食品科学2017，Vol.38Issue(6)：202-208,7.DOI:10.7506/spkx1002-6630-201706032
不同干燥方式对葛根全粉抗氧化性能和香气成分的影响
Effect of Different Drying Methods on the Antioxidant Properties and Aromatic Composition of Whole Flour from Pueraria lobata Roots
吴琼 1刘奕 1吴庆园 1蒋和体1
作者信息
- 1. 西南大学食品科学学院,重庆 400716
- 折叠
摘要
Abstract
The influences of hot air drying,freeze drying and vacuum drying on the basic components,antioxidant properties and aromatic composition of whole flour from Pueraria lobata roots were studied.The results indicated that the contents of starch,protein,fat and other basic components in flours produced by different drying methods were significantly different (P ＜ 0.05).The contents of total flavonoids and total phenolics in the flour prepared by freeze drying were 2.46 and 1.37 g/100 g,respectively,which were significantly higher than those obtained by the other drying methods (P ＜ 0.05).The free radical scavenging activity,reducing power and metal ion chelating ability of the flour prepared by freeze drying were found to be the highest.On the other hand,the antioxidant capacity of hot air dried flour was the lowest.Analysis by solid-phase micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) showed that a total of 43,68,66 and 64 volatile aromatic components were identified in fresh Pueraria lobata roots,and hot air dried,vacuum dried and freeze dried flours,respectively.This study found that vacuum drying and freeze drying provided better retention and even enhancement of the aroma components in fresh Pueraria lobata roots,while reducing some components contributing negatively to the flavor.关键词
葛根全粉/干燥方式/抗氧化性能/香气成分Key words
whole flour from Pueraria lobata roots/drying method/antioxidant properties/aromatic composition分类
轻工纺织引用本文复制引用
吴琼,刘奕,吴庆园,蒋和体..不同干燥方式对葛根全粉抗氧化性能和香气成分的影响[J].食品科学,2017,38(6):202-208,7.
