蒸汽爆破处理对牡丹花蕊品质的影响

Effect of Steam Explosion Treatment on the Quality of Peony Stamen

为明确牡丹花蕊蒸汽爆破处理品质提升工艺中适宜蒸汽爆破的参数,分别选取7组不同蒸汽爆破参数,研究了不同蒸汽爆破处理对牡丹花蕊多糖溶出率等品质的影响。结果表明:0.3 MPa+10 s、0.2 MPa+20 s处理组整体色泽品质较好;0.4 MPa+10 s处理组的多糖溶出率最高,达到1.65 g/100 g;经蒸汽爆破处理后,牡丹花蕊表面形成的褶皱结构更有利于营养组分的溶出;0.4 MPa+20 s处理组的DPPH自由基及羟自由基清除能力最强。0.3 MPa+10 s、0.2 MPa+20 s处理组更适合注重牡丹花蕊感官品质的加工,0.4 MPa+10 s、0.4 MPa+20 s、0.3 MPa+20 s处理组更适合对牡丹花蕊多糖溶出率要求较高产品的加工,0.4 MPa+20 s处理组更适合对牡丹花蕊抗氧化活性要求较高的产品加工。

In order to clarify the selection of suitable steam explosion parameters in the quality improvement process of peony stamen steam explosion treatment,7 different sets of steam explosion parameters were selected to study the effects of different steam explosion treatments on the quality of peony stamen polysaccharides dissolution rate.The results show that the overall color quality of the treatment groups of 0.3 MPa+10 s and 0.2 MPa+20 s was better;the dissolution rate of polysaccharides in the treatment group of 0.4 MPa+10 s was the highest,reached 1.65 g/100 g;after steam explosion treatment,the folded structure formed on the surface of the peony stamen was more conducive to the dissolution of nutrient components;the DPPH free radical and hydroxyl free radical scavenging ability of the 0.4 MPa+20 s treatment group was the strongest.The treatment groups of 0.3 MPa+10 s,0.2 MPa+20 s were more suitable for processing focusing on the sensory quality of peony stamens;the treatment groups of 0.4 MPa+10 s,0.4 MPa+20 s,and 0.3 MPa+20 s were more suitable for products that require higher polysaccharides dissolution rate of peony stamen;0.4 MPa+20 s treatment group was more suitable for processing products that require higher antioxidant activity of peony stamens.