基于主成分分析的不同干燥方式对江永香姜营养品质和抗氧化活性的影响

Effect of Different Drying Method on the Nutritional Quality and Antioxidant Activity of Jiangyong Fragrant Ginger Based on Principal Component Analysis

为全面评价干燥方式对江永香姜的营养品质和抗氧化活性的影响,以自然晾晒(natural drying,ND)、热风干燥(hot air drying,HAD)、红外干燥(infrared drying,ID)、微波干燥(microwave drying,MD)、真空干燥(vacuum drying,VD)、热风微波联合干燥(hot air-microwave combined drying,HAMCD)、红外热风联合干燥(infrared-hot air combined drying,IHACD)7种不同方法对江永香姜进行干燥处理,测定干燥后样品的总酚、总黄酮、姜辣素、姜黄素、维生素C、淀粉、纤维素、游离氨基酸、可溶性蛋白质、可溶性糖、DPPH自由基清除率、羟基自由基清除率和总还原能力13项指标,结合主成分分析筛选核心指标,构建香姜干燥后的品质综合评价模型进行综合评分。结果表明:MD干燥时间最短、干燥效率最高;品质指标测定发现,ID总酚含量最高,ND总黄酮含量最高,MD的姜辣素、姜黄素含量、维生素C含量最高,HAD淀粉含量最高,HAMCD可溶性糖含量最高,IHACD可溶性蛋白质、游离氨基酸含量最高,VD纤维素含量最高、抗氧化活性最好;通过主成分分析,将13种品质指标归纳为四个主成分因子,贡献率分别为34.942%、26.725%、17.602%、12.016%,累计贡献率为91.285%。通过主成分分析建立江永香姜品质评价模型,得出VD综合得分最高。研究结果可为江永香姜的精深加工及高值化产品的开发提供参考。

To comprehensively evaluate the effects of drying methods on the nutritional quality and antioxidant activity of Jiangyong fragrant ginger,seven different drying methods including natural drying(ND),hot air drying(HAD),infrared drying(ID),microwave drying(MD),vacuum drying(VD),hot air-microwave combined drying(HAMCD),infrared-hot air combined drying(IHACD)were used to dry Jiangyong fragrant ginger.Thirteen indexes such as total phenols,total flavonoids,gingerols,curcumin,vitamin C,starch,cellulose,free amino acids,soluble protein,soluble sugar,DPPH free radical scavenging rate,hydroxyl radical scavenging rate and total reducing capacity of the dried samples were determined,and the core indexes were screened by principal component analysis.The comprehensive evaluation model of the quality of dried ginger was constructed for comprehensive scoring.The results showed that MD had the shortest drying time and the highest drying efficiency;The determination of quality indicators found that the total phenol content of ID was the highest;The total flavonoid content of ND was the highest;The gingerol,curcumin content and vitamin C content of MD were the highest;The starch content of HAD was the highest;The soluble sugar content of HAMCD was the highest;The soluble protein and free amino acid content of IHACD was the highest;The highest cellulose content and the best antioxidant activity were VD.Through principal component analysis,13 quality indicators were summarized into four principal component factors,with contribution rates of 34.942%,26.725%,17.602%,and 12.016%,respectively,and the cumulative contribution rate was 91.285%.The quality evaluation model of Jiangyong fragrant ginger was established through principal component analysis,it was concluded that VD had the highest comprehensive score.The research results can provide a reference for the deep processing of Jiangyong fragrant ginger and the development of high-value products.