摘要
采用自然晾干、热风干燥、真空干燥3种干燥方式分别对新鲜黄色、紫色、黑色玛咖进行干燥,研究不同干燥方式对玛咖外观、营养品质以及玛咖酰胺的影响。结果表明,不同干燥方式对玛咖的外观、营养品质及玛咖酰胺含量均有显著影响。3种干燥方式中,对玛咖外形影响最小的是自然晾干,而真空干燥和热风干燥产品的色泽优于自然晾干;蛋白质、VC和粗脂肪含量以真空干燥最高,总糖含量以热风干燥最高,真空干燥和热风干燥能显著降低营养成分的损失(P<0.05);不同干燥方式下,玛咖酰胺总量及主要组分甲氧-氮苄基-亚油酰胺、氮苄基-亚麻酰胺、甲氧-氮苄基-亚麻酰胺和甲氧-氮苄基-十六烷酰胺的含量由高到低为:自然晾干>热风干燥>真空干燥。自然晾干方式下玛咖酰胺总量最高,而热风干燥和真空干燥省时且营养品质好。
Traditional open-field drying, hot-air drying and vacuum drying were applied to dry fresh yellow, purple and black maea （Lepidium rneyenii） hypocotyls. The effect of three different drying methods on the appearance, nutritional quality and maeamides of maca were investigated. The results showed that, the drying methods had significant influences on the appearance, nutritional quality and maeamides of maca. Traditional open-field drying was the best in keeping good appearance, but hot-air drying and vacuum drying were better than traditional open-field drying in keeping color. The highest contents of protein, VC and crude fat were found in vacuum drying samples. The highest content of total sugar was found in hot-air drying samples. Hot-air drying and vacuum drying could significantly reduce the loss of nutrient components （P〈0.05）. The content of main maeamides components such as N-ben- zyl-9Z,12Z-oc-tadecadienamide, N-benzyl-9Z,12Z, 15Z-octadecatrienamide, N-（m-methoxybenzyl）-9Z, 12Z, 15Z-octadeeatrienamide, N-（m-methoxybenzyl）-hexadecanamide and the total content of macamides in three drying sam-pies from high to low in order were： traditional open-field drying〉hot-air drying〉vacuum drying. The traditional open-field drying method could well maintain macamides contents, and the hot-air drying and vacuum drying were more convenient for practical processing and also resulted in good nutritional quality of maca.
作者
杨芳
杨万林
杨斌
邵金良
兰珊珊
王海丹
YANG Fang YANG Wan-lin YANG Bin SHAO Jin-liang LAN Shan-shan WANG Hai-dan(Institute of Food Science and Technology, Yunnan Academy of Agricultural Science, Kunming 650223, China Institute of Agriculture Quality Standards ＆ Testing Technique, Yunnan Academy of Agricultural Science, Kunming 650223, China Institute of Medicinal Plants Research, Yunnan Academy of Agricultural Science, Kunming 650223, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第1期22-28,共7页
Storage and Process
基金
国家自然科学基金项目(31560453)
云南省高层次人才培养项目(2012HB051)
云南省农业科学院青年科技人才培养计划项目
关键词
玛咖
玛咖酰胺
外观
营养品质
热风干燥
真空干燥
maca（Lepidium meyenii）
macamides
appearance
nutrition quality
hot-air drying
vacuum drying
