| 李国鹏，刘洋洋，胡小军，等.不同酶解处理对火龙果果皮果粉功能性质的影响[J].广东农业科学,2015,42(9):105-109 |
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不同酶解处理对火龙果果皮果粉功能性质的影响 |
| Effect of different enzyme-treatments on propertiesof pitaya fruit peel powder |
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| DOI： |
| 中文关键词: 火龙果 果粉 色泽 流变性 抗氧化能力 |
| 英文关键词: pitaya fruit powder color rheological property antioxidant activity |
| 基金项目: |
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| 摘要点击次数: 1480 |
| 全文下载次数: 759 |
| 中文摘要: |
| 以火龙果果皮为材料，采用喷雾干燥技术对其进行果粉加工，比较不同酶解处理形成的果粉色泽、
营养组成、成粉特性及抗氧化方面的差异。结果表明，未经酶解果粉的色泽较好，能很好地保持火龙果果皮原有
的色泽、ho=1.81；加热酶解果粉的颜色则趋于黄色、ho=80.6；未经酶解样品的含水率较高（6.23%），限制了其耐贮
性能，但总黄酮含量（70.45 mg/g）略高于酶解样品；常温酶解样品的Vc 含量最高，其次为未经酶解样品，而加热
酶解样品中的Vc 含量最低、仅为0.34 mg/g；成粉性能方面，未经酶解果粉的休止角较小、为45.48°，但分散性较
常温酶解样品差；FRAP 和DPPH 抗氧化能力表明，未经酶解果粉样品的抗氧化性能较强，其次为常温酶解，加热
酶解果粉的抗氧化性能最低。 |
| 英文摘要: |
| High quality of fruit powder from pitaya fruit peel was made by spray drying technology and the color，nutrient composition，rheological property and antioxidant activity of fruit powder treated by different enzymes werecompared. The results showed that the fruit powder without enzyme-treatment showed a better color，and retained thecolor of fresh pitaya fruit peel（ho=1.81），while the color of sample with enzyme-treated and heated inclined to yellow（ho=80.6）. The moisture content of untreated sample was 6.23%，which limited its storage. A higher content of totalflavonoids（70.45 mg/g）was detected in untreated sample compared with enzyme-treated fruit powder. The contentof Vitamin C in enzyme-treated sample was the highest（0.46 mg/g），followed by untreated sample（0.40 mg/g）. Thesample heated with enzyme-treated showed the lowest Vitamin C content（0.34 mg/g）. Angle of repose of untreatedsample was 45.48°，and had a worse dispersity. Both of the results of FRAP and DPPH showed that the untreated fruitpowder sample had a higher antioxidant activity，followed by enzyme-treated sample and heated sample. |
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