不同干燥方式桑叶粉物理特性、氨基酸及挥发性成分分析

对比分析热泵干燥、微波干燥、真空冷冻干燥三种干燥方式对桑叶粉色泽、粉体特性、氨基酸组分及挥发性成分的影响;结果表明真空冷冻干燥L*、b*最大,a*最小;微波干燥润湿性、持水力和持油力最差,溶解性和堆积密度最强;真空冷冻干燥桑叶粉润湿性、吸湿性、持水力和持油力最强,堆积密度最小;微波干燥桑叶粉总氨基酸、必需氨基酸以及必需...

Analysis of Physical Properties,Amino Acids and Volatile Aroma Components of Mulberry Leaf Powder by Different Drying Methods

The effects of heat pump drying, microwave drying and vacuum freeze drying on the color, powder properties, amino acid components and volatile components in mulberry leaf powder were compared and analyzed. The results showed that L* and b*were the highest, while a* was the lowest of mulberry leaf powder dried by vacuum freeze drying. Wettability, water holding capacity and oil holding capacity of mulberry leaf powder dried by microwave drying were the worst, while solubility and bulk density were the strongest. Meanwhile wettability, hygroscopicity, water holding capacity and oil holding capacity of mulberry leaf powder dried by vacuum freeze drying were the highest , and the lowest bulk density. The content of total amino acids, essential amino acids and proportions of essential amino acids in microwave dried mulberry leaf powder were 11.68 mg/g, 3.40 mg/g and 29.11%. The contents and relative contents of sweet amino acids, aromatic amino acids and bitter amino acids in microwave drying were higher than others. Microwave drying and vacuum freeze drying were similar in the volatile components of mulberry leaf powder, with high content of alcohols and aldehydes. In conclusion, vacuum freeze dried mulberry leaf powder had better physical characteristics and volatile aroma components, while microwave drying was more suitable for industrial processing of mulberry leaf powder.