食品科学 ›› 2017, Vol. 38 ›› Issue (9): 138-142.doi: 10.7506/spkx1002-6630-201709022

• 基础研究 • 上一篇    下一篇

干燥方法对枸杞营养和功能成分的影响

艾百拉·热合曼,王 璇,赵 亮,许多元,孙慧琴,籍保平,周 峰   

  1. 1.中国农业大学食品科学与营养工程学院,植物源功能食品北京市重点实验室,北京 100083;2.甘肃省民勤县林业局,甘肃 武威 733300;3.甘肃省民勤县红枣研究所,甘肃 武威 733300
  • 出版日期:2017-05-15 发布日期:2017-05-22

Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods

EBEYDULLA Rahman, WANG Xuan, ZHAO Liang, XU Duoyuan, SUN Huiqin, JI Baoping, ZHOU Feng   

  1. 1. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering,China Agricultural University, Beijing 100083, China; 2. Forestry Bureau of Gansu Province Minqin County,Wuwei 733300, China; 3. Jujube Research Center of Gansu Province Minqin County, Wuwei 733300, China
  • Online:2017-05-15 Published:2017-05-22

摘要: 选择两种干燥方法(自然晾晒和除蜡热烘)处理的枸杞为研究对象,对其色泽、主要营养成分和功能成分进行检测和分析。结果表明:两种干燥方法处理的枸杞在色泽、粗脂肪、类胡萝卜素和氨基酸含量方面有显著差异。自然晾晒干燥处理的枸杞色泽更为鲜亮,粗脂肪含量损失较除蜡热烘干燥大,其类胡萝卜素和氨基酸组成含量损失较小。结果发现,自然晾晒枸杞在主要营养及功能成分保持方面优于除蜡热烘枸杞。虽然自然晾晒干燥过程比除蜡热烘干燥过程需要更长的时间,但自然晾晒干燥对枸杞的色泽、营养及功能成分影响更小。

关键词: 枸杞, 干燥, 营养成分, 功能成分, 影响

Abstract: The color, major nutrient contents, amino acid composition, and bioactive composition of Chinese wolfberry dried by two different drying methods, i.e., natural air drying and hot-air drying after removal of the wax layer were analyzed. The results indicated that there was a significant difference in color crude fat and carotenoid contents and amino acid composition between both dried samples. Natural air-dried Chinese wolfberry had a brighter color, a greater loss in crude fat content and a smaller loss in carotenoid and amino acid contents compared with the other drying method. Furthermore, the former showed better retention of the major nutrients and functional components. Although requiring a longer time, natural air drying had less impacts on the color, nutritional and functional components of Chinese wolfberry.

Key words: Chinese wolfberry, drying, nutritional components, bioactive components, influence

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