不同干燥方式对葛渣营养和功能成分的影响

Effects of Different Drying Methods on the Nutritional and Bioactive Components of Radix Puerariae Residue

为研究不同干燥方式对葛渣营养和功能成分的影响,优选葛渣干燥模式,选用热风干燥、真空冷冻干燥2种工艺对新鲜葛渣进行干燥处理,分析不同干燥方式对葛渣主要营养成分、功能成分和氨基酸组成的影响。结果表明:真空冷冻干燥葛渣淀粉含量(53.6%)显著高于热风干燥(47.0%),但蛋白质、还原糖及灰分含量显著低于热风干燥,脂肪、蔗糖,总黄酮、葛根素及多糖等功能成分含量均无显著差异;热风干燥葛渣膳食纤维、粗纤维、木质素、氨基酸总量、必需氨基酸总量、非必需氨基酸总量均高于真空冷冻干燥。综合考虑各项营养和功能成分指标检测结果,同时考虑生产成本,建议制备葛渣适宜采用热风干燥。

In this study,the major nutritional component,bioactive component and amino acid composition of Radix puerariae residue were monitored after hot air drying and vacuum freeze drying to unravel the effects of different drying methods on the nutritional and bioactive component.The results were as followed:the starch content of Radix puerariae residue in vacuum freeze drying(53.6%)was significantly higher than that in hot air drying(47.0%),but the protein,reducing sugar and ash content were significantly lower than those in hot air drying,no significant difference of the fat,sucrose,total flavonoids,puerarin and polysaccharides content was found between hot air drying and vacuum freeze drying.And the dietary fiber,crude fiber,lignin,total amino acids,essential amino acids,non-essential amino acids contents of Radix puerariae residue in hot air drying were significantly higher than those in vacuum freeze drying.In comprehensive consideration of determination results of various nutritional and bioactive composition of Radix puerariae residue,hot air drying is suitable for processing Radix puerariae residue in order to keep its quality with the cost of production considered.