期刊论文

Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen

中文

食品科学

1002-6630

2021

42

17

76-83

10.7506/spkx1002-6630-20210204-071

国家自然科学基金面上项目（31871861）;国家自然科学基金青年科学基金项目（31501548）； 现代农业产业技术体系（蜜蜂）建设专项（CARS-44-KXJ17）； 中国农业科学院科技创新工程项目（CAAS-ASTIP-2015-IAR）；

本校为第一机构

为了探究不同干燥方式对油菜蜂花粉品质的影响,本实验测定自然晾晒、热风、中短波红外、真空冷冻和真空脉动5种干燥方式处理油菜蜂花粉的干燥特性、色泽、酚酸含量以及抗氧化活性,并分析油菜花粉微观结构和品质变化的内在联系。结果表明,中短波红外干燥速率最快;自然晾晒耗时最长,色泽劣变最严重;真空脉动干燥油菜蜂花粉铁离子还原力最强((1 961.11±4.42)mmol/g),比新鲜油菜蜂花粉提高了24.78%,色差值最小(0.98±0.04)。此外,5种干燥方式均显著提高了油菜蜂花粉的铁离子还原力及绿原酸、香草酸和芥子酸含量(P

This study aimed to explore the effect of different drying methods: sun drying, hot air drying, short- and mediumwave infrared drying, freeze drying and pulsed vacuum drying on the drying characteristics, color, phenolic acid contents, and antioxidant activity in vitro of rape bee pollen. The relationship between microstructure and quality changes was investigated as well. The results showed that the fastest drying rate was observed with infrared radiation drying. Sun drying took the longest time, and resulted in the severest color deterioratio...