不同干燥方法对黄洋葱粉品质的影响
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摘要
采用冷冻干燥、热风干燥(75℃)、微波真空干燥(50、60℃)制备黄洋葱粉,比较干燥方法对其品质的影响。结果表明,60℃微波真空干燥所得洋葱粉中多酚和黄酮类化合物含量最高,但冷冻干燥洋葱粉的颜色更好;与冷冻干燥、热风干燥以及60℃微波真空干燥相比,50℃微波真空干燥制得的洋葱粉多酚和黄酮含量并不是最高,但是还原力和对羟自由基(·OH)的清除率最高。因此,干燥后洋葱粉的抗氧化性不仅与多酚和黄酮类化合物有关,也可能与干燥过程中其他抗氧化物质,特别是美拉德反应产物有关。热风干燥洋葱粉的冲调性最差,微波真空干燥与冷冻干燥制备的洋葱粉冲调性并没有显著性差别。
Yellow onion powder was prepared by freeze drying,hot air drying(75 ℃) and microwave vacuum drying(50 ℃ and 60 ℃) and effect of the drying methods on quality of the product was compared.The results showed that,the highest content of polyphenols and flavonoids in onion powder were obtained by microwave vacuum drying at60 ℃.Freeze drying revealed better colour in the dried products.Compared with freeze drying,hot air drying and microwave vacuum drying at 60 ℃,the content of polyphenols and flavonoids in onion powder prepared by vacuum microwave drying at 50 ℃ was not the highest,but the reducing power and ·OH scavenging rate were the highest.Therefore,the antioxidant activity of dried onion powder was not only related to polyphenols and flavonoids,but also to other antioxidants,especially Maillard reaction products in the drying process.The reconstituability of the onion powder by hot air drying was the worst,while there was no significant difference between microwave vacuum drying and freeze drying.
Yellow onion powder was prepared by freeze drying,hot air drying(75 ℃) and microwave vacuum drying(50 ℃ and 60 ℃) and effect of the drying methods on quality of the product was compared.The results showed that,the highest content of polyphenols and flavonoids in onion powder were obtained by microwave vacuum drying at60 ℃.Freeze drying revealed better colour in the dried products.Compared with freeze drying,hot air drying and microwave vacuum drying at 60 ℃,the content of polyphenols and flavonoids in onion powder prepared by vacuum microwave drying at 50 ℃ was not the highest,but the reducing power and ·OH scavenging rate were the highest.Therefore,the antioxidant activity of dried onion powder was not only related to polyphenols and flavonoids,but also to other antioxidants,especially Maillard reaction products in the drying process.The reconstituability of the onion powder by hot air drying was the worst,while there was no significant difference between microwave vacuum drying and freeze drying.
引文
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[23]刘威,任广跃,段续,等.农产品微波干燥均匀性研究[J].干燥技术与设备,2015,13(4):1-7.DOI:10.16575/j.cnki.issn1727-3080.2015.04.002.
[24]王玉荣,曲田丽,高敏,等.黑蒜的简易制备及其抗氧化活性的测定[J].食品科技,2014,39(1):268-271,276.DOI:10.13684/j.cnki.spkj.2014.01.057.
[2]陈亦辉,王卫东,孙月娥.洋葱中活性物质及生理药理作用研究进展[J].中国调味品,2015,40(4):129-132,140.DOI:10.3969/j.issn.1000-9973.2015.04.031.
[3]ARSLAN D,ZCAN M M.Study the effect of sun,oven and microwave drying on quality of onion slices[J].LWT-Food Science and Technology,2011,43(7):1121-1127.DOI:10.1016/j.lwt.2010.02.019.
[4]MITRA J,SHRIVASTAVA S L,RAO P S.Vacuum dehydration kinetics of onion slices[J].Food and Bioproducts Processing,2011,89(1):1-9.DOI:10.1016/j.fbp.2010.03.009.
[5]MIRANDA M,VEGA-GLVEZ A,LPEZ J,et al.Impact of air-drying temperature on nutritional properties,total phenolic content and antioxidant capacity of quinoa seeds(Chenopodium guinoa Willd.)[J].Industrial Crops and Products,2010,32(3):258-263.DOI:10.1016/j.indcrop.2010.04.019.
