现代食品科技2017，Vol.33Issue(10)：164-170,267,8.DOI:10.13982/j.mfst.1673-9078.2017.10.024
煮炸和冷冻干燥对鹿茸中脂溶性成分及色差的影响
Effect of Boiled Water Drying and Vacuum Freeze Drying on the Fat-soluble Components and Color of Antler Velvet in Sika Deer (Cervus nippon)
摘要
Abstract
The effects of processing technologies (vacuum freeze-drying and boiled water-drying) on the fatty acids,cholesterol and color of antler velvet in sika deer (Cervus nippon) were investigated in this study.The results identified that there were sixteen fatty acids in vacuum freeze-drying antler velvet (VFDA) and thirteen in boiled water-drying velvet antler (BWDA).The total content of fatty acid was significantly higher (p＜0.05) in VFDA than in BWDA.The atherogenic index (AI) in BWDA and VFDA was 1.95 and 1.77,and thrombogenic index (TI) values in BWDA and VFDA were 2.44 and 2.32,respectively.The content of cholesterol in VFDA and BWDA were 2.95±0.16 and 2.67±0.09 mg/g,respectively.The values of a*,b* and h in VFDA were significantly different (p＜0.01) in BWDA.The values of a* in VFDA were significantly (p＜0.01) higher than in BWDA,while b* and h in VFDA were significantly lower than in BDWA.This showed that VFDA was brighter,more red and blue than BWDA.These results suggested that the compositions of antler velvet were strongly influenced by processing technologies,and vacuum freeze drying was an effective technique to preserve the fat-soluble components and aberration of drying velvet antler.关键词
梅花鹿鹿茸/真空冷冻干燥/煮炸干燥/脂溶性成分/色差Key words
sika deer (Cervus nippon) antler velvet/vacuum freeze-drying/boiled water-drying/fat-soluble components/color引用本文复制引用
侯召华,刘畅,任贵兴..煮炸和冷冻干燥对鹿茸中脂溶性成分及色差的影响[J].现代食品科技,2017,33(10):164-170,267,8.基金项目
公益性行业(农业)科研专项经费(201303069) （农业）
