绿色变为浅黄色。在不同的干制处理后的枣片，其抗坏血酸的损失约为50％。但是，切片厚度和热风干制温度对枣片总酚、总黄酮含量以及各抗氧化活性指标的影响不显著。

Jujube slices were dried with thickness of 3 mm and 5 mm in the ranges of 50 ℃-90℃ of drying hot-air temperature ina convective dryer. The effect of drying hot-air temperature and slice thickness on physicochemical properties, antioxidants and antioxidant activity were analyzed. When slice thickness is unchanged, hot-air tcmperature significantly affects physicochemical properties. Along with the temperature rise of hot-air, shrinkage volume and firm decreased, but rehydration ratio and a value of jujube slice color rose. After different dried processing of jujube slice, the loss of ascorbic acid is about 50%. However, slice thickness and temperature of hot-air have no significantly effects total phenolics and total flavonoids content and antioxidant activity.