食品与发酵工业2017，Vol.43Issue(2)：129-133,5.DOI:10.13995/j.cnki.11-1802/ts.201702022
不同干燥方法对冬瓜皮活性成分的影响
Effects of different drying methods on the content of active components of wax gourd peel
摘要
Abstract
The trends of wet wax gourd peel moisture ratio (MR) of the atmospheric microwave drying,vacuum microwave drying,hot air drying and vacuum drying were studied.Effects of this four drying and freeze-drying on the active components flavonoids,polyphenols,triterpenoids content were compared.The result showed that with the increase of dry power or temperature,the water drying rate of wet wax gourd peel under the condition of same power or temperature,vacuum drying was faster than atmospheric microwave drying and vacuum drying was slightly faster than hot air drying.The order of the four methods of active components retention was that vacuum microwave drying ＞ vacuum drying ＞ atmospheric microwave drying ＞ hot air drying.关键词
干燥法/黄酮类/多酚类/三萜类物质Key words
drying method/flavonoid/polyphenol/triterpenoids引用本文复制引用
陈月华,李嘉,符锋,王娜,王丹蕾,覃东霞,范会平..不同干燥方法对冬瓜皮活性成分的影响[J].食品与发酵工业,2017,43(2):129-133,5.基金项目
公益性行业(农业)科研专项经费资助(201303079) （农业）
