不同干燥方法对马铃薯粉抗氧化性的影响

Effects of Different Drying Methods on the Antioxidant Property of Potato Powder

通过不同的干燥方法处理马铃薯(Solanum tuberosum)粉,测定马铃薯粉甲醇提取液的总抗氧化活性、还原能力、DPPH自由基清除能力、超氧阴离子自由基清除能力和总酚含量,研究了不同干燥方法对马铃薯粉抗氧化性的影响。结果表明,热风干燥法处理的马铃薯粉抗氧化性要强于真空冷冻干燥法,原因可能是在加热过程中生成了新的抗氧化物质。

Different drying methods were applied in the preparation of potato(Solanum tuberosum)powder,the antioxidant properties of methanol extracted from potato powder were studied in terms of total antioxidant capacity,reducing capacity,DPPH free radical scavenging capacity,superoxide anion scavenging capacity and total phenolic compounds,the effects of drying methods on the antioxidant properties were investigated.The results show that hot air-dried potato powder exhibits higher antioxidant properties than freeze-dried powder.It indicates that the heating process probably induces the formation of novel antioxidants.