干燥方式对西兰花干粉理化特性及抗氧化活性的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (19): 92-96.

干燥方式对西兰花干粉理化特性及抗氧化活性的影响

杨磊磊，王然，王凤舞，王成荣*

青岛农业大学食品科学与工程学院

收稿日期:2011-09-21 修回日期:2012-08-08 出版日期:2012-10-15 发布日期:2012-09-17
通讯作者: 王成荣 E-mail:qauwcr@126.com
基金资助:
山东省现代蔬菜产业技术体系

Effect of Drying Methods on Physicochemical Properties and Antioxidant Activity of Superfine Broccoli Powder

Received:2011-09-21 Revised:2012-08-08 Online:2012-10-15 Published:2012-09-17

摘要/Abstract

摘要： 通过热风干燥、真空干燥、真空冷冻干燥对西兰花进行干燥后超微粉碎，研究不同方式干燥后西兰花超微粉的理化特性及其抗氧化活性。结果表明：热风干燥的西兰花超微粉休止角最小，流动性最大；真空干燥的西兰花超微粉容重最高；真空冷冻干燥的西兰花超微粉溶解性、持水力和持油力最大，容重最小，但其流动性最差。真空冷冻干燥的西兰花超微粉的营养品质明显优于热风干燥及真空干燥。真空冷冻干燥、真空干燥和热风干燥生产的西兰花超微粉的甲醇提取液对DPPH自由基的IC50值分别为0.130、0.210、0.245g/100mL；对O2－·的IC50值分别为0.650、0.710、0.720g/100mL，真空冷冻干燥西兰花超微粉抗氧化活性最高。

关键词: 西兰花, 热风干燥, 真空干燥, 真空冷冻干燥, 理化特性, 抗氧化活性

Abstract: Broccoli was dried by three different methods, hot air drying, vacuum drying, vacuum freeze drying before superfine comminution to investigate the effects of these three drying methods on physicochemical properties and antioxidant activity of superfine broccoli powder. The results showed that hot air drying provided superfine broccoli powder with the smallest angle of repose and the highest mobility. Vacuum dried powder had the highest specific weight. Vacuum freeze dried powder the highest water-absorbing capacity, oil-holding capacity and dissolvability but the lowest mobility. The nutritional quality of vacuum freeze dried power was much better than that of hot air dried powder and vacuum dried powder. The IC50 values of vacuum freeze dried, vacuum dried and hot air dried powder samples were 0.130, 0.210 g/100 mL and 0.245 g/100 mL for DPPH radicals, and 0.650, 0.710 g/100 mL and 0.720 g/100 mL for superoxide anion radicals, respectively. These data demonstrate that vacuum freeze dried broccoli powder has the strongest antioxidant activity.

Key words: broccoli, hot air drying, vacuum drying, vacuum freeze drying, physicochemical properties, antioxidant activity

中图分类号:

TS255.36

杨磊磊，王?然，王凤舞，王成荣*. 干燥方式对西兰花干粉理化特性及抗氧化活性的影响[J]. 食品科学, 2012, 33(19): 92-96.

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