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以黑果枸杞“黑杞1号”为试材,采用不处理、自然干燥、冷冻干燥3种处理方法,研究了“黑杞1号”主要功能性成分原花青素、总花色苷、总多酚、总黄酮含量的影响。结果表明:未经处理的“黑杞1号”鲜果的原花青素含量最高,不同的处理方法对各功能性成分含量差异显著。冷冻干燥处理的总花色苷、总多酚、总黄酮含量比自然干燥处理的含量高,冷冻干燥能够更有效的保存“黑杞1号”的功能性成分。
Taking black fruit wolfberry “Heiqi No.1” as test material, three treatment methods: non-treatment, natural drying and freeze-drying were used to study the effects of proanthocyanidins, total anthocyanins, Total polyphenols, total flavonoids content. The results showed that the content of proanthocyanidins in the untreated “Heichai No.1” fresh fruit was the highest, and the content of each functional ingredient was significantly different under different treatments. Freeze-dried total anthocyanins, total polyphenols, total flavonoids content higher than the natural dry treatment, freeze-drying can be more effective preservation of “black Qi No.1” functional components.