该研究以真空冷冻干燥方法为参照,观察比较24%辅料(葛粉或藕粉)添加对真空微波干燥蓝莓产品的游离多酚含量(free polyphenols content, FPC)、结合多酚含量(bound polyphenols content, BPC)及体外抗氧化能力的影响。结果表明,辅料添加可有效提高蓝莓产品干燥速率并改善其分散性;与未添加比较,葛粉和藕粉添加使真空微波干燥蓝莓产品FPC分别上升22.44% 和40.54%,BPC则分别下降45.10%和49.51%;4 ℃避光保藏4个月后,有辅料添加的蓝莓干燥产品的FPC均增加,BPC均减少,但总多酚含量(totel polyphenols content, TPC)均显著高于无辅料添加的真空微波干燥蓝莓产品(P<0.05),无辅料添加的真空微波干燥蓝莓产品的FPC、BPC和TPC均表现为降低;藕粉添加后的真空微波干燥蓝莓产品体外抗氧化能力显著增加(P<0.05),而葛粉的增加作用不显著。因此,2种淀粉类辅料藕粉或葛粉对蓝莓多酚含量及体外抗氧化能力有较好的保护作用,可作为保护性辅料用于蓝莓等富含多酚原料的真空微波干燥。
胡翔
,
李洛欣
,
罗堃
,
冯建国
,
郑淘
,
曾艺琼
,
辛济标
,
孙俊宇
,
郑慧
,
杨勇
. 两种淀粉类辅料对真空微波干燥蓝莓多酚含量及抗氧化能力的影响[J]. 食品与发酵工业, 2020
, 46(16)
: 183
-189
.
DOI: 10.13995/j.cnki.11-1802/ts.023979
In order to evaluate the effects of excipients (pueraria starch and lotus root starch) , which account for 24%of frozen blueberry quality, the FPC (free polyphenols content, FPC), BPC (bound polyphenols content, BPC) and in vitro antioxidant ability of vacuum microwave drying blueberry products were measured and analyzed which based on the experimental results of vacuum freeze drying process. The results showed that excipients could effectively improve the drying rate of blueberry products and prevent products caking. Furthermore, by adding pueraria starch and lotus root starch in vacuum microwave processing respectively, the FPC increased by 22.44% and 40.54% but the BPC decreased by 45.10% and 49.51%. After storing in the dark at 4 ℃ or 4 months, the FPC increased and the BPC decreased in all blueberry products mixing with excipients. Moreover, TPC (total polyphenols content, TPC) was significantly higher than that of the blueberry drying products without the addition of excipients (P<0.05). However, the FPC, BPC and TPC of blueberry products dried by vacuum microwave with no addition of excipients all decreased. In vitro antioxidant ability of blueberry products increased significantly after adding lotus root starch (P<0.05), but the effect of pueraria starch was not significant. In conclusion, the excipients of lotus root starch and pueraria starch had good protective effects on polyphenols content and in vitro antioxidant ability of blueberry. They could be applied as protective excipients in vacuum microwave drying process of blueberry and other resources rich in polyphenols.
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