干燥方法对植物产品化学成分影响的研究进展

基金项目:

山西省"1331"工程重点学科项目(098-091704)。

详细信息

Review of Drying Methods on the Chemical Composition of Plant Products

1. Department of Life Science, Yuncheng University, Yuncheng 044000, China;
2. Department of Food Engineering, Luohe Vocational College of Food, Luohe 462000, China;
3. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
4. Hanzhong Plant Research Institute of Shaanxi Province, Hanzhong 723000, China;
5. Institute of Agro-products Processing Chinese Academy of Agricultural Sciences, Beijing 100193, China

摘要: 综述了干燥方法对植物产品化学成分影响的研究进展。分析了常规干燥方法如热风干燥、真空干燥、微波干燥、日晒、阴干、冷冻干燥及联合干燥方法如微波-热风、热风-真空、冷冻-微波联合干燥对植物产品中V_C、蛋白质、类胡萝卜素等营养成分及酚类物质、挥发性物质、多糖等活性成分的影响,为植物产品的干燥技术研究提供理论基础。
- 干燥方法 /
- 植物产品 /
- 化学成分
Abstract: The progress of effect of different drying methods on the chemical composition of plant products was reviewed. The effects of conventional drying methods such as hot air drying,vacuum drying,microwave drying,sun drying,shade drying,freeze drying and combination drying methods such as microwave-hot air,hot air-vacuum,freeze-microwave combined drying on the nutrients(V_C,proteins,carotenoids)and the active ingredients(phenols,essential oils and polysaccharides)of plant products were studied. The results could provide the theoretical basis for the drying of plant products.
- drying methods /
- plant products /
- chemical composition