三种干燥方法对Sonn.的多酚组成及抗氧化活性的影响
Effects of three drying methods on polyphenol composition and antioxidant activities of Sonn.
作者信息
Tan Si, Tang Jianmin, Shi Wenjing, Wang Zhuwei, Xiang Yuanyuan, Deng Tingwei, Gao Xiaoxu, Li Wenfeng, Shi Shengyou
机构信息
1School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China.
2Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, Chongqing Engineering Research Center for Special Plant Seedling, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Chongqing, 402160 China.
出版信息
Food Sci Biotechnol. 2019 Oct 5;29(3):351-358. doi: 10.1007/s10068-019-00674-w. eCollection 2020 Mar.
The aim of this study was to investigate the effects of three different drying methods, freeze drying (FD), vacuum drying (VD) and oven drying (OD) on phenolic contents and antioxidant activities of litchi fruits. 20 polyphenols were exactly identified in the litchi fruits by UPLC-QqQ/MS. Significant losses were observed in the contents of total polyphenols and antioxidant activities in the dried litchi when compared with the fresh litchi. Principle component analysis indicated that there was significant difference of phenolic component between the use of thermal drying (VD and OD) and FD. Our results suggest that FD is the optimum drying method for litchi fruits considering the content of total polyphenols and antioxidant activities.
本研究旨在探讨三种不同干燥方法，即冷冻干燥（FD）、真空干燥（VD）和烘箱干燥（OD）对荔枝果实酚类物质含量及抗氧化活性的影响。通过超高效液相色谱-串联四极杆质谱联用仪（UPLC-QqQ/MS）在荔枝果实中准确鉴定出20种多酚。与新鲜荔枝相比，干燥荔枝中的总多酚含量和抗氧化活性显著降低。主成分分析表明，热干燥（VD和OD）与FD在酚类成分上存在显著差异。我们的研究结果表明，考虑到总多酚含量和抗氧化活性，FD是荔枝果实的最佳干燥方法。
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