干燥方法对西兰花副产品的植物化学物质和抗氧化活性的影响
Yaqi Zhao1, Wenyuan Zhang1, Haixia Yang2
1State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Food research international (Ottawa, Ont.)
|April 23, 2025
概括
使用冷,微波或热空气方法干燥西兰花副产品会影响其代谢物和抗氧化活性. 冷干燥保存化合物,而其他方法增加酸,葡萄糖酸盐和化物,为食品应用提供了潜力.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 菜茎和叶子是未充分利用的副产品.
- 干燥技术为这些副产品的高价值利用提供了一种可行的方法.
- 了解不同干燥方法对代谢物概况的影响对于扩大其应用范围至关重要.
研究的目的:
- 研究冷干燥,微波干燥和热空气干燥对西兰花副产品 (茎和叶子) 的代谢物组成和抗氧化活性的影响.
- 为了确定由各种干燥技术影响的关键差异性化合物.
- 为了将代谢物概况的变化与抗氧化能力相关联.
主要方法:
- 对经过冷干燥,微波干燥和热空气干燥的西兰花副产品的植物化学分析.
- 随机森林分析以确定关键差异性化合物.
- 对抗氧化酶活性和自由基清除率的测定.
主要成果:
- 冷干燥的西兰花副产品显示了与新鲜样品相似的代谢物概况.
- 微波和热空气干燥显著增加了酸,葡萄糖酸盐和类化合物的水平.
- 关键的差异性化合物在叶子 (化物,酸,葡萄糖酸盐) 和茎 (酸,化物,氨基酸) 之间有所不同.
- 抗氧化活性与黄酸和葡萄糖酸盐含量变化相关.
结论:
- 不同的干燥方法显著改变西兰花副产品的代谢物概况和抗氧化特性.
- 冷干燥有效地保持了原始的植物化学成分.
- 微波和热空气干燥增强了特定的有益化合物,这表明有针对性食品应用的潜力.
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