不同干燥方式对油菜蜂花粉色泽、酚酸含量和抗氧化活性的影响

doi:10.7506/spkx1002-6630-20210204-071

食品科学 ›› 2021, Vol. 42 ›› Issue (17): 76-83.doi: 10.7506/spkx1002-6630-20210204-071

不同干燥方式对油菜蜂花粉色泽、酚酸含量和抗氧化活性的影响

周子丹，彭文君，倪家宝，毕延祥，方小明，刘素纯

（1.湖南农业大学食品科学技术学院，湖南长沙 410128；2.中国农业科学院蜜蜂研究所，北京 100093）

发布日期:2021-09-29
基金资助:
国家自然科学基金面上项目（31871861）；国家自然科学基金青年科学基金项目（31501548）；现代农业产业技术体系（蜜蜂）建设专项（CARS-44-KXJ17）；中国农业科学院科技创新工程项目（CAAS-ASTIP-2015-IAR）

Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen

ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun

(1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2. Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China)

Published:2021-09-29

摘要/Abstract

摘要： 为了探究不同干燥方式对油菜蜂花粉品质的影响，本实验测定自然晾晒、热风、中短波红外、真空冷冻和真空脉动5 种干燥方式处理油菜蜂花粉的干燥特性、色泽、酚酸含量以及抗氧化活性，并分析油菜花粉微观结构和品质变化的内在联系。结果表明，中短波红外干燥速率最快；自然晾晒耗时最长，色泽劣变最严重；真空脉动干燥油菜蜂花粉铁离子还原力最强（（1 961.11±4.42）mmol/g），比新鲜油菜蜂花粉提高了24.78%，色差值最小（0.98±0.04）。此外，5 种干燥方式均显著提高了油菜蜂花粉的铁离子还原力及绿原酸、香草酸和芥子酸含量（P＜0.05），而各干燥处理对于对香豆酸含量影响不明显。相关性分析显示，对香豆酸含量与总色差显著负相关（P＜0.05），与L*值显著正相关（P＜0.05）。聚类分析显示，自然晾晒与其他4 种干燥方式相似度为0；热风干燥与中短波红外干燥相似度高达84.11%。聚类分析与主成分分析很好地体现了5 种干燥方式之间的差异。综合分析不同方式干燥的油菜蜂花粉品质，在低温（45 ℃）干燥条件下，真空脉动干燥能较好地保护油菜蜂花粉的微观结构和色泽，且能显著提高其绿原酸、香草酸、芥子酸含量及铁离子还原力（P＜0.05），是一种具有良好应用前景的蜂花粉干燥方式。

关键词: 干燥方式；油菜蜂花粉；色泽；酚酸；抗氧化活性；微观结构

Abstract: This study aimed to explore the effect of different drying methods: sun drying, hot air drying, short- and medium-wave infrared drying, freeze drying and pulsed vacuum drying on the drying characteristics, color, phenolic acid contents, and antioxidant activity in vitro of rape bee pollen. The relationship between microstructure and quality changes was investigated as well. The results showed that the fastest drying rate was observed with infrared radiation drying. Sun drying took the longest time, and resulted in the severest color deterioration. Among the five drying methods, rape bee pollen subjected to pulsed vacuum drying had the highest ferric ion reducing antioxidant power (FRAP) ((1 961.11 ± 4.42) mmol/g), which was 24.78% higher than that of fresh rape bee pollen, and it also had the lowest ΔE value (0.98 ± 0.04). Besides, FRAP and the contents of chlorogenic acid, vanillic acid and sinapic acid in rape bee pollen were significantly after drying (P < 0.05), while no significant change was observed in the content of p-coumalic acid. Correlation analysis showed that the content of p-coumalic acid was significantly negatively correlated with ΔE (P < 0.05) but positively correlated with L* value (P < 0.05). Clustering analysis showed that the similarity between sun drying and four other drying methods was 0. The similarity between hot air drying and infrared radiation drying was 84.11%. The differences between these five drying methods were clearly determined by clustering analysis (CA) and principal component analysis (PCA). Collectively, pulsed vacuum drying can protect the microstructure and color of rape bee pollen at low drying temperature (45 ℃) while significantly increasing the contents of chlorogenic acid, vanillic acid and sinapic acid and antioxidant activity (P < 0.05), suggesting its great potential in drying bee pollen.

Key words: drying methods; rape bee pollen; color; phenolic acids; antioxidant activity; microstructure

中图分类号:

TS205.1

周子丹，彭文君，倪家宝，毕延祥，方小明，刘素纯. 不同干燥方式对油菜蜂花粉色泽、酚酸含量和抗氧化活性的影响[J]. 食品科学, 2021, 42(17): 76-83.

ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun. Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen[J]. FOOD SCIENCE, 2021, 42(17): 76-83.

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不同干燥方式对油菜蜂花粉色泽、酚酸含量和抗氧化活性的影响

Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen

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