茎瘤芥的气体射流冲击干燥动力学及多酚降解动力学特征

doi:10.7506/spkx1002-6630-20200308-126

食品科学 ›› 2021, Vol. 42 ›› Issue (5): 106-114.doi: 10.7506/spkx1002-6630-20200308-126

茎瘤芥的气体射流冲击干燥动力学及多酚降解动力学特征

李文峰，张向阳，王翠，林兰婷，陈小平，屈阳，张雪梅，林瑶，谭飔，郑俏然，高晓旭

（长江师范学院现代农业与生物工程学院，重庆 408000）

出版日期:2021-03-15 发布日期:2021-03-29
基金资助:
重庆市教育委员会科学技术研究项目（KJQN201801436）；重庆市自然科学基金面上项目（cstc2019jcyj-msxmX0141）

Drying Kinetics and Polyphenol Degradation Kinetic Characteristics in the Swollen Succulent Stem of Tumorous Stem Mustard during Air-Impingement Jet Drying

LI Wenfeng, ZHANG Xiangyang, WANG Cui, LIN Lanting, CHEN Xiaoping, QU Yang, ZHANG Xuemei, LIN Yao, TAN Si, ZHENG Qiaoran, GAO Xiaoxu

(School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408000, China)

Online:2021-03-15 Published:2021-03-29

摘要/Abstract

摘要： 为了阐明气体射流冲击干燥过程中茎瘤芥的干燥动力学和多酚降解动力学特征，分别在40、50 ℃和60 ℃下对茎瘤芥进行气体射流冲击干燥，利用8 个薄层干燥模型探究干燥动力学特征；利用4 个反应动力学模型探究茎瘤芥多酚单体的降解动力学特征。结果表明：与热风干燥相比，气体射流冲击干燥对茎瘤芥的干燥效率更高且所干燥茎瘤芥褐变程度更轻。茎瘤芥的干燥速率随着气体射流冲击干燥温度的升高而增加，该过程的茎瘤芥水分散失行为可以用Modified Page模型进行描述和预测。液相色谱-质谱联用分析发现气体射流冲击干燥会导致茎瘤芥中对香豆酸、阿魏酸、芸香柚皮苷、柚皮苷、橙皮苷、枸橘苷和橙皮素的降解。其中，橙皮苷、芸香柚皮苷、枸橘苷、柚皮苷、橙皮素和对香豆酸的降解符合二级反应动力学，且显著影响茎瘤芥的抗氧化活性。气体射流冲击干燥过程中，茎瘤芥多酚的降解是典型的非自发吸热反应。本研究为进一步改进茎瘤芥的气体射流冲击干燥品质提供了理论参考。

关键词: 茎瘤芥；气体射流冲击干燥；干燥特性；多酚；降解

Abstract: To elucidate the characteristics of drying kinetics and polyphenol degradation kinetics in the swollen succulent stem of tumorous stem mustard during air-impingement jet drying, the drying was carried out at 40, 50 and 60 ℃. The drying kinetic data were fitted to eight thin-layer drying models. The kinetic characteristics of the degradation of monomeric polyphenols were studied using four reaction kinetics models. The results showed that air-impingement jet drying could result in higher drying efficiency and lighter browning as compared with hot air drying. The drying rate was increased with drying temperature. The Modified Page model could be used to describe and predict the dehydration behavior. Liquid chromatography-mass spectrometry analysis showed that coumaric acid, ferulic acid, narirutin, naringin, hesperidin, lyciferin and hesperidin degraded during the drying process. The degradation of hesperidin, narirutin, lyciferin, pomelin, hesperidin and coumaric acid conformed to second-order reaction kinetics, and seriously affected the antioxidant activity. The degradation of polyphenols taking place during the drying process was a typical nonspontaneous and endothermic reaction. This study provides a theoretical reference for further improving the air-impingement jet drying of tumorous stem mustard.

Key words: tumor stem mustard; air-impingement jet drying; drying characteristics; polyphenols; degradation

中图分类号:

TS255.36

李文峰，张向阳，王翠，林兰婷，陈小平，屈阳，张雪梅，林瑶，谭飔，郑俏然，高晓旭. 茎瘤芥的气体射流冲击干燥动力学及多酚降解动力学特征[J]. 食品科学, 2021, 42(5): 106-114.

