食品科学
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陈玮琦，郭玉蓉*，张 娟，窦 姣，张晓瑞
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CHEN Weiqi, GUO Yurong*, ZHANG Juan, DOU Jiao, ZHANG Xiaorui
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摘要：
研究了不同干燥方式对苹果幼果总酚、总黄酮含量及其抗氧化性的影响。结果表明：经真空冷冻干燥、热风干燥和自然阴干处理后，苹果幼果总酚和总黄酮含量存在极显著差异（P＜0.01），其中真空冻干处理样品酚类物质含量最高，抗氧化能力最强。相关性分析结果表明：不同干燥方式处理的苹果幼果干酚类物质与其色泽及抗氧化性均存在显著相关性（P＜0.05）。综合产品质量及数据分析，考虑到加工成本问题，采用热风干燥苹果幼果符合经济效益，更为合理。
关键词: 苹果幼果, 干燥方式, 多酚, 抗氧化, 相关性
Abstract:
The effects of different drying methods on the contents of polyphenolic compounds and their antioxidant activities including total reducing power and radical scavenging capacities, were analyzed, respectively. The results showed that there were significant differences (P < 0.01) between the contents of phenolic compounds in unripe apple products processed by vacuum freezing drying, hot air drying and shade drying. The contents of phenolic compounds treated by vacuum freezing drying were the highest, which correspondingly resulted in the strongest antioxidant activities. The significant correlation (P < 0.05) was found between the contents of phenolic compounds and either color or antioxidant properties of unripe apple samples processed by different drying methods. Taking the cost into account, hot air drying was recommended to be the most reasonable drying method.
Key words: unripe apple fruits, drying method, polyphenols, antioxidant activities, correlation
中图分类号:
TS201.2
陈玮琦，郭玉蓉*，张 娟，窦 姣，张晓瑞. 干燥方式对苹果幼果干酚类物质及其抗氧化性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201505007.
CHEN Weiqi, GUO Yurong*, ZHANG Juan, DOU Jiao, ZHANG Xiaorui. Effect of Drying Methods on Polyphenol Contents and Antioxidant Activities of Unripe Apple Fruits[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201505007.
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https://www.spkx.net.cn/CN/Y2015/V36/I5/33
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