Effect of drying method and temperature on powder characteristics and polyphenol content of Strawberries
-
摘要: 本文主要研究了冷冻干燥、热风干燥、真空干燥方式及干燥温度对草莓果粉性质及多酚含量的影响。用50%甲醇和70%丙酮两步法提取可萃取多酚（EPP）;甲醇/H2SO4水解残渣获得不可萃取多酚（NEPP）。Folin-phenol试剂法测定多酚的含量;用色差计测定草莓果粉的L*、a*、b*值;在665 nm处测定其上清液的透光率。结果表明冷冻干燥草莓果粉的EPP和原花青素含量最高,随着干燥温度的升高,草莓果粉中EPP的含量降低,而干燥温度对NEPP的含量影响与EPP相反,各处理中TPP的含量变化不显著。干燥方式和温度对草莓果粉的溶解指数影响不明显。干燥温度升高,果粉上清液的透光率以及草莓果粉的L*、a*和b*值明显降低。总之,冷冻干燥方式可很好地保留草莓中EPP和原花青素含量以及原料本身的色泽。Abstract: The effect of the freeze- drying,blast- drying,vacuum- drying and drying temperature on powder characteristics and polyphenol content of strawberries was studied in this paper. Extractable polyphenols( EPP)were obtained with 50% methanol and 70% acetone,and non- extractable polyphenols( NEPP) were hydrolyzed by methanol / H2SO4.Polyphenol content was determined by the Folin- phenol reagent method. The values of L*,a*,b*of the strawberry powder were measured by using a color meter.And the transmittance of the supernatant was observed at 665 nm.The results showed that the highest yields of EPP and proanthocyanins were obtained in the freeze- dired strawberry,and EPP in the strawberry powder was significantly decreased with the increasing of drying temperature and the NEPP showed the opposite trend. But there was no significant effect of the drying treatment on the TPP yield.There was no obvious change of index of the strawberry powder among different drying method and temperature. But the transmittance of the supernatant,the values of L*,a*and b*of strawberry powder decreased with the increasing of the drying temperature.In all,freeze- dried retained the EPP and original color in strawberries.
-
Keywords:
- Strawberry /
- drying method /
- polyphenols /
- characteristics
-
[1] Kalt W,Forney C F,Martin A,et al.Antioxidant capacity,vitamin C,phenolics,and anthocyanins after fresh storage of small fruits[J].Journal of Agricultural and Food Chemistry,1999,47(11):4638-4644.
[2] 刘文旭.草莓酚类物质分离纯化、生物活性和结构的研究[D].南京:南京农业大学,2012. [3] 王伟.真空冷冻干燥草莓粉工艺研究[D].保定:河北农业大学,2007. [4] Saura-Calixto F,Serrano J,Goňi I.Intake and bioaccessibility of total polyphenols in a whole diet[J].Food Chemistry,2007,101:492-501.
[5] Arranz S,Saura-Calixto F,Shaha S,et al.High content of nonextractable polyphenols in fruits suggest that polyphenol content of plant foods have been underestimated[J].Journal of Agricultural Food and Chemistry,2009,57:7298-7303.
[6] Madhujith T,Shahidi F.Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics[J].Food Chemistry,2009,117:615-620.
[7] Jose A.Larrauri,Ruperez P,Saura-Calixto F.Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels[J].Food Chemistry,1997,45:1390-1393.
[8] Slimkard K,Singleton VL.Total phenol analysis and comparison with manual method[J].American Journal of Enology and Viticulture,1977,28:49-55.
[9] Lahasni S,Kouhila M,Jaouhari JT.Drying kinetics of prickly fruit[J]Journal of Food Engineering,2004,61:173-179.
[10] Melanie Holzwarth,Sabine Korhummel,Therese Siekmann,et al.Influence of different pectins,process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads[J].LWT-Food Science and Technology,2013,52(2):131-138.
[11] Ana Oliveira,Elisabete M.C.Alexandre,et al.Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees.LWT-Food Science and Technology,2015,60(1):377-384.
[12] Krystian Marszaek,Marta Mitek,Sylwia Skpska.The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition,microbial and enzyme activity in strawberry purée[J].Food Science&Emerging Technologies,2015,27:48-56.
[13] M.Antonialvarez-Fernández,Ruth Hornedo-Ortega,Ana B.Cerezo,et al.Effects of the strawberry(Fragaria ananassa)purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity[J].Food Chemistry,2014,164:104-112.
[14] 范雯谡,李影,韩立杰,等.干燥方法对山草莓生食的理化和感官特性的影响[J].食品科技,2012,37(11):62-66. [15] 宋宏新,刘晓阳.4种干燥方法生产番茄粉的品质特性研究[J].食品科技,2006,31(8):101-104. [16] Litchfield RJ,Liapis AI.Cylical pressure drying[J].Chemical Engineering Science,1981,36(7):1233-1238.
[17] 马荣朝,秦文,李素清.三种干燥方法对蔬菜干制品品质的影响研究[J].食品科学,2008,29(8):219-223. [18] 汤慧民,熊华,熊小青,等.干燥工艺对苦瓜粉品质的影响[J].食品与发酵工业,2005,31(4):90-92.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
