不同护色处理和干燥方式对芦笋粉品质的影响

赵时珊; 施建斌; 隋勇; 蔡沙; 熊添; 李少斌; 蔡芳; 梅新

doi:10.13386/j.issn1002-0306.2022060091

不同护色处理和干燥方式对芦笋粉品质的影响

doi: 10.13386/j.issn1002-0306.2022060091

赵时珊^{1, 2,},
施建斌¹,
隋勇¹,
蔡沙¹,
熊添¹,
李少斌²,
蔡芳¹,
梅新^1, ,

1.
湖北省农科院农产品加工与核农技术研究所，湖北武汉 430064
2.
长江大学生命科学学院，湖北荆州 434025

基金项目: 湖北省农业科技成果转化资金项目（2021ABC019）。

详细信息

作者简介:
赵时珊（1997−），女，硕士研究生，研究方向：食品加工与安全，E-mail：1045298995@qq.com

通讯作者:
梅新（1978−），男，博士，研究员，研究方向：农产品深加工及利用，E-mail：112076404@qq.com

中图分类号: TS255.1
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- 被引次数: 0
出版历程
- 收稿日期: 2022-06-10
- 网络出版日期: 2023-04-20
- 刊出日期: 2023-06-01

Effects of Different Color Protection and Drying Methods Treatment on the Quality of Asparagus Powder

ZHAO Shishan^{1, 2
,},
SHI Jianbin¹,
SUI Yong¹,
CAI Sha¹,
XIONG Tian¹,
LI Shaobin²,
CAI Fang¹,
MEI Xin^{1
, ,}

1.
Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
2.
School of Life Sciences, Yangtze University, Jingzhou 434025, China

摘要

摘要: 为改善并对比芦笋在热风、真空冷冻和微波干燥过程中出现的褐变问题，故采用不同的护色剂对芦笋进行浸泡、喷涂护色处理。结果显示，相较于不护色，经护色的芦笋粉营养及色泽品质更佳。其中护3的护色效果显著（P<0.05）优于护2和护1。干燥方式和护色剂的协同使用优于单独干燥。其中，护色剂-真空冷冻干燥（VFD）协同处理的芦笋粉的酚类物质保留程度、结构完整性、色泽及抗氧化能力最佳；护色剂-热风干燥（HAD）协同处理的芦笋粉组织结构稀疏分散，酚类含量、色泽、抗氧化能力不及VFD；而护色剂-微波干燥（MD）所得芦笋粉色泽焦黄，营养及色泽品质最差。此外，相较于浸泡，经喷涂的芦笋粉水可溶性膳食纤维（SDF）含量更高，葡萄糖、胆固醇吸附能力也更好，但前者的护色效果更佳。主成分分析结果表明，芦笋粉的总酚和芦丁含量，以及理化和功能性质指标与其营养及色泽品质具有高度相关性。综合品质排名前三的芦笋粉为护3-浸泡-VFD、护2-浸泡-VFD和护3-喷涂-VFD；后三为护1-喷涂-MD、护2-喷涂-MD、对照-MD。本研究结果为提高芦笋干燥产品品质提供理论依据。
- 芦笋粉 /
- 护色方式 /
- 干燥方式 /
- 多酚类物质 /
- 理化性质 /
- 功能特性 /
- 色泽品质
Abstract: Different color protection agents were used to soak and spray the asparagus for color protection due to improve and compare the browning problem of asparagus during the process of hot air, vacuum freezing and microwave drying. The results showed that the quality of nutrition and color of asparagus powder with color protection was better than that without color protection. The color protection effect of Hu3 was significantly better than that of Hu2 and Hu1 (P<0.05). The synergistic use of drying method and color fixative was better than that of single drying. Among them, the retention degree of phenols, structural integrity, color and antioxidant capacity of asparagus powder treated by color fixative and vacuum freeze drying (VFD) were the best. The structure of asparagus powder treated by color fixative and hot air drying (HAD) was sparse and dispersed, and the content of phenols, color and antioxidant capacity were lower than VFD. However, the asparagus powder obtained by color fixative and microwave drying (MD), was bright yellow, with the worst nutrition and color quality. In addition, compared with soaking, the water soluble dietary fiber (SDF) content of sprayed asparagus powder was higher, and the adsorption capacity of glucose and cholesterol was better, but the color protection effect of the former was better. The results of principal component analysis showed that the total phenol, rutin, physicochemical and functional properties of asparagus powder were highly correlated with its nutrition and color quality. The top three asparagus powder in terms of comprehensive quality were Hu3-Soak-VFD, Hu2-Soak-VFD and Hu3-Spray-VFD. The last three were Hu1-Spray-MD, Hu2-Spray-MD and control-MD. The results of this study provide a theoretical basis for improving the quality of dried asparagus products.
- asparagus powder /
- color protection method /
- drying method /
- polyphenols /
- physical and chemical properties /
- functional characteristics /
- color quality

