为阐明烫漂方式对热风干燥苹果片品质特性的影响,采用热水、蒸汽和微波对苹果片进行烫漂处理,测定苹果片在烫漂和干燥过程中的色泽、多酚及其抗氧化活性的变化情况。结果表明,热水烫漂苹果片的干燥时间最短,为270 min;不同烫漂方式对苹果片褐变有显著影响(P<0.05),其中热水烫漂的苹果片色泽变化最小,微波烫漂的苹果片色泽最差;与鲜样相比,烫漂方式对苹果片还原糖含量影响较小;干燥过程中微波烫漂的苹果片中产生的5-羟甲基糠醛含量最高,蒸汽烫漂次之,热水烫漂最低;苹果片经热水烫漂和干燥后维生素C损失率分别为34%和52%,而蒸汽烫漂和微波烫漂的苹果片中维生素C损失率较小;热水烫漂的苹果脆片总酚含量最高,达到11.82 mg GAE/g DW;苹果片经烫漂处理后游离多酚和结合多酚单体无显著性变化(P>0.05),但干燥后,所有样品中结合多酚单体含量均显著提高(P<0.05)而游离多酚单体的含量无显著性变化(P>0.05),表明3种烫漂方式都有利于多酚单体的保留;多酚抗氧化能力实验表明烫漂和干燥后苹果片中结合多酚抗氧化活性有显著性变化(P<0.05),其中热水烫漂的苹果脆片中结合多酚的抗氧化活性最高。总之,热水烫漂更有利于减轻苹果片褐变程度以及提高抗氧化活性,而蒸汽烫漂和微波烫漂更有利于营养成分的保留。
The effect of different blanching treatments on the quality of hot-air drying apple slices was investigated in this research. The fresh-cut apple slices were treated by hot water blanching, steam blanching and microwave blanching respectively. After blanching and hot-air drying, the color, polyphenol content, composition and antioxidant activity of apple slices were evaluated. The results showed that the drying time of apple slices blanched in hot water was the shortest, which was 270 min. The browning characteristics of apple slices were significantly affected by different blanching methods (P<0.05). The color change of apple slices treated by hot water blanching was the least, while that of apple slices treated by microwave blanching was the highest. Compared with fresh samples, blanching methods had little effect on reducing the sugar content of apple slices. While, the content of 5-hydroxymethylfurfural produced in apple slices treated by microwave blanching was the highest, followed by steam blanching and hot water blanching. The loss of vitamin C in apple slices after hot water blanching and drying were 34% and 52%, respectively. The content of total phenol was the highest in apple chips treated by hot water blanching, which reached 11.82 mg GAE/g DW. There were no significant changes in the content of free polyphenols and bound polyphenols in apple slices after blanching treatment (P>0.05). However, the content of bound polyphenols in all samples was significantly increased (P<0.05) after hot air drying, while the content of free polyphenols was not significantly changed (P>0.05) which indicating that the three blanching treatments were beneficial to the retention of polyphenols. The antioxidant capacity test of polyphenols showed that the antioxidant activity of the bound polyphenols changed significantly in apple slices after blanching and drying, and the bound polyphenols of apple slices were treated by hot water blanching had the highest antioxidant activity. In conclusion, hot water blanching is more beneficial to reduce browning and improve the antioxidant activity of apple slices, while steam blanching and microwave blanching are more beneficial to retain nutritional components.
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