不同干燥技术桂花渣的品质：物理性质、营养成分、抗氧化和酪氨酸酶抑制活性

doi:10.7506/spkx1002-6630-20241219-160

食品科学 ›› 2025, Vol. 46 ›› Issue (11): 281-292.doi: 10.7506/spkx1002-6630-20241219-160

• 食品工程 • 上一篇

不同干燥技术桂花渣的品质：物理性质、营养成分、抗氧化和酪氨酸酶抑制活性

郭英杰，卞建明，谢秋涛，李高阳，汪凯，朱向荣

（1.湖南大学生物学院隆平分院，湖南长沙 410125；2.湖南省农业科学院农产品加工研究所，湖南长沙 410125；3.红牛维他命饮料（湖北）有限公司，湖北咸宁 437000）

发布日期:2025-05-14
基金资助:
湖南省农业科技创新资金项目（2023CX49）

Quality of Differently Dried Osmanthus fragrans Pomace: Physical Properties, Nutrient Composition, Antioxidant and Tyrosinase Inhibitory Activity

GUO Yingjie, BIAN Jianming, XIE Qiutao, LI Gaoyang, WANG Kai, ZHU Xiangrong

(1. Longping Branch, College of Biology, Hunan University, Changsha 410125, China; 2. Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 3. RedBull Vitamin Drink Co. Ltd., Xianning 437000, China)

Published:2025-05-14

摘要/Abstract

摘要： 为对桂花浸膏副产物即桂花渣的加工适应性进行考察和评价以及为其合理利用提供参考，本研究对真空微波干燥（vacuum microwave drying，VMD）、真空冷冻干燥（vacuum freeze drying，VFD）、热泵干燥（heat pump drying，HPD）制备的桂花渣的物理性质、营养成分、抗氧化和酪氨酸酶抑制活性进行研究。结果表明：VFD桂花渣色泽良好，ΔE和褐变指数最低，分别为14.26±0.53和12.43±0.65，具有最高的总酚、总黄酮含量，表现出最高的持水力和抗氧化能力。VMD桂花渣具有最高的可溶性膳食纤维、总苯乙醇苷、毛蕊花糖苷、红景天苷含量，表现出最优的持油能力和酪氨酸酶抑制活性。Pearson相关性分析表明抗氧化能力主要与总酚、总黄酮含量显著正相关，酪氨酸酶抑制活性与总苯乙醇苷、总糖、总单宁含量显著正相关。偏最小二乘判别分析可以区分不同干燥技术桂花渣，并稳定具有良好预测性。根据Topsis分析，VFD桂花渣品质最佳，VMD桂花渣优于HPD桂花渣。综上所述，桂花渣具有良好的物理性质、营养成分、抗氧化能力、酪氨酸酶抑制活性，具有作为功能性食品、美白化妆品原料的潜力，本研究为不同干燥技术桂花渣应用提供了参考。

关键词: 干燥技术；桂花渣；物理性质；营养品质；抗氧化；酪氨酸酶抑制活性

Abstract: The aim of this study was to investigate and evaluate the processing adaptability of Osmanthus fragrans pomace, a by-product of O. fragrans extract, in order to provide a reference for its rational utilization. We examined the physical properties, nutrient composition, antioxidant capacity and tyrosinase inhibitory activity of O. fragrans pomace prepared by vacuum microwave drying (VMD), vacuum freeze drying (VFD), or heat pump drying (HPD). The results showed that the VFD sample had good color with the lowest ΔE and browning index of 14.26 ± 0.53 and 12.43 ± 0.65, respectively, and possessed the highest contents of total phenols and total flavonoids, and exhibited the highest water-holding capacity and antioxidant capacity. The VMD sample possessed the highest contents of soluble dietary fiber, total phenylethanol glycosides, actecoside, and salidroside, and exhibited the strongest oil-holding capacity and tyrosinase inhibitory activity. Pearson correlation analysis showed that the antioxidant capacity was significantly and positively correlated with the contents of total phenols and total flavonoids, and the tyrosinase inhibitory activity was significantly and positively correlated with the contents of total phenylethanol glycosides, total sugars, and total tannins. Partial least squares-discriminant analysis (PLS-DA) could distinguish differently dried O. fragrans pomace and the proposed model was stable with good predictability. According to Topsis analysis, the VFD sample had the best quality, and the VMD sample was superior to the HPD sample. In conclusion, O. fragrans pomace has good physical properties, nutrient composition, antioxidant capacity, and tyrosinase inhibitory activity, thereby holding potential as a raw material for functional food and whitening cosmetics. This study provides a reference for the application of differently dried O. fragrans pomace.

