远红外辅助脉冲真空干燥与传统干燥方法对枸杞子制干效果对比

Drying Effects of Far-infrared Radiation Heating Assisted Pulsed Vacuum Drying and Traditional Drying Methods on Lycium barbarum:A Comparative Analysis

目的:应用远红外辅助脉冲真空干燥与真空冷冻干燥、晒干、热风烘干干燥方法,对枸杞子制干效果进行对比。方法:运用4种干燥方式对同一批枸杞子进行干燥,测定不同干燥方式枸杞子的干燥时间、感官品质、色泽、复水特性及维生素C、总黄酮、枸杞多糖和甜菜碱含量,并应用层次分析法对数据进行综合评价。结果:基于感官品质、复水比、色差值、干燥时间及维生素C、总黄酮、枸杞多糖和甜菜碱含量8项指标对4种干燥技术进行综合评价,远红外辅助脉冲真空干燥、真空冷冻干燥、晒干、热风烘干制得的枸杞子综合评分分别为0.99、0.72、0.23、0.05,远红外辅助脉冲真空干燥技术综合评价差异有统计学意义(P<0.05)。结论:在4种制干方式中,远红外辅助脉冲真空干燥技术的干燥时间最短、品质最佳,该研究结果可为探索枸杞子适宜的干燥技术提供参考。

Objective:To compare the drying effects of far-infrared radiation heating assisted pulsed vacuum drying(FIR-PVD)with traditional drying methods,such as vacuum freeze-drying,sun drying,and hot air drying,on Lycium barbarum.Methods:Four drying methods were employed to dry L.barbarum samples in the same batch.The drying time,sensory quality,color,rehydration property,vitamin C,total flavonoids,polysaccharides,and betaine of L.barbarum dried by different methods were detected.The data were comprehensively evaluated with the analytic hierarchy process.Results:The four drying methods were systematically evaluated based on the sensory quality,rehydration ratio,color difference,drying time,vitamin C,total flavonoids,polysaccharides,and betaine.The comprehensive scores of FIR-PVD,vacuum freeze-drying,sun drying,and hot air drying were 0.99,0.72,0.23,and 0.05,respectively,and FIR-PVD showed significant differences(P<0.05).Conclusion:Among the four drying methods,FIR-PVD shows the shortest drying time and the optimal quality.This study is expected to provide a theoretical basis for the exploration of suitable drying technology and drying conditions for L.barbarum.