Food, Nutrition, and Health, Faculty of Land and Food Systems, Univ. of British Columbia, Vancouver, BC, Canada V6T-1Z4.
J Food Sci. 2010 Apr;75(3):C311-6. doi: 10.1111/j.1750-3841.2010.01563.x.
In this study, cranberries were dried by vacuum-microwave drying (VMD), freeze-drying (FD), or hot air-drying (AD), to compare the effects of different drying processes on both physical changes as well as the retention of bioactive components in dried samples. Total porosity (%) and average pore radius of dehydrated cranberries were greater using VMD compared to FD and AD (P < 0.05). Crude methanol cranberry powdered extracts were fractionated by solid phase extraction (SPE) into organic acid-, total phenolics-, anthocyanin-, or proanthocyanidin-enriched extracts, respectively. The chemical composition of the 60% acidified methanol fractions contained cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, and peonidin-3-arabinoside, as assessed by HPLC. Antioxidant activities of cranberry fractions were measured using chemical ORAC and ABTS methods. The 60% acidified methanol fraction had a significantly higher (P < 0.05) antioxidant potential than the other chemical fractions, which was largely attributed to the relatively higher anthocyanin content. In general, vacuum-microwave drying and freeze-drying resulted in similar retention of anthocyanins and antioxidant activity, which were both relatively higher (P < 0.05) than that recovered from cranberries dried by hot air drying.
在这项研究中，采用真空微波干燥（VMD）、冷冻干燥（FD）和热风干燥（AD）对蔓越莓进行干燥，比较不同干燥工艺对干燥样品物理变化和生物活性成分保留的影响。与 FD 和 AD 相比，VMD 处理的脱水蔓越莓的总孔隙率（%）和平均孔径更大（P < 0.05）。采用固相萃取（SPE）将粗甲醇蔓越莓粉末提取物分别分离为有机酸、总酚、花青素或原花青素富集提取物。通过 HPLC 评估，60%酸化甲醇馏分中含有矢车菊素-3-半乳糖苷、矢车菊素-3-阿拉伯糖苷、芍药素-3-半乳糖苷和芍药素-3-阿拉伯糖苷。采用化学 ORAC 和 ABTS 方法测定蔓越莓馏分的抗氧化活性。60%酸化甲醇馏分的抗氧化潜力显著高于其他化学馏分（P < 0.05），这主要归因于相对较高的花青素含量。总体而言，真空微波干燥和冷冻干燥对花青素和抗氧化活性的保留效果相似，均明显高于（P < 0.05）热风干燥的蔓越莓。
