安徽农业科学2017，Vol.45Issue(16)：86-88,3.
不同热风干燥温度对苦瓜干品质的影响
The Influence of Different Hot-air Drying Temperatures on Quality of Dried Balsam Pear
摘要
Abstract
[Objective] To investigate the influence of different hot-air drying temperatures on quality of dried balsam pear.[Method] To dry balsam pear in different hot-air temperatures (40,50,60,70,80 ℃),the dried balsam pear's physical and chemical and antioxidant activity under different temperatures were analyzed.[Result] The results showed that hot-air drying of 50 ℃ balsam pear dry products polyphenols content is 2.83 mg/g,that is the highest level.Hot-air drying of 60 ℃ balsam pear dry products flavonoids content is 2.584 mg/g,that is the highest level.Different drying temperatures cause a great influence on the balsam pear polyphenols' s antioxidant capacity,the difference is obvious.The strongest removal of DPPH free radical ability is hot air drying 50 ℃,the IC50 =0.015 0 mg/mL,the strongest removal of ABTS ability is hot air drying 80 ℃,the IC50 =0.068 9 mg/mL.Comprehensive consideration,hot-air drying at 50 ℃ has the minimal impact on dried balsam pear quality.[Conclusion] The study can provide theoretical basis for deep processing of dried balsam pear.关键词
苦瓜干/热风干燥/理化特性/抗氧化性Key words
Dried balsam pear/Hot-air drying/Physical and chemical features/Antioxidant activity分类
轻工纺织引用本文复制引用
谷俊华,黄斐..不同热风干燥温度对苦瓜干品质的影响[J].安徽农业科学,2017,45(16):86-88,3.
