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投稿时间：2022-02-12
投稿时间：2022-02-12
中文摘要: 为探究不同干燥方式对脚板薯品质的影响，以自然晾干的脚板薯样品为对比，研究不同热风（40、60、80 ℃）和不同微波（480、640、800 W）干燥条件对脚板薯样品的色泽和抗氧化活性的影响。结果表明，相对于自然晾干的脚板薯样品，热风干燥的脚板薯样品褐变程度较小，色泽较好，DPPH 自由基清除率、·OH 清除率和铁离子还原力较高，总酚和总黄酮含量较低，60 ℃和80 ℃热风干燥的样品花青苷含量较高；微波干燥的脚板薯样品褐变程度较小，DPPH自由基清除率较高，·OH 清除率和铁离子还原力基本保持一致，色泽较差，花青苷含量、总酚含量和总黄酮含量均低。以上结果表明，热风干燥和微波干燥均能降低脚板薯的褐变度，但热风干燥对脚板薯品质的影响较小，综合考虑脚板薯的色泽、抗氧化活性以及能耗要求，建议采用60 ℃热风干燥处理脚板薯。
Abstract:In order to explore the effects of different drying methods on the quality of Dioscorea alata L.，the effects of hot-air drying（HAD，40 ℃，60 ℃，and 80 ℃）and microwave drying（MD，480，640，and 800 W）on the color and antioxidant activity of D.alata L.samples were determined with D.alata L.slices by natural drying（ND）as the control.The results showed that compared with ND samples，HAD samples had less browning degree，better color，higher DPPH free radical scavenging rate，·OH scavenging rate，and reducing capacity of iron ion，and lower total phenol and total flavonoid content.Additionally，60 ℃and 80 ℃HAD samples had higher anthocyanin content.Compared with the ND samples，MD samples had less browning degree，higher DPPH free radical scavenging rate，basically unchanged·OH scavenging rate and reducing capacity of iron ion，poor color，and lower anthocyanin，total phenol，and total flavonoid content.The above results indicated that both HAD and MD could reduce the browning degree of D.alata L.，but HAD had a slight effect on the quality of D.alata L.Considering the color，antioxidant activity of D.alata L.，and energy consumption requirements.It was recommended to adopt 60 ℃HAD to treat D.alata L.
文章编号：202314011 中图分类号： 文献标志码：
基金项目:江西省重点研发计划项目（20202BBFL63002）；江西省高等学校大学生创新创业训练计划项目（S202110417017）
| 作者 | 单位 |
| 夏春凤1，阚超楠1，邵勤2，肖颖慧2，高阳1，2，3* | 1.宜春学院化学与生物工程学院，江西 宜春 336000；2.宜春学院生命科学与资源环境学院，江西 宜春 336000；3.江西省高等学校硒农业工程技术研究中心，江西 宜春 336000 |
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