摘要
为拓展药食同源植物资源龙牙百合的应用,研究高品质龙牙百合粉的制备方法,本实验拟考察不同的护色工艺和干燥工艺组合对龙牙百合粉产品质量的影响。以新鲜龙牙百合为原料,分别考察护色工艺(蒸汽烫漂和热水烫漂)和干燥工艺(常压热风干燥和真空微波干燥)的不同组合对龙牙百合粉感官品质、化学质量指标及抗氧化能力等功能品质的影响。结果表明,与传统工艺(热水烫漂结合常压热风干燥)比较,蒸汽烫漂结合真空微波干燥的工艺组合使龙牙百合粉产品总多糖、总黄酮和总多酚含量分别提高了24%、19%和37%。采用真空微波干燥制备的百合粉其体外抗氧化能力均强于热风干燥产品,其中蒸汽烫漂结合真空微波干燥工艺组合制备的百合粉体外抗氧化能力最强,其总还原能力、DPPH·和·OH清除能力的IC_(50)分别为17.24、12.00和10.21 mg/mL,显著低于传统工艺产品的IC_(50)值42.38、18.77和16.56 mg/mL。蒸汽烫漂结合真空微波干燥工艺组合制备的龙牙百合粉产品综合品质明显优于其他考察的工艺组合,可作为高品质百合粉的工艺选项之一。
In order to expand the application of medicinal and edible plant resources of Lilium brownii and develop high-quality Lilium brownii powder,the effect of several different color protection and drying process combinations on the quality of Lilium brownii powder was studied.The effects of color protection processes(steam blanching and hot water blanching)and drying processes(atmospheric hot wind drying and vacuum microwave drying)on the sensory quality,chemical quality and antioxidant capacity of fresh Lilium brownii were investigated.The results showed that compared with the traditional process(hot water blanching combined with hot wind drying),the combination of steam blanching and vacuum microwave drying increased the contents of total polysaccharides,flavonoids and polyphenols by 24%,19%and 37%,respectively.And the antioxidant capacity of Lilium brownii powder prepared by vacuum microwave drying was stronger than that by hot wind drying.The antioxidant capacity of Lilium brownii powder prepared by steam blanching combined with vacuum microwave drying was the strongest.The IC_(50) of total reduction capacity and DPPH·and·OH removal capacity(17.24,12.00 and 10.21 mg/mL)were significantly lower than traditional process(42.38,18.77 and 16.56 mg/mL).The comprehensive quality of Lilium brownii powder prepared by steam blanching combined with vacuum microwave drying process was obviously better than other process combinations,so it could be used as one of the process options for high-quality Lilium brownii powder.
作者
金永学
文爱华
范郁冰
郑淘
曾艺琼
郑慧
杨勇
JIN Yongxue;WEN Aihua;FAN Yubing;ZHENG Tao;ZENG Yiqiong;ZHENG Hui;YANG Yong(Department of Food and Drug Engineering,School of Pharmacy,Hunan University of Traditional Chinese Medicine,Changsha 410208,China;Hunan Ruiyuan Agriculture Co.,Ltd.,Shaoyang 422200,China;Graduate school,Hunan University of Traditional Chinese Medicine,Changsha 410208,China)
出处
《食品工业科技》
CAS
北大核心
2021年第6期144-150,共7页
Science and Technology of Food Industry
基金
湖南省现代农业产业体系建设中药材产业技术体系项目(2019)
湖南省药食同源功能性食品工程技术研究中心开放基金项目(2018YSTY03)。
关键词
龙牙百合粉
蒸汽烫漂
真空微波干燥
产品品质
Lilium brownii powder
steam blanching
vacuum microwave drying
product quality
作者简介
金永学(1997-),男,硕士研究生,研究方向:保健食品研究与开发,E-mail:1284895867@qq.com;通信作者:郑慧(1982-),女,硕士,讲师,研究方向:食品化学与营养学,E-mail:39760461@qq.com;通信作者:杨勇(1972-),男,博士,教授,研究方向:食品化学与营养学,E-mail:yangyong@hnucm.edu.cn。
