不同热风干燥温度对苦瓜干品质的影响(英文)

[目的]研究不同温度干燥后苦瓜干制品的理化及抗氧化活性的影响。[方法]通过不同的热风温度(40、50、60、70、80℃)对苦瓜进行干燥。[结果]热风50℃苦瓜干制品多酚含量为2.83 mg/g,含量最高;热风干燥60℃的苦瓜干制品黄酮含量为2.584 mg/g,含量最高。不同的干燥温度对苦瓜中多酚的抗氧化能力的影响较大,差异明显,清除DPPH·自由基能力最强的是热风干燥50℃,其IC_(50)=0.015 mg/ml,热风干燥80℃ABTS+的清除能力最强,其IC_(50)=0.068 9 mg/ml。[结论]综合考虑,热风干燥50℃对苦瓜干品质的影响最小。

Influence of Different Drying Temperatures on Quality of Balsam Pear Slices

[Objective] The aim was to investigate the effects of different drying temperatures on the physiochemical properties and antioxidant activity of balsam pear slices. [Method] Balsam pear slices were dried at different hot air temperatures, 40, 50, 60, 70 and 80 ℃. [Result] The polyphenols content was highest (2.83 mg/g) in the balsam pear slices dried at 50 ℃, and the flavonoids content was highest (2.584 mg/g) in those dried at 60 ℃. Different drying temperatures had a great impact on the antioxidant capacity of polyphenols in balsam pear. The balsam pear slices dried at 50 ℃ showed the strongest capacity for scavenging DPPH free radicals with IC50 of 0.015 mg/ml, and those dried at 80 ℃ showed the strongest capacity for removing ABTS free radicals with IC50 of 0.0689 mg/ml. [Conclusion] The hot air temperature of 50 ℃ had the least impact on the quality of balsam pear slices.