不同干燥方法对百合品质的影响

为了选择一种对百合品质影响较小的干燥方法，测定了3种不同干燥方法（FD：冷冻干燥；CD：对流干燥；VCD：真空对流干燥）处理后的百合样品的指标，如色差值、褐变相关酶活性、抗氧化能力及化学指标含量，并对各项指标间的相关性进行探讨。结果表明，FD样品的色差值最小，PPO、POD活性最高，水解氨基酸、多糖和生物碱含量也最多；FRAP抗氧化活性，VCD样品最好，FD样品次之。因此，冷冻干燥能更好地保存百合的营养物质，干燥后百合的品质也更接近新鲜百合，这为百合深加工提供了一定的理论依据。

Effects of Different Drying Methods on Quality of Lily

In order to select a drying method that has less influence on the quality of lily, the indexes of color difference, enzyme activity related to browning, antioxidant capacity and chemical index content of lily samples treated by three different drying methods (FD: freeze-drying; CD: convective drying; VCD: vacuum convective drying) were measured, and the correlation between each index was discussed. The results showed that the color difference of FD samples was the smallest, while the activities of PPO and POD were the highest, with the highest contents of hydrolyzed amino acids, polysaccharides and alkaloids as well. The FRAP values of VCD samples had the best antioxidant activity, followed by the FD samples. Therefore, freeze-drying can better preserve the nutrients of lilies, and the quality of dried lilies is also closer to fresh lilies, which provides a certain theoretical basis for deep processing of lilies.