[6]李文峰,肖旭霖.不同干燥方法对紫薯干燥效率及品质的影响[J].中国农业科学,2014,47(7):1397-1408.DOI:10.3864/j.issn.0578-1752.2014.07.017.
[7]刘晓红,邓建华,李静,等.不同干燥方式对洋葱品质的影响[J].安徽农业科学,2008,36(4):1407-1408.DOI:10.3969/j.issn.0517-6611.2008.04.057.
[8]MORENO F J,CORZO-MARTNEZ M,DEL CASTILLO MD,et al.Changes in antioxidant activity of dehydrated onion and garlic during storage[J].Food Research International,2006,39(8):891-897.DOI:10.1016/j.foodres.2006.03.012.
[9]李巨秀,王仕钰,房红娟,等.石榴花色苷的微波辅助提取及抗氧化活性研究[J].食品科学,2010,31(18):165-169.
[10]郑善元,陈填烽,郑文杰,等.单丛茶水提物清除DPPH和ABTS自由基的光谱学研究[J].光谱学与光谱分析,2010,30(9):2417-2423.DOI:10.3964/j.issn.1000-0593(2010)09-2417-07.
[11]李立,刘晔玮,李红兵,等.黑莓果渣不同溶剂提取物抗氧化活性研究[J].食品工业科技,2011,32(3):116-118,122.DOI:10.13386/j.issn1002-0306.2011.03.010.
[12]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016.
[13]巩莉,华颖,刘大群,等.3,5-二硝基水杨酸法测定番茄废渣中糖分含量的研究[J].保鲜与加工,2014,14(3):37-42.DOI:10.3969/j.issn.1009-6221.2014.03.009.
[14]CAI Y Z,LUO Q,SUN M,et al.Antioxidant activity and phenolic compounds of 112 traditional Chinese medicina plants associated with anticancer[J].Life Sciences,2004,74(17):2157-2184.DOI:10.1016/j.lfs.2003.09.047.
[15]郑媛媛,李辰,封士兰,等.油橄榄叶中总黄酮含量测定方法探讨[J].光谱学与光谱分析,2011,31(2):547-550DOI:10.3964/j.issn.1000-0593(2011)02-0547-04.
[16]毕金峰,陈芹芹,刘璇,等.国内外果蔬粉加工技术与产业现状及展望[J].中国食品学报,2013,13(3):8-14.DOI10.16429/j.1009-7848.2013.03.019.
[17]张晓溪,曾艳,张泽生,等.果糖与氨基酸美拉德反应产物的抗氧化性研究[J].食品工业科技,2011,32(6):175-178,240.DOI:10.13386/j.issn1002-0306.2011.06.062.
[18]孙月娥,吕丹娜,王卫东,等.美拉德反应对大蒜抗氧化活性的影响[J].食品工业科技,2013,34(9):119-123.DOI:1013386/j.issn1002-0306.2013.09.053.
[19]CHANG C H,LIN H Y,CHANG C Y,et al.Comparisons on the antioxidant properties of fresh,freeze-dried and hot-airdried tomatoes[J].Journal of Food Engineering,2006,77(3)478-485.DOI:10.1016/j.jfoodeng.2005.06.061.
[20]ZANOELO E F,CARDOZO-FILHO L,CARDOZO-JU′NIORE L.Superheated steamdrying of mate leaves and effect of drying conditions on the phenol content[J].Journal of Food Process Engineering,2006,29(3):253-268.DOI:10.1111/j.1745-4530.2006.00064.x.
[21]DEWANTO V,WU X,ADOM K K,et al.Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity[J].Journal of Agricultural Food Chemistry,2002,50(10):3010-3014.DOI:10.1021/jf0115589.
[22]龚平,阚建全.美拉德反应产物性质的研究进展[J].食品与发酵工业,2009,35(4):141-146.DOI:10.13995/j.cnki.11-1802/ts.2009.04.023.
[23]刘威,任广跃,段续,等.农产品微波干燥均匀性研究[J].干燥技术与设备,2015,13(4):1-7.DOI:10.16575/j.cnki.issn1727-3080.2015.04.002.
[24]王玉荣,曲田丽,高敏,等.黑蒜的简易制备及其抗氧化活性的测定[J].食品科技,2014,39(1):268-271,276.DOI:10.13684/j.cnki.spkj.2014.01.057.