不同干燥方式对甘薯叶功能成分及抗氧化活性的影响

赵珊,仲伶俐,秦琳,黄世群,李曦,郑幸果,雷欣宇,雷绍荣,郭灵安,冯俊彦

Effects of Different Drying Methods on Functional Components and Antioxidant Activity in Sweet Potato Leaves

ZHAO Shan,ZHONG LingLi,QIN Lin,HUANG ShiQun,LI Xi,ZHENG XingGuo,LEI XinYu,LEI ShaoRong,GUO LingAn,FENG JunYan

表3 不同干燥方式对甘薯叶色值的影响

Table 3 Effects of different drying methods on color values of sweet potato leaves

材料 Material 干燥方式 Drying method 亮度 Lightness (L*) 红绿值Redness/greenness (a*) 黄蓝值Yellowness/blueness (b*) 台农71 Tainong 71 蒸干结合热风干燥 SD+HAD 56.68±0.68b -4.41±0.05d 4.86±0.05e 真空冷冻干燥 VFD 57.07±0.05b -6.37±0.05b 12.62±0.06a 60℃热风干燥 60℃HAD 57.95±0.28a -3.47±0.08e 6.03±0.12d 50℃热风干燥 50℃HAD 55.79±0.14c -6.11±0.04c 10.17±0.08c 40℃热风干燥 40℃HAD 55.71±0.10c -7.02±0.01a 11.74±0.02b 胜南 Shengnan 蒸干结合热风干燥 SD+HAD 55.04±0.16b -4.02±0.05d 5.02±0.04d 真空冷冻干燥 VFD 56.32±0.53a -7.93±0.27a 12.41±0.47a 60℃热风干燥 60℃HAD 53.13±0.12c -4.06±0.04d 8.72±0.12b 50℃热风干燥 50℃HAD 53.37±0.14c -4.87±0.05c 8.13±0.09c 40℃热风干燥 40℃HAD 53.10±0.17c -6.15±0.07b 9.11±0.11b