摘要
新鲜银杏果经预处理后分别采用热风干燥、微波真空干燥、真空喷雾干燥、远红外干燥和冷冻干燥方法制备银杏全粉,研究不同干燥方法对银杏全粉蛋白质、总糖、黄酮、色差、持水性和持油性及其乙醇提取物抗氧化能力的影响。结果表明:冷冻干燥、真空喷雾干燥和微波真空干燥对银杏全粉中蛋白质、糖类和黄酮的影响较小,热风干燥对银杏全粉营养成分损失较大,但能耗最低;真空喷雾干燥制备的银杏全粉的持水性、持油性和色差分别为(2.77±0.01)g/g、(1.21±0.01)g/g和13.91±0.04。5种干燥方法制备的银杏全粉乙醇提取物均具备一定的清除自由基的能力和总还原力,其中真空喷雾干燥法的DPPH·、O2-·清除能力和总还原力的IC50值分别为5.89、9.08、6.13 mg/mL,显著优于其他干燥方式,表明真空喷雾干燥是制备银杏全粉的较佳干燥方式。
Ginkgo biloba powder was prepared from ginkgo fruit by hot air drying,microwave drying,vacuum spray drying,far infrared drying and freeze drying.The effects of different drying methods on the nutritional components,physical properties and antioxidant capacity of Ginkgo biloba powder were compared.The results showed that freeze drying,vacuum spray drying and microwave vacuum drying preserved better protein,total sugar and flavonoids contents better in Ginkgo biloba powder.The hot air drying had poorer retention of nutrients in Ginkgo biloba powder but the lowest energy consumption.The powder prepared by vacuum spray drying had the smallest color difference and the highest water and oil holding capacity,which were 13.91±0.04,(2.77±0.01)g/g and(1.21±0.01)g/g.The Ginkgo biloba powder prepared by five different drying methods all had significant free radical scavenging ability and total reducing power,which showed significant dose-effect relationship.The powder prepared by vacuum spray drying method possessed the strongest DPPH·,O2-·scavenging ability and total reducing power,the IC50 value were 5.89,9.08 mg/mL and 6.13 mg/mL,respectively.The results exhibited that the vacuum spray drying technology was a promising drying means for preparing Ginkgo biloba powder.
作者
江润生
刘梦虎
易香羽
巫永华
陈安徽
刘恩岐
JIANG Runsheng;LIU Menghu;YI Xiangyu;WU Yonghua;CHEN Anhui;LIU Enqi(Jiangsu Key Laboratory of Food Resource Development and Quality Safe,Xuzhou University of Technology,Xuzhou 221111)
出处
《食品科技》
CAS
北大核心
2019年第12期79-84,共6页
Food Science and Technology
基金
江苏省大学生创新创业训练计划项目(201811998056X,201911998067Y)
安徽省科技重大专项(17030801019)
江苏省科技项目(BE2017352)
苏北科技专项(XZ-SZ201818)
徐州市科技计划项目(KC18121).
关键词
银杏果
干燥方法
活性成分
抗氧化能力
ginkgo fruit
drying method
active ingredient
antioxidant capacity
