食品与发酵工业2016，Vol.42Issue(5)：120-125,6.DOI:10.13995/j.cnki.11-1802/ts.201605021
干燥方法对黄秋葵抗氧化能力的影响
Effects of drying methods on antioxidant capacities of okra fruit
摘要
Abstract
In order to research the effects of drying methods on the quality of fresh okra,the drying process was optimized.The dietary fiber,pectin and flavonoid were determined in different drying methods,including hot-air drying (HD),freeze drying (FD),microwave drying (MD) and natural drying (ND).The nutrition and antioxidant capacity of okra fruits were then evaluated.The results showed that total dietary fiber,sugar,protein and ash contents were not affected by the drying methods.Among four drying methods,the FD has the highest soluble dietary fiber (14.21％),pectin (7.38％),flavonoid (1.72％) and Vc (322.7 mg/kg) content,it had no significant difference with fresh okra fruits (P ＞ 0.05).The total phenol content of okra fruits were decreased after drying in all four meth-ods.The total reducing capacity of okra fruits dehydrated by ND was the lowest (0.767 mmol/L),but other drying methods were almost the same as fresh okra (0.856 mmol/L).For the scavenging capacities against DPPH and · OH,FD sample and fresh fruits were better than other frying methods.However,the scavenging capacity against O2-· of fresh okra was significantly higher than any other drying method.Therefore,freeze drying method,which could retain the nutrition and antioxidant capacity of fresh okra,should be the primary processing method in ready-toeat okra food processing.Air drying method has the advantages on low cost,large processing load,and higher pectin content,and can be used in drying of further processing of dehydrated okra products.关键词
黄秋葵/干燥方法/膳食纤维/果胶/黄酮/总酚/抗氧化能力Key words
okra/drying method/dietary fiber/pectin/flavonoid/total phenol/antioxidant capacity引用本文复制引用
徐康,杜金华..干燥方法对黄秋葵抗氧化能力的影响[J].食品与发酵工业,2016,42(5):120-125,6.基金项目
泰安市大学生科技创新行动计划(No.2014D012)资助 （No.2014D012）
