不同干燥技术桂花渣的品质比较：物理性质、营养成分、抗氧化和酪氨酸酶抑制活性

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（partial least squares discrimination analysis，PLS-DA）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, 抗酪氨酸酶

Abstract: In order to investigate and evaluate the processing adaptability of Osmanthus fragrans pomace, a by-product of Osmanthus fragrans extract, as well as to provide a reference for its rational utilization. This study investigated the physical properties, nutrient composition, antioxidant capacity and tyrosinase inhibitory activity of Osmanthus fragrans pomace prepared by vacuum microwave drying (VMD), vacuum freeze drying (VFD), and heat pump drying (HPD). The results showed that Osmanthus fragrans pomace of VFD had good colour with the lowest ΔE and browning index of 14.26±0.53 and 12.43±0.65, respectively, and possessed the highest content of total phenols and total flavonoids, and exhibited the highest water-holding capacity and antioxidant capacity. Osmanthus fragrans pomace of VMD possessed the highest soluble dietary fibre, total phenylethanol glycosides, actecoside, and sailosides, and exhibited the optimal oil holding capacity and tyrosinase inhibitory activity. Pearson correlation analysis showed that the antioxidant capacity was significantly and positively correlated mainly with the total phenol and total flavonoid contents, and the tyrosinase inhibitory activity was significantly and positively correlated with the total phenylethanol glycosides, total sugars, and total tannins contents. Partial least squares discrimination analysis (PLS-DA) could distinguish different drying techniques of Osmanthus fragrans pomace and was stable with good predictability. According to Topsis analysis, Osmanthus fragrans pomace of VFD had the best quality, and Osmanthus fragrans pomace of VMD were better than Osmanthus fragrans pomace of HPD. In conclusion, Osmanthus fragrans pomace has good physical properties, nutrients, antioxidant ability, tyrosinase inhibitory activity, and has the potential to be used as a raw material for functional food and whitening cosmetics, and this study provides a reference for the application of Osmanthus fragrans pomace with different drying techniques.

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

中图分类号:

TS205.1

郭英杰朱向荣. 不同干燥技术桂花渣的品质比较：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.

Ying-Jie GUO 向荣朱. Comparison of the qualities of Osmanthus fragrans pomace from different drying techniques: physical properties, nutrient composition, antioxidant and tyrosinase inhibitory activity[J]. FOOD SCIENCE.

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