食品与机械2017，Vol.33Issue(11)：143-146,211,5.
干燥方式对无核紫葡萄品质及抗氧化活性的影响
Effects of different drying methods on the quality and antioxidant activity of seedless purple grape
摘要
Abstract
The effects of different drying methods on the quality and antioxidant properties of seedless purple grapes were investigated in this study.Four different drying techniques including natural drying,hot-air drying,drying in the shade and vacuum freeze drying was used to dry fresh seedless purple grapes.Moreover,the total sugar,reducing sugar,fructose glucose,total acid,vitamin C,total phenol,total phenolics,total flavonoid,total flavanols,anthocyanins and sensory indicators,antioxidant capacity were detected,in order to compare the effects of different drying methods.The results showed that different drying methods obviously influenced the quality and antioxidant properties of the seedless purple grapes.The time of vacuum freeze drying and hot-air drying were found to be the shortest,3.5 days and 3 days respectively.Drying in the shade needed the longest time,lasting for 35 days.The total sugar content,total acid content,total phenolic,total flavonoids,total flavanols and anthocyanins of vacuum freeze drying were significantly higher than those of other drying methods,and the antioxidant capacity was also strongest.The correlation analysis showed that the content of phenols was related to the antioxidant capacity.In combination,vacuum freeze-drying was suitable for the drying of non-nuclear purple grapes,and could retain its nutritional and antioxidant content,and the strong antioxidant activity better.Therefore,it could be used as a suitable drying method of purple grapes.关键词
干燥/无核紫葡萄/品质/抗氧化活性Key words
drying/seedless purple grape/quality/antioxidant activity引用本文复制引用
李晓丽,王成,陶永霞,陈计峦,全龙凤,乔坤云,严淑云,刘峰娟..干燥方式对无核紫葡萄品质及抗氧化活性的影响[J].食品与机械,2017,33(11):143-146,211,5.基金项目
国家自然科学基金项目(编号:31660466) （编号:31660466）
国家农产品质量安全风险评估重大专项(编号:GJFP2017003) （编号:GJFP2017003）
新疆农业科学院青年基金项目(编号:xjnkq-2016015) （编号:xjnkq-2016015）
新疆维吾尔自治区“百名青年博士引进计划” （）
