干燥方式对香蕉片总多酚含量及其抗氧化性的影响
首发时间:2013-09-26
摘要:目的:研究比较了热风干燥、真空干燥、真空冷冻干燥对香蕉片中总多酚含量及其抗氧化活性的影响。方法:采用福林酚比色法分别测定和比较三种干燥方式干燥后的香蕉片的总酚含量,并测定和比较其1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、羟基自由基(oOH)清除能力、超氧阴离子清除能力和还原能力(FRAP法)。结果:真空冷冻干燥、真空干燥、热风干燥后所含的总酚分别为2.33mg/g、7.16mg/g、2.68mg/g;DPPH自由基清除能力和羟基自由基清除能力大小依次为真空冷冻干燥>真空干燥>热风干燥;超氧阴离子清除能力为热风干燥最弱,在低质量浓度时为真空冷冻干燥最强,较高质量浓度为真空干燥最强;还原能力为真空冷冻干燥最强,真空干燥与热风干燥无明显差异。结论:经过综合比较发现,三种干燥方式中真空冷冻干燥对香蕉片总多酚含量及其抗氧化性影响最小。
关键词: 食品科学 热风干燥 真空干燥 真空冷冻干燥 香蕉片 总酚
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Effect of Different Drying Methods on the Contents and Antioxidant Activities of Total polyphenol from banana slices
Abstract:Purpose: To compare the effects of hot-air drying, vacuum drying and vacuum freeze drying on the total phenol content in banana slices and its antioxidant activities. Methods: The banana slices were dried by hot-air drying, vacuum drying and vacuum freeze drying, respectively. The content of total polyphenol was determined by Folin-Ciocalteu method. The DPPH radical scavenging capacity, hydroxyl free radical scavenging capacity,superoxide anion radicals scavenging capacity and total reducing power of polyphenol in dried banana slices were determined and compared. Results: The results showed that the content of total polyphenol in banana slices dried by freeze drying, vacuum drying and hot-air drying were 2.33mg/g、7.16mg/g and 2.68mg/g respectively. The DPPH radical scavenging capacity and hydroxyl free radical scavenging capacity of the extracted polyphenol from banana slices dried with different methods decreased in the order of vacuum freeze drying>vacuum drying>hot air drying.The superoxide anion radicals scavenging capacity of extracts from hot air dried banana slices was the lowest, the extracts from freeze dried banana slices had the highest capacity at low concentrations and the extracts from vacuum dried banana slices had the highest capacity at higher concentrations. The reducing power of the extracts from vacuum freeze dried banana slices was also superior to others, and there is no significant difference between vacuum drying and hot air drying. Conclusion: Compared with hot-air drying and vacuum drying, the freeze drying had less influence on content of total polyphenols and the antioxidant activity of the extracts from banana slices.
Keywords: food science hot-air drying vacuum drying vacuum freeze drying banana slices total polyphenol
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No.4560289915641137****
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