不同干燥方式对花椒叶品质特性的影响

以大红袍花椒叶为原料,采用三种干燥方式(热风干燥、真空干燥和中短波红外干燥)对花椒叶进行干燥,研究不同干燥方法对花椒叶中黄酮和总酚含量的影响。结果表明,热风干燥、真空干燥和中短波红外干燥对花椒叶中黄酮和总酚的含量均有显著影响(p<0.05)。热风干燥(55℃、2 h)的花椒叶中黄酮和总酚含量分别为13.39、8.82 mg/g;真空干燥(65℃、0.07 MPa、12 h)的花椒叶中黄酮和总酚含量分别为15.49、14.12 mg/g;中短波红外干燥(风速4.5 m/s、温度60℃、功率450 W、干燥时间2 h)的花椒叶中黄酮和总酚含量分别为14.40、13.81 mg/g。因此,与热风干燥和真空干燥相比,中短波红外干燥方式耗时短,且干制花椒叶中的黄酮和总酚含量较高,更适合花椒叶的干燥。 

Effect of different drying methods on the quality characteristic of dried pepper leaves

Dahongpao pepper leaves were chosen to study the effects of three kinds of drying methods ( hot air drying, vacuum drying and middle-short wavelength infrared drying) on the content of flavonoid and total phenols of dried pepper leaves.Results showed that the contents of flavonoid and total phenols in dried pepper leaves were significantly different with different drying methods ( p < 0.05) .The contents of flavonoid and total phenols in pepper leaves dried by hot air drying ( 55 ℃, 2 h) were13.39, 8.82 mg/g, respectively, while those in pepper leaves dried by vacuum drying ( 65 ℃, 0.07 MPa, 12 h) were 15.49 mg/g and 14.12 mg/g, respectively, those in pepper leaves dried by medium-short wave infrared drying ( 4.5 m/s of wind speed, 60 ℃, 450 W, and 2 h) were 14.40, 13.81 mg/g, respectively.Therefore, compared to hot air drying and vacuum drying, medium-short wave infrared drying was more appropriate for pepper leaves drying due to the shorter drying time and higher contents of flavonoids and total phenols.