热风干燥与真空冷冻干燥对果蔬粉酚类物质含量的影响

Comparison of Phenolic Content of the Fruit and Vegetable Powder by Hot-air Drying and Vacuum Freeze Drying

[目的]研究干燥方式对常见果品、蔬菜酚类物质含量的影响。[方法]以11种常见果品、蔬菜为原料,采用Folin-Ciocalteu法、正丁醇-盐酸法测定热风干燥和真空冷冻干燥的果品、蔬菜粉中总酚、原花色素含量。[结果]通过热风干燥而得的果品、蔬菜粉总酚的保留率在85.94%~93.27%,原花色素的保留率在66.17%~72.58%;真空冷冻干燥的果品、蔬菜粉总酚保留率在93.50%~96.98%,原花色素的保留率在95.24%~98.15%。[结论]真空冷冻干燥可较好地保持果品、蔬菜原有的酚类物质,得到的果品、蔬菜粉感官品质和营养价值均更优质。

[ Objective I The aim was to investigate the effects of drying methods on the content of phenolic substances in common fruits and vege- tables. [ Method ] Taking 11 kinds of fruit, vegetable as test material, Folin-Ciocalteu method was used to determine the content of total phenols, while N-butyl alcohol- hydrochloric acid method for the content of proanthocyanidins,to compare the effec, t of phenolic＇, substances between hot air drying and vacuum freeze drying. [ Result] The resuh showed that the retention rate of total phenols of fruit and vegetable powder by hot air dr- ying was from 85.94% to 93.27% ,the retention rate of proanthocyanidins was from 66.17% to 72.58% ; the retention rate of total phenols of fruit and vegetable powder by vacuum freeze drying was from 93.50% to 96.98% ,the retention rate of proanthocyanidins was from 95, 24% to 98.15%. [ Conclusion ] The vacuum freeze drying can maintain original total phenols and proanthocyanidins of fruit and vegetable, fruit and vegetable powder have higher quality and nutritional value.