不同干燥方式对甘薯叶理化特性和抗氧化能力的影响_蔡沙.pdf

第 14 卷 第 11 期 食 品 安 全 质 量 检 测 学 报 Vol.14 No.11 2023 年 6 月 Journal of Food Safety and Quality Jun.,2023 基金项目:湖北省技术创新重大专项(2019AEE022)Fund:Supported by the Science and Technology Innovation in Hubei Province(2019AEE022)*通信作者:梅新,博士,研究员,主要研究方向为农产品加工与副产物综合利用。E-mail:*Corresponding author:MEI Xin,Ph.D,Professor,Institute of Agricultural Product Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064,China.E-mail: 不同干燥方式对甘薯叶理化特性和 抗氧化能力的影响 蔡 沙,施建斌,隋 勇,熊 添,陈学玲,范传会,梅 新*(湖北省农业科学院农产品加工与核农技术研究所,武汉 430064)摘摘 要要:目的目的 探究 3 种不同干燥方式(微波干燥、热风干燥、冷冻干燥)对甘薯叶理化特性和抗氧化能力的影响。方法方法 以新鲜甘薯叶为原料,探究 3 种不同干燥方式对甘薯叶基本成分(水分、蛋白质、总膳食纤维、粗脂肪、可溶性糖、总酚、总黄酮和绿原酸含量)、理化特性(色度、微观结构、胆固醇吸附能力、持水力、持油力和葡萄糖吸附能力)和抗氧化活性1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、2,2-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt,ABTS自由基抑制率、总还原力和羟基(hydroxyl,OH)清除能力以及酚类物质的组成等影响。结果结果 利用热风干燥的甘薯叶水分含量最高,为 7.96 g/100 g;冷冻干燥含水量最低,为 7.29 g/100 g,蛋白质含量、粗脂肪、总酚、总黄酮以及绿原酸含量最高,分别为 31.39 g/100 g、3.43 g/100 g、50.73 mg CAE/g DW、18.49 mg RE/g DW、7.05%;热风干燥的总纤维含量最高,为 28.80 g/100 g。不同干燥方式对甘薯叶理化指标的影响中,利用冷冻干燥的甘薯叶色泽品质明显优于热风干燥和微波干燥;热风干燥的胆固醇吸附能力和持油力最强,分别为0.23 mg/L,1.54 mL/g;冷冻干燥的持水力和葡萄糖吸附能力最优,分别为7.33 g/g和12.00 mmol/g。抗氧化性上,不同方法测定的抗氧化能力都表现为冷冻干燥微波干燥热风干燥。冷冻干燥的总还原力、DPPH清除能力、OH 清除能力、ABTS+清除率分别高达 83.34、41.28、9.17、27.21 mg VC E/g DW。结论结论 冷冻干燥最适合用来对甘薯叶进行干燥处理。关键词关键词:甘薯叶;微波干燥;热风干燥;冷冻干燥;理化特性;抗氧化能力 Effects of different drying methods on physicochemical properties and antioxidant capacity of sweet potato leaves CAI Sha,SHI Jian-Bin,SUI Yong,XIONG Tian,CHEN Xue-Ling,FAN Chuan-Hui,MEI Xin*(Institute of Agricultural Product Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064,China)ABSTRACT:Objective To investigate the effects of 3 kinds of different drying methods(hot air drying,vacuum freeze drying,microwave drying)on physicochemical characteristics and antioxidant capacity of sweet potato leaves.Methods Fresh sweet potato leaves were used as raw materials to explore the effects of three different drying DOI:10.19812/ki.jfsq11-5956/ts.2023.11.007第 11 期 蔡 沙,等:不同干燥方式对甘薯叶理化特性和抗氧化能力的影响 79 methods on the basic components(moisture,protein,total dietary fiber,crude fat,soluble sugar,total phenol,total flavone and chlorogenic acid contents),physicochemical properties(chroma,microstructure,cholesterol adsorption capacity,water retention,oil retention and glucose adsorption capacity)and antioxidant activities 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging rate,2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt(ABTS)radical inhibition rate,total reducing power and hydroxyl(OH)radical scavenging capacity and the composition of phenolic substances.Results The moisture content of sweet potato leaves using hot air drying was the highest,which was 7.96 g/100 g.While using vacuum freeze drying water content was the lowest,which was 7.29 g/100 g.The content of protein,fat,total phenol,total flavonoids and chlorogenic acid in vacuum freezedrying were the highest,which were 31.39 g/100 g,3.43 g/100 g,50.73 mg CAE/g DW,18.49 mg RE/g DW and 7.05%,respectively.The total fiber content of hot air drying was the highest,which was 28.80 g/100 g.Among the effects of different drying methods on physical and chemical indexes of sweet potato leaves,the color and quality of sweet potato leaves powder using vacuum freeze drying was obviously better than using hot air drying and microwave drying.The cholesterol adsorption capacity and oil holding capacity of hot air drying were the strongest,0.23 mg/L and 1.54 mL/g,respectively.The optimum hydraulic capacity and glucose adsorption capacity using vacuum freeze drying were best which were 7.33 g/g and 12.00 mmol/g,respectively.In terms of antioxidant capacity,the antioxidant capacity measured by different methods was vacuum freeze dryingmicrowave dryinghot air drying.The total reducing power,DPPH scavenging capacity,OH scavenging capacity and ABTS+scavenging rate of vacuum freezedrying were 83.34,41.28,9.17 and 27.21 mg VC E/g DW,respectively.Conclusion Vacuum freeze drying which is most suitable for drying sweet potato leaves.KEY WORDS:sweet potato leaves;microwave drying;hot air drying;vacuum freeze drying;physicochemical property;antioxidant ability 0 引 言 甘薯是我国主要的粮食作物,也是全球最重要的粮食作物之一1。甘薯叶中富含蛋白质,膳食纤维、多酚、黄酮等物质,具有抗氧化、降血糖、抑菌等功能活性2。摄入抗氧化性食品可以帮助人体清除体内自由基,提高免疫力3。据报道,甘薯叶的多酚含量和抗氧化活性比其他常见的蔬菜更高,郝婕4分析不同时期甘薯叶提取物清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基能力时发现,栽培期 45175 d 的甘薯叶中总酚含量可达到225 mg/g,对DPPH清除能力为60%90%。甘薯叶具有较高的营养价值,然而在我国甘薯叶高值化利用率较低,小部分用于食用,极大部分被废弃掉,降低了甘薯叶的经济附加值。开发药用或其他用途的产品,研究验证甘薯叶的活性成分及其他特性具有十分重要的意义5-6。利用干燥的方式加工甘薯叶,可延长甘薯叶的保存时间,降低运输成本7。甘薯叶常规干燥方法主要为冷冻干燥、微波干燥、喷雾干燥、热风干燥 4 种,微波干燥和热风干燥制粉的成本较低,冷冻干燥和喷雾干燥对甘薯叶的功能性成分具有更好的保护效果89。现在关于甘薯叶成分分析的研究较多,而多种干燥手段对甘薯叶营养组分和抗氧化能力的影响的相关研究较少。本研究主要探究热风干燥、微波干燥、真空冷冻干燥3 种常用不同干燥方式对甘薯叶理化指标和抗氧化性的影响,从而选出对其理化特性影响较小且抗氧化效果保留较高的处理方法。研究结果不仅可以提高甘薯叶资源的利用程度,还可以为甘薯叶相关的保健食品或功能性产品的研究提供一定的理论依据。1 材料与方法 1.1 材料与试剂 新鲜甘薯叶,购于悦活里超市。DPPH(