食品科学2017，Vol.38Issue(9)：138-142,5.DOI:10.7506/spkx1002-6630-201709022
干燥方法对枸杞营养和功能成分的影响
Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods
摘要
Abstract
The color,major nutrient contents,amino acid composition,and bioactive composition of Chinese wolfberry dried by two different drying methods,i.e.,natural air drying and hot-air drying after removal of the wax layer were analyzed.The results indicated that there was a significant difference in color crude fat and carotenoid contents and amino acid composition between both dried samples.Natural air-dried Chinese wolfberry had a brighter color,a greater loss in crude fat content and a smaller loss in carotenoid and amino acid contents compared with the other drying method.Furthermore,the former showed better retention of the major nutrients and functional components.Although requiring a longer time,natural air drying had less impacts on the color,nutritional and functional components of Chinese wolfberry.关键词
枸杞/干燥/营养成分/功能成分/影响Key words
Chinese wolfberry/drying/nutritional components/bioactive components/influence分类
轻工纺织引用本文复制引用
艾百拉·热合曼,王璇,赵亮,许多元,孙慧琴,籍保平,周峰..干燥方法对枸杞营养和功能成分的影响[J].食品科学,2017,38(9):138-142,5.基金项目
民勤红枣、民勤枸杞有效成分和营养成分检测分析项目(201505510610433) （201505510610433）
