水态、氨基酸组成及抗氧化活性对黄精切片干燥过程的影响

Effects of water state, amino acid composition and antioxidant activity on the drying process of Polygonatum cyrtonema slices

中文关键词:  黄精切片  水态  干燥  氨基酸  抗氧化活性

英文关键词:Polygonatum cyrtonema slices  water status  drying  amino acids  antioxidant activity

中文摘要:

      目的 探究冷冻干燥和热风干燥对黄精切片颜色、抗氧化活性、氨基酸组成等品质的影响。方法 使用氨基酸分析仪分析氨基酸的组成变化, 并采用低场核磁技术表征黄精切片干燥过程中的水态变化, 通过研究其色度、抗氧化活性变化, 探析不同方法干燥黄精切片的效果差异。结果 与热风干燥样品相比, 冷冻干燥样品可以更多的保留其抗氧化活性, 冷冻干燥样品的色度更接近于新鲜样品; 相较于冷冻干燥, 热风干燥处理对黄精的游离氨基酸组成及含量的影响更显著。冷冻干燥可以更大程度的降低切片中束缚水的含量, 且热风干燥处理结合低场核磁共振成像实现了干燥过程的水分变化的可视化。结论 冷冻干燥可以更好的保留黄精切片的生物活性。

英文摘要:

      Objective To investigate the effects of freeze-drying and hot-air drying on the color, antioxidant activity and amino acid composition of the Polygonatum cyrtonema slices. Methods The composition changes of amino acids were analyzed by amino acid analyzer, and the changes of water state during the drying process were characterized by low field nuclear magnetic resonance technology, and the changes of chroma and antioxidant activity were studied. The effects of different drying methods on the color and antioxidant activity of Polygonatum cyrtonema slices were analyzed. Results Compared with the hot-air drying sample, the freeze-dried sample could retain more of its antioxidant activity, and the color of freeze-dried sample was closer to that of fresh sample. Compared with freeze-drying, hot air drying had a more significant effect on the composition and content of free amino acids. Freeze drying could reduce the bound water content in slices to a greater extent, and hot air drying combined with low-field nuclear magnetic resonance imaging could realize the visualization of moisture changes in the drying process. Conclusion Freeze drying presents better efficiency to retain the bioactivity of Polygonatum cyrtonema slices.