| 不同干燥条件下富硒魔芋颜色、葡甘聚糖及硒含量的研究 |
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| 引用本文： | 毕振举,谷云盈,闫丽,夏曾润.不同干燥条件下富硒魔芋颜色、葡甘聚糖及硒含量的研究[J].西北林学院学报,2020,35(3):207-211. |
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| 作者姓名： | 毕振举 谷云盈 闫丽 夏曾润 |
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| 作者单位： | （1.西北农林科技大学 林学院，陕西 杨陵 712100；2.农业部 富硒产品开发与质量控制重点实验室 富硒食品开发国家地方联合工程实验室（陕西）安康市富硒产品研发中心,陕西 安康 725000） |
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| 摘 要： | 为选择合适的富硒魔芋干燥技术，通过国际照明委员会（commission internationale de l’ eclairage,CIE）色度学系统和紫外分光光度法，研究了自然干燥、热风干燥、真空冷冻干燥3种干燥技术对富硒魔芋颜色、葡甘聚糖含量、硒含量的影响。结果表明，不同干燥技术对富硒魔芋的颜色、葡甘聚糖含量、硒含量有显著影响。自然干燥、热风干燥和真空冷冻干燥对葡甘聚糖颜色影响程度递减，真空冷冻干燥前后魔芋的总体色差（ΔE*）最小，为3.826 2，真空冷冻干燥技术能最大程度保持富硒魔芋颜色；自然干燥、热风干燥和真空冷冻干燥条件下富硒魔芋中葡甘聚糖含量依次增多，真空冷冻干燥条件下富硒魔芋的葡甘聚糖含量达到54.8%；自然干燥、热风干燥和真空冷冻干燥条件下富硒魔芋中总硒和有机硒含量依次减少，自然干燥条件下富硒魔芋总硒和有机硒含量分别达到1.651 μg·g-1和1.365 μg·g-1，而真空冷冻干燥条件下富硒魔芋中无机硒含量最多，为0.396 μg·g-1。采用真空冷冻干燥可以减小干燥前后富硒魔芋颜色变化，提高干燥后富硒魔芋中葡甘聚糖和无机硒含量。
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| 关 键 词： | 富硒魔芋 干燥 硒含量 颜色 葡甘聚糖含量 |
Effects of Different Drying Methods on the Color,Glucomannan and Selenium Contents of Selenium-enriched Konjac Tuber |
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| BI Zhen-ju,GU Yun-ying,YAN Li,XIA Zeng-run. Effects of Different Drying Methods on the Color,Glucomannan and Selenium Contents of Selenium-enriched Konjac Tuber[J].Journal of Northwest Forestry University,2020,35(3):207-211. |
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| Authors: | BI Zhen-ju GU Yun-ying YAN Li XIA Zeng-run |
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| Institution: | (1.College of Forestry,Northwest A&F University,Yangling 712100,Shaanxi,China; 2.Key Laboratory of Se-enriched Products Development and Quality Control,Ministry of Agriculture and Rural Affairs,National-Local Joint Engineering Laboratory of Se-enriched Food Development,Ankang R&D Center for Se-enriched Products.Ankang 725000,Shaanxi,China) |
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| Abstract: | In order to select suitable drying techniques for the tubers of selenium-enriched konjac (Amorphophallus konjac),the effects of air drying (AD),hot air drying (HAD) and vacuum freeze drying (VFD) on the color,glucomannan and selenium contents of selenium-enriched konjac tubers were studied by CIE standard colorimetric system and ultraviolet spectrophotometry.The results showed that different drying techniques had significant effects on the color,glucomannan and selenium contents.The color of the dried products from deep to light was AD,HAD,and VFD.The variation of total value of chromatism（ΔE*）of VFD product was smallest,with the difference of 2.524,indicating that VFDcould maintain the original color of the konjac tuber to the maximum extent.The content of glucomannan increased after dried by the three techniques,and the amount of increment was in the order of AD>HAD>VFD,in which the content of glucomannan with VFD reached 54.8%.The contents of total selenium and organic selenium with three drying techniques were in the order of AD>HAD>VFD,in which the contents of total and organic-form selenium with AD were 1.651 and 1.365 μg·g-1,respectively.However,the content of inorganic selenium with VFD was highest:0.396 μg·g-1.VFD can reduce the color change of konjac tuber and increase the content of glucomannan. |
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| Keywords: | Amorphophallus konjac)selenium-enriched konjac (Amorphophallus konjac) drying selenium content color glucomannan content |
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