不同载体剂对冻干生姜粉末品质的影响

Effect of Different Carrier Agents on Quality of Freeze-Dried Ginger Powder

为探究麦芽糊精、海藻糖、阿拉伯胶对冻干生姜粉品质的影响,对添加载体剂后冷冻干燥的生姜粉的得率、物理特性、活性成分、粒径进行测定,用差示扫描量热法分析生姜粉在升温过程中的热流变化,并用傅里叶红外光谱法对特征基团进行分析,结果显示:与直接冻干的生姜粉相比,添加载体剂制备的样品的得率、物理特性及活性成分含量均有所提高,阿拉伯胶组得率最高;麦芽糊精组色差、吸湿性最小,生姜蛋白酶活力最高(65.84 U/g),姜辣素含量最高(24.4 mg/g);海藻糖组溶解度最高。DSC曲线显示:添加载体剂的生姜粉玻璃态转化温度均有所提高,其中阿拉伯胶组最高,性质更稳定。通过红外光谱分析,3种生姜粉的主要基团无明显变化。综合考虑,麦芽糊精是冷冻干燥生姜粉生产中保留生化活性和保持功能特性的最佳载体剂。

In order to explore the effects of maltodextrin,trehalose and Arabic gum on the quality of freeze-dried ginger powder,the yield,physical properties,active components and particle size of freeze-dried ginger powder after adding carrier agents are measured,the change of heat flow in the heating process of ginger powder is analyzed by differential scanning calorimetry,and the characteristic groups are analyzed by Fourier infrared spectroscopy.The results show that compared with directly freeze-dried ginger powder,the yield,physical properties and active component content of the samples prepared by adding carrier agents are all improved.The yield of Arabic gum group is the highest,the color difference and hygroscopicity of maltodextrin group are the lowest,the ginger protease activity is the highest(65.84 U/g),and the content of gingerol is the highest(24.4 mg/g).The solubility of trehalose group is the highest.The DSC curve shows that the glass conversion temperature of ginger powder with carrier agents increases,among which,the glass conversion temperature of Arabic gum group is the highest and its properties are more stable.By infrared spectra analysis,there is no significant change in the main groups of the three kinds of ginger powder.Overall,maltodextrin is the best carrier agent to retain the biochemical activity and functional properties during the production of freeze-dried ginger powder.