本文已被：浏览 1292次 下载 174次
投稿时间：2018-10-29
投稿时间：2018-10-29
中文摘要: 为探讨5 种干燥方式（自然晒干、热风60 ℃干燥、热风100 ℃干燥、真空冷冻干燥、微波干燥）对铁皮石斛粉品质的影响。试验从物理特性、营养成分、活性成分三方面比较干燥方式对铁皮石斛粉的影响。结果表明：物理特性方面，真空冷冻干燥和自然晒干下色泽更接近与鲜铁皮石斛的颜色；营养成分方面，自然晒干下总氨基酸和必需氨基酸及各矿物质元素的含量最高，其次为真空冷冻干燥；活性成分方面，真空冷冻干燥下多糖、总酚和总黄酮的含量最高，其次为自然晒干。综合来看，真空冷冻干燥和自然晒干为较优的干燥方式。
Abstract:Sun drying，60℃ hot air drying，100℃ hot air drying，vacuum freezing drying and microwave drying were investigated in terms of the impact of the quality on dendrobium offcinale.From physical properties，the color of dendrobium offcinale power prepared by freezing drying and sun drying was the best.From nutritional ingredients，the content of total amino acids，essential amino acids and various mineral elements were the highest under sun drying，followed by vacuum freezing drying.From bioactive compounds，the content of polysaccharide，total phenol and total flavonoids were the highest under vacuum freeze-drying，followed by sun drying.In summary，vacuum freezing drying and sun drying were better drying methods than other three ones.
keywords: Dendrobium officinale drying method physical property nutritional ingredient bioactive compound
文章编号：201916003 中图分类号： 文献标志码：
基金项目:北京市科技计划项目（Z171100001517010）；北京市科学技术研究院青年骨干计划（201711）
| Author Name | Affiliation |
| ZHOU Si-jing，QIAO Yu-chen，LIU Gui-jun，YANG Su-ling，WANG Ping，SONG Mei-fang，MENG You-ting | Beijing Radiation Centre，Beijing 100015，China |
引用文本：
津ICP备20000603号-1