干燥方法对南瓜粉营养物质和抗氧化性的影响

以南瓜为原料,考察冷冻干燥、真空干燥、热风干燥等干燥处理前后南瓜粉中多糖含量、可溶性膳食纤维含量、可溶性蛋白含量、β-胡萝卜素含量、羟基自由基清除率的变化。结果表明,冷冻干燥后南瓜粉中多糖、β-胡萝卜素、可溶性蛋白质含量及羟基自由基清除率最高,与新鲜样品相当;南瓜粉对羟基自由基的清除效果与南瓜粉中的多糖含量、β-胡萝卜素的含量呈线性相关性。

Effects of Drying Methods on Nutrients and Antioxidation Activity of Pumpkin Powder

Effects of freeze drying, vacuum drying, hot-air drying on the contents of polysaccharide, soluble dietary fiber, soluble protein, β-carotene in pumpkin powder and hydroxyl radical clearance rate were studied with pumpkin as raw material. The results showed that polysaccharide content, soluble protein content, β-carotene content and hydroxyl radical clearance rate in pumpkin powder were highest after freeze drying, which was equivalent to that of fresh samples. The scavenging effect of pumpkin powder on hydroxyl radical was linearly related to the contents of polysaccharide and β-carotene in pumpkin powder.