干燥温度对沙棘果渣中Vc、VE和总黄酮含量的影响

Effect of drying temperature on the content of Vc,VE and total flavonoids in seabuckthorn fruit residue

沙棘果渣是沙棘果汁加工过程中的副产物,其中含膳食纤维、维生素、黄酮等有效成分,具有一定的营养及利用价值。为科学合理选择沙棘果渣的干燥保藏实用技术,以减少果渣品质变化和营养损失,采用热风悬浮式干燥方式,低温干燥沙棘果渣,以果渣含水率、Vc、VE和总黄酮含量为指标,考察干燥温度对各活性成分的影响。试验结果表明,沙棘果渣含水率随着干燥温度的上升而下降,同时干燥时间越短;当干燥温度为70℃时,沙棘果渣中Vc含量最高;当干燥温度为50℃~80℃之间时,VE含量受温度的影响不大,总黄酮含量随着干燥温度的升高而降低。综合考虑,沙棘果渣热风干燥温度在60℃~70℃时,用时较短,而且可以较好地保留其中的活性成分,有利于沙棘果渣的高质高效利用。

Seabuckthorn fruit residue is a by-product in the processing of seabuckthorn fruit juice,which contains dietary fiber,vitamins,flavonoids and other effective components,with high nutritional and utilization value.In order to scientifically and reasonably select the practical drying and storage technology of seabuckthorn fruit residue,and to reduce the quality change and nutrient loss of seabuckthorn fruit residue,the hot air suspension drying method and low temperature drying were adopted to investigate the effect of drying temperature on each active ingredient by taking the moisture content,Vc,VE and total flavone content of seabuckthorn fruit residue as the indexes.The results showed that the moisture content of seabuckthorn fruit residue decreased with the increase of drying temperature,and the drying time was shorter.When the drying temperature was 70℃,the content of Vc in seabuckthorn fruit residue was the highest.When the drying temperature was between 50℃and 80℃,VE content was not significantly affected by temperature,and the content of total flavonoids decreased with the increase of drying temperature.Comprehensively considered,the drying time of seabuckthorn fruit residue by hot air is shorter when the drying temperature is between 60℃and 70℃,and the active ingredients can be better retained,which is conducive to the high quality and efficient utilization of seabuckthorn fruit residue.