| 干燥方法对三七切片有效成分和感官特性的影响 |
| |
| 引用本文： | 周国燕,王春霞,胡晓亮,詹博.干燥方法对三七切片有效成分和感官特性的影响[J].食品科学,2011,32(22):1-5. |
| |
| 作者姓名： | 周国燕 王春霞 胡晓亮 詹博 |
| |
| 作者单位： | 上海理工大学低温生物与食品冷冻研究所 |
| |
| 基金项目： | 国家自然科学基金青年基金项目(50206013); 上海市教委科研创新项目(09YZ230); 上海市重点学科建设项目(S30503); 上海理工大学微创励志创新基金项目 |
| |
| 摘 要： | 采用真空冷冻干燥、热风干燥、真空干燥3种方法对新鲜三七切片进行干燥，以三七有效成分--人参皂苷Rg1含量和感官特性为评价指标比较3种方法对三七切片品质的影响。结果表明：真空冷冻干燥得到的三七切片成品人参皂苷Rg1含量显著高于真空干燥和热风干燥，为2.37%，感官特性评分也显著高于真空干燥和热风干燥，干燥后的三七切片成品表面黄白色、平滑无裂痕、质轻，药味浓，有良好的色泽及外观，但脆性较大，在包装和销售过程中切片易断裂；真空干燥得到三七人参皂苷Rg1含量与热风干燥差异显著，为1.30%，热风干燥最低为1.11%，真空干燥后三七感官评分与热风干燥无显著性差异。综合分析，真空冷冻干燥得到的三七切片产品具有更好的品质。
|
| 关 键 词： | 三七切片 干燥方法 有效成分 感官特性 |
Influence of Drying Methods on Active Ingredient and Sensory Characteristics of Sanqi Slice(Radix Notoginseng) |
| |
| ZHOU Guo-yan,WANG Chun-xia,HU Xiao-liang,ZHAN Bo.Influence of Drying Methods on Active Ingredient and Sensory Characteristics of Sanqi Slice(Radix Notoginseng)[J].Food Science,2011,32(22):1-5. |
| |
| Authors: | ZHOU Guo-yan WANG Chun-xia HU Xiao-liang ZHAN Bo |
| |
| Affiliation: | (Institute of Cryo-medicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China) |
| |
| Abstract: | Sanqi(Radix Notoginseng) is one of the main traditional Chinese herbal medicines with great medicinal value.Drying has been shown as one of the important factors that influence the quality of Sanqi.In this study,the influence of freeze vacuum drying,hot air drying and vacuum drying on ginsenoside Rg1 content and sensory characteristics of Sanqi was compared.The ginsenoside Rg1 content of freeze vacuum-dried Sanqi was 2.37%,revealing a considerable increase when compared with vacuum-dried Sanqi and hot air-d... |
| |
| Keywords: | Sanqi(Radix Notoginseng) drying method active ingredient sensory characteristics |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
