食品科学2012，Vol.33Issue(19)：92-96,5.
干燥方式对西兰花超微粉理化特性及抗氧化活性的影响
Effect of Drying Methods on Physicochemical Properties and Antioxidant Activity of Superfi ne Broccoli Powder
摘要
Abstract
Broccoli was dried by three different methods, hot air drying, vacuum drying, vacuum freeze drying before superfi ne comminution to investigate the effects of these three drying methods on physicochemical properties and antioxidant activity of superfi ne broccoli powder. The results showed that hot air drying provided superfi ne broccoli powder with the smallest angle of repose and the highest mobility. Vacuum dried powder had the highest specifi c 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.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Key words
broccoli/hot air drying/vacuum drying/vacuum freeze drying/physicochemical properties/antioxidant activity分类
轻工纺织引用本文复制引用
杨磊磊,王然,王凤舞,王成荣..干燥方式对西兰花超微粉理化特性及抗氧化活性的影响[J].食品科学,2012,33(19):92-96,5.基金项目
山东省现代蔬菜产业技术体系(SDSXDSCCYJSTX) （SDSXDSCCYJSTX）
