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中国农学通报

中国农学通报 ›› 2022, Vol. 38 ›› Issue (6): 134-140.doi: 10.11924/j.issn.1000-6850.casb2021-0500

所属专题： 生物技术； 园艺

• 食品·营养·检测·安全 • 上一篇    下一篇

不同干燥方法对番石榴果实品质及抗氧化活性的影响

邵雪花(), 赖多, 肖维强, 贺涵, 刘传和, 匡石滋()   

  1. 广东省农业科学院果树研究所/农业农村部南亚热带果树生物学与遗传资源利用重点实验室/广东省热带亚热带果树研究重点实验室,广州 510640
  • 收稿日期:2021-05-12 修回日期:2021-06-21 出版日期:2022-02-25 发布日期:2022-03-16
  • 通讯作者: 匡石滋
  • 作者简介:邵雪花,女,1983年出生,宁夏石嘴山人,助理研究员,博士,研究方向:果树育种与栽培技术研究。通信地址:510640 广东省广州市天河区大丰二街80号 广东省农业科学院果树研究所,Tel:020-38765935,E-mail: sxh19831017@163.com。
  • 基金资助:
    广东省佛山市财政专项资金项目2021年度共建广东农业科技示范市项目“都市特色果树老果园改造与安全高效生产技术研究及应用”(2021);广东省乡村振兴战略专项资金“岭南特色水果绿色生态生产与保鲜一体化技术示范推广”(粤财农[2020]100号)

The Effects of Drying Methods on Fruit Quality and Antioxidant Activity of Guava

SHAO Xuehua(), LAI Duo, XIAO Weiqiang, HE Han, LIU Chuanhe, KUANG Shizi()   

  1. Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences/Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640
  • Received:2021-05-12 Revised:2021-06-21 Online:2022-02-25 Published:2022-03-16
  • Contact: KUANG Shizi

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摘要：

为了比较热风干燥和真空冷冻干燥对不同品种番石榴果实品质及抗氧化活性的影响。采用热风干燥和真空冷冻干燥技术制备番石榴果实,以鲜果为对照,探究不同干燥方式对6种番石榴的可溶性固形物、总酸、总糖、抗坏血酸、单宁、总酚、类黄酮等含量及抗氧化活性的影响。结果发现,与鲜果相比,干燥得到的6个品种番石榴的可溶性固形物、总糖、总酸、单宁、抗坏血酸、总黄酮含量及总抗氧化力均显著下降,而总酚含量呈上升趋势。热风干燥有利于保留番石榴果实的总黄酮和单宁含量,而真空冷冻干燥则有利于保留其可溶性固形物、总糖、总酸、总酚及抗坏血酸含量,更有助于抗氧化活性的保留。6个品种番石榴经热风干燥和真空冷冻干燥后,只有‘金斗香’番石榴的可溶性固形物、总糖和总酸含量与鲜果相比无显著下降;此外,‘金斗香’番石榴的总酚、总黄酮含量和总抗氧化力均高于其他品种,经干燥处理后总酚含量可提升2.5倍左右,而类黄酮含量可保留鲜果的50%以上,总抗氧化力的保留率最高可达60.98%。本研究表明干燥加工有助于获取更多番石榴酚类物质,真空冷冻干燥更有利于酚类物质和抗坏血酸的保留,热风干燥有利于黄酮的保留。从有效成分保留和品种特性考虑,真空冷冻干燥可作为规模化生产番石榴干制品的较优加工手段,而‘金斗香’番石榴可作为首选品种。

关键词: 番石榴, 热风干燥, 真空冷冻干燥, 果实品质, 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

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