摘要
该研究以枸杞为研究对象,分析不同干燥温度(40、50、60℃)、溶液浸泡(碳酸钠、亚硫酸钠、柠檬酸)以及阶段变温对枸杞的干燥特性、多糖、总酚、总黄酮、甜菜碱、类胡萝卜素、抗氧化能力和色泽的影响。结果表明:提高干燥温度、溶液浸泡预处理以及阶段变温干燥都能有效的缩短干燥时间。变温干燥枸杞中的多糖含量最高,溶液浸泡预处理后干燥的枸杞中总黄酮、甜菜碱、类胡萝卜素含量最高,采用亚硫酸钠溶液处理的DPPH自由基清除能力(76.11%)最高、总色差△E(5.92)最小,采用变温干燥(40℃,10 h;50℃,10 h;60℃,10 h;40℃,至结束)的总酚含量(10.24 mg GAE/g)最高。聚类分析结果表明,4类干燥方式之间存在差异,自然晾晒与其它干燥方式差异最大。相关性分析表明,枸杞的多糖、总酚、总黄酮、甜菜碱、类胡萝卜素含量之间存在相关性,除甜菜碱含量外,DPPH自由基清除能力与其它品质指标在统计学上无显著的相关性。采用溶液浸泡的方式可以保证枸杞品质的同时有效缩短干燥时间。该研究结果为枸杞干燥加工技术提升提供参考。
This study investigated the quality of goji berries by analyzing the effects of three drying temperatures(40,50,and 60℃),immersion pretreatments in sodium carbonate,sodium sulfite,and citric acid solutions,and staged temperature variations on drying characteristics,polysaccharide,total phenolic,total flavonoid,betaine,carotenoid contents,2,2-diphenyl-1-picrylhydrazyl(DPPH)scavenging capacity and color.Results indicated that increasing the drying temperature,applying solution immersion pretreatments,or utilizing staged temperature variations shortened the drying time of goji berries.Specifically,goji berries dried using staged temperature variations exhibited the highest polysaccharide content,while those pretreated by immersion before drying showed higher levels of total flavonoids,betaine,and carotenoids.Additionally,goji berries pretreated with sodium sulfite solution demonstrated the highest DPPH scavenging capacity(76.11%)and the lowest total chromatic aberration(ΔE=5.92).In contrast,those dried using staged temperature variations(40℃for 10 h,followed by 50℃for 10 h,60℃for 10 h,and finally 40℃until the completion of the drying process)revealed the highest total phenolic content(10.24 mg GAE/g).Cluster analysis indicated differences among the four drying methods,with natural sun drying displaying the greatest disparity compared with the other methods.Correlation analysis revealed correlations among polysaccharide,total phenolic,total flavonoid,and carotenoid contents.Except for betaine,the DPPH scavenging capacity showed an insignificant correlation with the other quality indices.Immersion pretreatment technology can produce high-quality dried goji berries while reducing drying time.These results provide a reference for improving the drying and processing technology of goji berries.
作者
王庆惠
罗燕
杨莉玲
刘佳
马文强
朱占江
王军
孟新涛
WANG Qinghui;LUO Yan;YANG Liling;LIU Jia;MA Wenqiang;ZHU Zhanjiang;WANG Jun;MENG Xintao(Agricultural Equipment Institute,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;College of Mechanical and Electronic Engineering,Xinjiang Agricultural University,Urumqi 830052,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Institute of Agricultural Products Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)
出处
《食品工业科技》
北大核心
2025年第8期202-210,共9页
Science and Technology of Food Industry
基金
“天山英才”培养计划青年科技拔尖人才项目—青年科技创新人才培养项目(2022TSYCCX0069)
“天山创新团队计划”项目(2023D14019)
自治区重点研发计划项目子课题(2023B02009-2)
自治区公益性科研院所基本科研业务费专项(KY2022013)。
关键词
热风干燥
枸杞
品质
干燥特性
处理条件
聚类分析
相关性分析
hot air drying
goji berries
quality
drying characteristics
treatment conditions
cluster analysis
correlation analysis
作者简介
王庆惠(1980-),女,博士,研究员,研究方向:农产品加工技术及装备,E-mail:510945070@qq.com;通信作者:王军(1988-),男,博士,副教授,研究方向:果蔬贮藏与加工,E-mail:jun.wang@nwafu.edu.cn;通信作者:孟新涛(1985-),女,硕士,副研究员,研究方向:农产品贮运与加工,E-mail:mengxintao_929@126.com。
