食品工业科技2018，Vol.39Issue(2)：10-16,21,8.DOI:10.13386/j.issn1002-0306.2018.02.003
吸湿对不同干制方式下枸杞粉活性成分及色泽变化的影响
Effect of moisture on the active components and color of Lycium barbarum powder under different drying method
摘要
Abstract
The effects of different drying methods on Lycium barbarum powder were explored to find the polysaccharides,flavonoids and carotenoids change of contents before and after moisture absorption.HPLC was adapted to assay the content changes of the main flavonoids and carotenoids of 3 kinds of drying methods.And the color changes before and after moisture absorption.The result showed that the contents of polysaccharides and carotenoids in the wolfberry powder were significantly decreased(p ＜0.05)after the same drying method.And the content of flavonoids in wolfberry powder was significantly increased (p ＜ 0.05).The content of ferulic acid,caffeic acid,the coumaric acid which in flavonoids decreased,and quercetin,rutin increased.The color parameters of L*,a* and b * showed that the three kinds of dried wolfberry powder were significantly lower than those before moisture (p ＜ 0.05).The contents of polysaccharides and carotenoids in freeze-dried wolfberry powder were higher than those in the other two methods.But the flavonoid contents were the highest in hot-air-dried wolfberry powder.Its color parameters display that color differences before moisture absorption were as follows:hot-air-dried ＞ sun-dried ＞ freezedried,after moisture absorption Color differences were freeze-dried ＞ hot-air-dried ＞ sun-dried.Overall,the moisture absorption on the different dry way under the wolfberry powder active ingredient retention and color have a negative impact.关键词
枸杞粉/干制方式/吸湿/活性成分/色泽Key words
Lycium barbarum powder/drying method/moisture/active components/color分类
轻工纺织引用本文复制引用
赵宇慧,李世瑶,徐昊,卜宁霞,刘敦华..吸湿对不同干制方式下枸杞粉活性成分及色泽变化的影响[J].食品工业科技,2018,39(2):10-16,21,8.基金项目
国家自然科学基金资助项目(31560436). （31560436）
