不同干燥方式对十香菜根多酚和黄酮含量及其抗氧化活性的影响

对十香菜根分别进行自然风干、热风干燥、真空干燥、微波干燥、真空冷冻干燥处理,并对其总酚与总黄酮含量及抗氧化活性进行测定,研究不同干燥方式对十香菜根的影响。结果表明,真空冷冻干燥处理后十香菜根具有较高的功能性成分和抗氧化能力,多酚含量为6.672%,黄酮含量为4.784%,DPPH·清除率为60.081%,羟基自由基清除率为25.958%,ABTS+·清除率为66.148%,可作为干燥十香菜根的合适方法。

Effect of Different Drying Methods on the Polyphenol and Flavonoid Content of Root of Mentha spicata Linn. and the Antioxidant Activity

In order to investigate the effect of different drying methods on root of Mentha spicata Linn., the total phenolic, flavonoids contents in the root and the antioxidant activities were determined after natural air drying, hot air drying, vacuum drying, freeze drying and microwave drying, respectively. Results showed that, the root of Mentha spicata Linn. had higher level of functional ingredients and better antioxidant capacity after freeze drying processing, the contents of polyphenol and flavonoid were 6.627% and 4.784%, respectively, and the clearance rates of DPPH, hydroxyl, and ABTS+ free radicals were 60.081%, 25.958% and 66.148%, respctively. The freeze drying could be used for processing root of Mentha spicata Linn. properly.