Key words: drying technology; Osmanthus fragrans pomace; physical properties; nutritional quality; antioxidant; tyrosinase inhibitory activity

中图分类号:

TS209

郭英杰，卞建明，谢秋涛，李高阳，汪凯，朱向荣. 不同干燥技术桂花渣的品质：物理性质、营养成分、抗氧化和酪氨酸酶抑制活性[J]. 食品科学, 2025, 46(11): 281-292.

GUO Yingjie, BIAN Jianming, XIE Qiutao, LI Gaoyang, WANG Kai, ZHU Xiangrong. Quality of Differently Dried Osmanthus fragrans Pomace: Physical Properties, Nutrient Composition, Antioxidant and Tyrosinase Inhibitory Activity[J]. FOOD SCIENCE, 2025, 46(11): 281-292.

[1]	相欢，赵娟娟，黄卉，陈胜军，赵永强，刘宇航，郝志强，郝淑贤. 不同运载体对南美白对虾源虾青素消化吸收的影响[J]. 食品科学, 2025, 46(9): 80-90.
[2]	张宇硕，张家琦，赵建军，顾爱侠，秦鹏，程鑫颖，金佳桐，周茜，赵文. 改性对废弃大白菜外叶不溶性膳食纤维结构和功能性质的影响[J]. 食品科学, 2025, 46(8): 81-91.
[3]	王宝仪，胡雪芳，裴海生，翟晓娜，梁亮，李媛媛. 超微粉碎协同梯度添加麦谷蛋白改善麦麸品质特性[J]. 食品科学, 2025, 46(8): 283-292.
[4]	文静殷朝敏范秀芝史德芳姚芬于巍高虹. 食药用菌中天然活性成分调控尿酸代谢机制研究进展[J]. 食品科学, 0, (): 0-0.
[5]	文静，殷朝敏，范秀芝，史德芳，姚芬，于巍，高虹. 食药用菌中天然活性成分调控尿酸代谢机制研究进展[J]. 食品科学, 2025, 46(7): 328-336.
[6]	高莉，杨俊燕，赵英虎，季海霞，陈佳慧，郝媛，石英，郝瑞. 植物蛋白基玉米黄色素微胶囊的制备及性能评价[J]. 食品科学, 2025, 46(5): 65-74.
[7]	周曼李诚林林凯琳陈鲁易王子怡杨欣颖蒋海燕章晓雪黄晓琪周存山. 利用农业-食品生物质废弃物生物转化制备香兰素的研究进展[J]. 食品科学, 0, (): 0-0.
[8]	周曼，李诚林，林凯琳，陈鲁易，王子怡，杨欣颖，蒋海燕，章晓雪，黄晓琪，周存山. 利用农业-食品生物质废弃物生物转化制备香兰素的研究进展[J]. 食品科学, 2025, 46(2): 248-259.
[9]	相欢路美明陈胜军黄卉胡晓赵永强魏涯. 基于虚拟筛选、分子对接和细胞模型筛选乌鳢源抗炎肽[J]. 食品科学, 0, (): 0-0.
[10]	相欢，路美明，陈胜军，黄卉，胡晓，赵永强，魏涯. 基于虚拟筛选、分子对接和细胞模型筛选乌鳢源抗炎肽[J]. 食品科学, 2024, 45(24): 100-107.
[11]	孙雨佳, 李帝明, 刘彦涛, 李鹏飞, 孙福生, 张艳, 杨楠. 罗望子多糖对无麸质马铃薯淀粉面糊特性及面包品质的影响[J]. 食品科学, 2024, 45(20): 115-122.
[12]	肖佳豪, 张群, 潘兆平, 李涛, 孙恬, 江盛宇, 李绮丽, 付复华. 低温超微粉碎对茶枝柑果肉粉理化性质和功能特性的影响[J]. 食品科学, 2024, 45(20): 220-231.
[13]	孙雨佳李帝明刘彦涛李鹏飞孙福生张艳杨楠. 罗望子多糖对无麸质马铃薯淀粉面糊特性及面包品质的影响[J]. 食品科学, 0, (): 0-0.
[14]	林晓婕苏昊梁璋成陈秉彦林晓姿何志刚李维新. 红曲糟抗热肽的制备及其对酿酒酵母抵御热激氧化行为的影响[J]. 食品科学, 0, (): 0-0.
[15]	林晓婕, 苏昊, 梁璋成, 陈秉彦, 林晓姿, 汪少芸, 何志刚, 李维新. 红曲糟抗热肽的制备及其对酿酒酵母热激氧化耐受性的影响[J]. 食品科学, 2024, 45(19): 49-56.

不同干燥技术桂花渣的品质：物理性质、营养成分、抗氧化和酪氨酸酶抑制活性

Quality of Differently Dried Osmanthus fragrans Pomace: Physical Properties, Nutrient Composition, Antioxidant and Tyrosinase Inhibitory Activity

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价