在不同的干燥温度下,Exocarpium citri grandis的干燥行为,物理化学质量和挥发性油的动态变化
Wenling Sun1, Yanhong Liu1, Dengwen Lei1
1College of Engineering, China Agricultural University, Beijing, China.
Journal of food science
|February 3, 2025
概括
在70°C的温度下干燥Exocarpium citri grandis (ECG) 优化了质量和效率. 较高的温度降低活性成分,而较低的温度效率较低,揭示了ECG的最佳干燥温度.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 植物化学 植物化学
背景情况:
- 埃克索卡皮乌姆 (Exocarpium citri grandis) (ECG) 的加工主要依赖于干燥,但其对质量的影响尚不清楚.
- 了解ECG干燥过程中的动态质量变化对于优化处理至关重要.
研究的目的:
- 研究不同干燥温度 (50~80°C) 对心电图质量的影响.
- 阐明在ECG干燥过程中质量变化的机制.
- 为了确定ECG的最佳干燥温度.
主要方法:
- 干燥行为,结构完整性,颜色,活性成分 (黄,多糖),抗氧化特性和挥发性油含量的动态分析.
- 相关性分析以评估活性成分,抗氧化活性和颜色变化 (ΔE) 之间的关系.
- 综合评估使用评分方法来确定整体质量和效率.
主要成果:
- 干燥加速了活性成分和抗氧化活性的降解,但增加了纳林丁和罗伊福林水平.
- 干燥温度的提高加剧了质量退化.
- 在70°C的最佳干燥产生了高效率,高质量和低能耗,干燥后增加了挥发性油的多样性.
结论:
- 干燥显著改变了心电图的组成和特性,在70°C的最佳条件下.
- 活性成分和抗氧化活性对干燥温度和水分含量敏感.
- 在70°C时,干燥效率,质量保护和能源消耗之间的平衡得到了实现.
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