食品工业科技Issue(11)：249-252,4.
干燥和粉碎方法对杨梅渣中总酚和花色苷含量的影响
Effect of drying and grinding on the contents of polyphenolics and anthocyanins in bayberry pomace
摘要
Abstract
Effect of drying and grinding on the contents of polyphenolics and anthocyanins in bayberry pomace had been studied.After being dried,11.4% ~ 20.3% of total polyphenolics and 43.8% ~ 48.3% of anthocyanins were lost in the bayberry pomace.More polyphenolics and anthocyanins were recovered with microwave drying and vacuum-microwave drying than those of air drying,and the drying rates of the microwave drying and vacuum-microwave drying was significantly higher than that of the air drying.The average granularity of the bayberry powder was 5 ~ 20μm after the dried pomace being ground with an ultra-fine pulverizer.The determined contents of the total polyphenolics and anthocyanins in the ultra-fine ground bayberry powder were higher than those with only pulverizer ground samples.The results indicated that microwave drying and ultra-fine grinding might be good methods for retaining of total polyphenolics and anthocyanins in bayberry pomace.关键词
杨梅渣/干燥/粉碎/总酚/花色苷Key words
bayberry pomace/drying/grinding/total phenolics/anthocyanins分类
轻工纺织引用本文复制引用
方忠祥,吴丹,陈健初,刘东红,叶兴乾,孙金才..干燥和粉碎方法对杨梅渣中总酚和花色苷含量的影响[J].食品工业科技,2011,(11):249-252,4.基金项目
浙江省重大科技专项 （）