LI Wenfeng, ZHANG Xiangyang, WANG Cui, LIN Lanting, CHEN Xiaoping, QU Yang, ZHANG Xuemei, LIN Yao, TAN Si, ZHENG Qiaoran, GAO Xiaoxu. Drying Kinetics and Polyphenol Degradation Kinetic Characteristics in the Swollen Succulent Stem of Tumorous Stem Mustard during Air-Impingement Jet Drying[J]. FOOD SCIENCE, 2021, 42(5): 106-114.

[1]	刘佳欣李灿婴蒋超男李伊涵程园葛永红. 外源褪黑素对南果梨果实贮藏品质和细胞壁降解酶的影响[J]. 食品科学, 0, (): 0-0.
[2]	彭军炜邹金浩苏小军李清明. 不同烹饪方式对淮山结构和糊化性质的影响[J]. , 0, (): 0-0.
[3]	黄天姿李瑞娟杨淑霞张璐梁锦王丹白俊青罗安伟. 电子束辐照对不同品种猕猴桃品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	任爱清孟祥勇. 不同干燥处理对黑木耳粉理化特性和微观结构的影响[J]. 食品科学, 0, (): 0-0.
[5]	吕静祎丁思杨张俊虎徐冬乐孙明宇张潆支葛永红励建荣. ‘金冠’和‘富士’苹果采后活性氧相关代谢差异比较[J]. , 0, (): 0-0.
[6]	黄鸿晖，顾里娟，李美琳，郑永华，金鹏. 褪黑素处理对草莓品质与活性氧代谢的影响[J]. 食品科学, 2021, 42(15): 187-193.
[7]	吕静祎，丁思杨，张俊虎，徐冬乐，孙明宇，张潆支，葛永红，励建荣. ‘金冠’和‘富士’苹果采后活性氧相关代谢差异比较[J]. 食品科学, 2021, 42(15): 194-199.
[8]	陈磊，黄杰，杨瑞，周忠雨，毕秀芳，刘晓翠. 臭氧结合气调包装对毛竹笋的保鲜作用[J]. 食品科学, 2021, 42(15): 200-205.
[9]	郭欣，林育钊，林河通，李倩，段睿琦，朱文婧. 壳聚糖处理对西番莲果实感病指数、抗病相关酶活性和抗病物质含量的影响[J]. 食品科学, 2021, 42(15): 206-212.
[10]	付安珍，左进华，王清，高丽朴，马丽丽，白春美，闫志成，牟建楼. 茉莉酸甲酯处理对青圆椒采后冷害生理与营养品质的影响[J]. 食品科学, 2021, 42(15): 213-219.
[11]	杨阳阳刘志恬李永才毕阳卢玉慧谢鹏东. 吡啶二羧酸处理对梨果黑斑病控制作用及其抑菌机理[J]. 食品科学, 0, (): 0-0.
[12]	王懿侯媛媛马钰晴朱璇郑永华金鹏. 甘氨酸甜菜碱处理对桃果实冷害及AsA-GSH循环代谢的影响[J]. , 0, (): 0-0.
[13]	王懿, 侯媛媛, 马钰晴, 朱璇, 郑永华, 金鹏. 甘氨酸甜菜碱处理对桃果实冷害及抗坏血酸-谷胱甘肽循环代谢的影响[J]. 食品科学, 2021, 42(13): 158-165.
[14]	魏亚楠，Esrat Mahmud SILVY，彭慧，杨乾，王霆，贠建民，毕阳. 采前苯丙噻重氮喷洒抑制采后双孢菇的软化[J]. 食品科学, 2021, 42(13): 193-199.
[15]	徐呈祥，郑福庆，马艳萍，张少平，陈小婷，叶思敏. 贮藏温度对耐贮性不同的柑橘品种果皮蜡质含量及其化学组成的影响[J]. 食品科学, 2021, 42(13): 223-232.

茎瘤芥的气体射流冲击干燥动力学及多酚降解动力学特征

Drying Kinetics and Polyphenol Degradation Kinetic Characteristics in the Swollen Succulent Stem of Tumorous Stem Mustard during Air-Impingement Jet Drying

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