干燥方法对番石榴活性物质含量及抗氧化能力的影响

doi:10.7506/spkx1002-6630-201617010

食品科学

干燥方法对番石榴活性物质含量及抗氧化能力的影响

闫旭1,2，刘璇2，毕金峰2，易建勇2，周林燕2，周沫2，张佰清1,*

1.沈阳农业大学食品学院，辽宁沈阳 110866；
2.中国农业科学院农产品加工研究所，农业部农产品加工综合性重点实验室，北京 100193

出版日期:2016-09-15 发布日期:2016-09-22

Effects of Different Drying Methods on Bioactive Compounds and Antioxidant Capacity of Guava

YAN Xu1,2, LIU Xuan2, BI Jinfeng2, YI Jianyong2, ZHOU Linyan2, ZHOU Mo2, ZHANG Baiqing1,*

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
2. Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Beijing 100193, China

Online:2016-09-15 Published:2016-09-22

摘要/Abstract

摘要：

为研究干燥方式、工艺参数对番石榴活性物质含量及抗氧化能力的影响，采用热风干燥、热风-红外联合干燥、真空干燥和真空冷冻干燥技术，比较其对番石榴总酚、黄酮、抗坏血酸含量、清除1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基能力、清除2,2’-联氮-二（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt，ABTS）自由基能力和铁离子还原能力（ferric reducing antioxidant power，FRAP ）以及抑制亚油酸过氧化能力的影响。结果表明，与鲜果相比，干燥后番石榴总酚含量显著增加，黄酮和抗坏血酸含量显著降低（P＜0.05），抗氧化能力显著降低。真空干燥和真空冷冻干燥得到的总酚、抗坏血酸含量较高，清除自由基及FRAP较高。热风干燥得到的番石榴干制品抑制亚油酸过氧化能力较高。随干燥温度升高，热风和热风-红外联合干燥后的黄酮保留量增加，抗坏血酸含量、清除自由基及FRAP降低。综合来看，真空冷冻干燥和中低温热风干燥（60 ℃和75 ℃）得到的番石榴干制品抗氧化能力较高。Spearman相关性分析表明，DPPH、ABTS、FRAP法测定的抗氧化能力及抗氧化效能综合指数分别与总酚含量的相关系数较高，且DPPH自由基清除能力、抗氧化效能综合指数与总酚含量呈显著正相关（P＜0.05），说明多酚可能是番石榴干制品主要抗氧化物质。

关键词: 番石榴, 干燥方法, 活性物质, 抗氧化能力

Abstract:

The aim of this study is to investigate the effects of drying methods and parameters on bioactive compounds and
antioxidant capacity of guava. Different drying methods, including hot air drying (HAD), hot air combined with infrared
radiation drying (HA-IRD), vacuum drying (VD) and vacuum freeze drying (FD), were compared in terms of bioactive
compounds (phenols, flavonoids and ascorbic acids) and antioxidant capacity. The antioxidant capacity was evaluated by
1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt(ABTS)
radical scavenging capacity, ferric ion reducing power (FRAP) and inhibition of linoleic acid peroxidation. The results
showed that, the content of total phenols in guava increased significantly after drying, while the content of flavonoids and
ascorbic acids decreased significantly. VD and FD samples showed higher content of both total phenols and flavonoids, and
higher antioxidant capacity in terms of free radical scavenging capacity and ferric ion reducing power. HAD samples showed
higher inhibition of linoleic acid peroxidation. As the drying temperature increased, the content of flavonoids increased,
whereas the content of ascorbic acids decreased as well as free radical scavenging capacity and ferric ion reducing power
in HAD and HA-IRD samples. Overall, FD and HAD (60 ℃ and 75 ℃) samples represented higher antioxidant capacity.
According to the results of Spearman correlation analysis, high correlation coefficient values were found between either
antioxidant capacity (DPPH, ABTS and FRAP assays) or antioxidant potency composite index (ACI) and total phenolic
content. Furthermore, DPPH radical scavenging capacity and ACI proved to have a significantly positive correlation with
total phenolic content (P < 0.05), which suggested that polyphenols were the major antioxidant compounds in dried guava.

Key words: guava, drying methods, bioactive compounds, antioxidant capacity

中图分类号:

TS201.2

闫旭，刘璇，毕金峰，易建勇，周林燕，周沫，张佰清. 干燥方法对番石榴活性物质含量及抗氧化能力的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201617010.

YAN Xu, LIU Xuan, BI Jinfeng, YI Jianyong, ZHOU Linyan, ZHOU Mo, ZHANG Baiqing. Effects of Different Drying Methods on Bioactive Compounds and Antioxidant Capacity of Guava[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201617010.

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干燥方法对番石榴活性物质含量及抗氧化能力的影响

Effects of Different Drying Methods on Bioactive Compounds and Antioxidant Capacity of Guava

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