摘要：

為了比較熱風(fēng)干燥和真空冷凍干燥對不同品種番石榴果實(shí)品質(zhì)及抗氧化活性的影響。采用熱風(fēng)干燥和真空冷凍干燥技術(shù)制備番石榴果實(shí),以鮮果為對照,探究不同干燥方式對6種番石榴的可溶性固形物、總酸、總糖、抗壞血酸、單寧、總酚、類黃酮等含量及抗氧化活性的影響。結(jié)果發(fā)現(xiàn),與鮮果相比,干燥得到的6個品種番石榴的可溶性固形物、總糖、總酸、單寧、抗壞血酸、總黃酮含量及總抗氧化力均顯著下降,而總酚含量呈上升趨勢。熱風(fēng)干燥有利于保留番石榴果實(shí)的總黃酮和單寧含量,而真空冷凍干燥則有利于保留其可溶性固形物、總糖、總酸、總酚及抗壞血酸含量,更有助于抗氧化活性的保留。6個品種番石榴經(jīng)熱風(fēng)干燥和真空冷凍干燥后,只有‘金斗香’番石榴的可溶性固形物、總糖和總酸含量與鮮果相比無顯著下降;此外,‘金斗香’番石榴的總酚、總黃酮含量和總抗氧化力均高于其他品種,經(jīng)干燥處理后總酚含量可提升2.5倍左右,而類黃酮含量可保留鮮果的50%以上,總抗氧化力的保留率最高可達(dá)60.98%。本研究表明干燥加工有助于獲取更多番石榴酚類物質(zhì),真空冷凍干燥更有利于酚類物質(zhì)和抗壞血酸的保留,熱風(fēng)干燥有利于黃酮的保留。從有效成分保留和品種特性考慮,真空冷凍干燥可作為規(guī)?；a(chǎn)番石榴干制品的較優(yōu)加工手段,而‘金斗香’番石榴可作為首選品種。

關(guān)鍵詞: 番石榴, 熱風(fēng)干燥, 真空冷凍干燥, 果實(shí)品質(zhì), 抗氧化活性

Abstract:

To compare the effects of hot-air drying and vacuum-freeze drying on fruit quality and antioxidant activity of different guava varieties, this study took fresh fruits as the control treatment, prepared the guava fruits by hot-air drying and vacuum-freeze drying, and explored the effects of different drying methods on the content of soluble solids, total acids, total sugar, ascorbic acid, tannin, total phenols, total flavonoids and the antioxidant activities of six guava varieties. The results showed that, compared with the fresh samples, the soluble solids, total sugar, total acid, tannin, ascorbic acid and total flavonoid content and the total antioxidant capacity of the six guava varieties after drying treatment all decreased significantly, while the total phenol content showed an upward trend. Hot-air drying was conducive to retaining the total flavonoid and tannin content of the guava fruits, while vacuum-freeze drying could retain the soluble solids, total sugar, total acid, total phenol and ascorbic acid content of the fruits, as well as the antioxidant activities. Among the six guava varieties, after hot-air drying and vacuum-freeze drying, the soluble solids, total sugar and total acid content of ‘Jindouxiang’ guava did not decrease significantly compared with those of fresh fruit. In addition, its total phenol and total flavonoid content and the total antioxidant capacity were higher than those of other guava varieties. After drying, the total phenol content of ‘Jindouxiang’ increased by about 2.5 times, while the flavonoid content could retain more than 50% of that of the fresh fruit, and the total antioxidant capacity retention rate could reach 60.98%. In conclusion, drying process could obtain more phenolic substances from guava fruits, vacuum-freeze drying is more conducive to the retention of phenolic substances and ascorbic acid, while hot-air drying is conducive to the retention of total flavonoids. Considering the retention of active ingredients and variety characteristics, vacuum-freeze drying could be used as a better processing method for large-scale production of dried guava products, and the guava variety ‘Jindouxiang’ could be the first choice.

Key words: guava, hot-air drying, vacuum-freeze drying, fruit quality, antioxidant activity

中圖分類號: 

TS255

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