干燥方式对绿豆芽多酚抗氧化活性及物理特性的影响

Effects of Drying Methods on Antioxidant Activity and Physical Properties of Mung Bean Sprout Polyphenols

为了探究干燥方式对绿豆芽多酚抗氧化活性及物理特性的影响,以绿豆芽为原料,利用热风干燥、组合干燥和冷冻干燥对绿豆芽进行干燥处理,比较不同干燥条件下绿豆芽多酚含量、抗氧化活性及物理特性的变化。结果表明:冷冻干燥处理后,绿豆芽粉物质特性最好,但多酚含量及DPPH和ABTS·+清除能力均较差;热风45℃干燥后的绿豆芽多酚含量为28.58 mg GAE/g DW,DPPH、ABTS·+及羟自由基清除能力分别为84.4%、86.67%、84.75%,绿豆芽多酚含量、抗氧化活性相对较好。物理指标:水含量5.49%,水活度0.142,粒径D_(50)18.1μm,比表面积0.274 m^(2)/g,溶解度38.47%,堆积密度0.67g/mL,物理特性良好,适合绿豆芽粉加工产业的推广。

In order to study the effect of drying methods on the antioxidant activity and physical properties of mung bean sprouts polyphenols,the mung bean sprouts were dried by hot air drying,combination drying and freeze drying,and the changes of polyphenol content,antioxidant activity and physical properties of mung bean sprouts under different drying conditions were compared.The results showed that the mung bean sprout powder had the best material properties after freeze-drying,but the polyphenol content and DPPH and ABTS·+scavenging ability were poor;The mung bean sprout polyphenol content after hot air drying at 45℃was 28.58 mg GAE/g DW,DPPH,ABTS·+and hydroxyl radical scavenging ability were 84.4%,86.67%,84.75%,mung bean sprouts polyphenol content and antioxidant activity are relatively good.Physical indicators:water content(5.49%),water activity(0.142),particle size D_(50)(18.1μm),specific surface area(0.274 m^(2)/g),solubility(38.47%),bulk density(0.67g/mL),the physical properties are great,suitable for the promotion of mung bean sprouts powder processing industry.This result can provide technical support for the retention of polyphenol activity during the processing of mung bean sprouts.