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图 1 芦笋粉微观结构

Figure 1. Microstructure of asparagus powder

注：图A~图F分别表示对照-MD，护3-浸泡-MD，对照-VFD，护3-浸泡-VFD，对照-HAD，护3-浸泡-HAD。

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图 2 芦笋粉葡萄糖吸附能力

Figure 2. Glucose adsorption capacity of asparagus powder

注：小写字母不同表示同一干燥方式，不同护色方法处理的组间差异显著（P<0.05），图3~图7同。

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图 3 芦笋粉胆固醇吸附能力

Figure 3. Cholesterol adsorption capacity of asparagus powder

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图 4 芦笋粉DPPH自由基清除能力

Figure 4. DPPH free radical scavenging capacity of asparagus powder

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图 5 芦笋粉超氧阴离子自由基清除率

Figure 5. Superoxide anion radical scavenging rate of asparagus powder

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图 6 芦笋粉羟基自由基清除能力

Figure 6. Hydroxyl radical scavenging capacity of asparagus powder

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图 7 芦笋粉总还原能力

Figure 7. Total reduction capacity of asparagus powder

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表 1 芦笋粉组成成分分析

Table 1. Composition analysis of asparagus powder

组别		总酚（mg GAE/g DW）	总黄酮（mg RE/g DW）	芦丁（mg RE/100 g DW）	IDF（g/100 g）	SDF（g/100 g）
MD	对照	4.06±0.00^d	2.98±0.03^d	56.32±2.70^e	59.11±0.54^b	15.26±0.18^c
	护1-浸泡	4.98±0.00^cd	3.83±0.22^bc	83.56±0.63^b	59.29±0.90^b	14.31±0.11^f
	护1-喷涂	4.53±0.08^bc	3.29±0.12^cd	59.33±1.25^de	60.36±9.68^a	14.56±0.62^e
	护2-浸泡	5.46±0.05^b	4.70±0.12^a	105.18±0.19^a	64.08±0.87^a	14.75±0.18^d
	护2-喷涂	5.00±0.19^bc	3.88±0.28^bc	80.67±2.97^bc	64.45±0.87^a	15.75±0.27^b
	护3-浸泡	6.51±0.07^a	4.26±0.22^bc	88.95±7.37^b	64.43±1.14^a	14.55±0.15^e
	护3-喷涂	5.10±0.01^b	3.78±0.07^bc	70.79±4.06^cd	65.31±0.34^a	16.37±1.12^a
VFD	对照	6.37±0.05^d	3.64±0.08^d	95.73±0.07^d	63.85±0.10^c	14.98±0.50^f
	护1-浸泡	6.95±0.17^c	3.75±0.10^cd	111.62±3.78^c	60.06±0.65^e	15.99±0.22^e
	护1-喷涂	6.86±0.28^c	3.45±0.27^d	102.14±2.73^d	61.04±0.74^de	16.56±1.24^c
	护2-浸泡	8.52±0.10^b	4.61±0.23^ab	125.62±0.54^b	65.80±0.71^a	17.13±0.57^b
	护2-喷涂	8.25±0.12^b	3.69±0.04^cd	114.81±1.82^c	64.41±0.13^b	17.52±0.12^a
	护3-浸泡	9.46±0.03^a	4.87±0.07^a	142.84±0.67^a	61.21±1.37^d	16.03±0.26^d
	护3-喷涂	8.45±0.02^b	4.18±0.06^bc	130.32±0.08^b	63.38±1.04^c	16.58±0.74^c
HAD	对照	5.63±0.03^d	3.05±0.05^c	73.95±0.23^d	64.65±3.18^a	15.01±0.02^a
	护1-浸泡	5.85±0.06^c	3.28±0.19^abc	82.52±3.93^d	62.73±0.78^a	14.18±1.23^a
	护1-喷涂	5.76±0.04^c	3.21±0.05^bc	59.09±6.76^e	61.13±0.12^a	15.87±0.02^a
	护2-浸泡	6.20±0.03^b	3.60±0.00^a	110.37±0.82^b	64.86±0.41^a	14.18±0.60^a
	护2-喷涂	5.88±0.03^c	3.31±0.15^abc	98.08±1.34^c	63.18±0.31^a	15.39±0.86^a
	护3-浸泡	7.11±0.02^a	3.47±0.06^ab	129.69±1.01^a	64.45±0.31^a	14.71±0.61^a
	护3-喷涂	6.20±0.00^b	3.41±0.03^abc	124.42±2.54^a	64.69±0.78^a	15.56±0.71^a
注: 同一干燥方式下不同护色处理组内字母不同表示差异性显著（P<0.05），表2~表3同。

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表 2 芦笋粉基本理化性质分析

Table 2. Analysis of basic physical and chemical properties of asparagus powder

组别		持水性（g/g）	持油性（g/g）	吸水膨胀性（mL/g）	组别		持水性（g/g）	持油性（g/g）	吸水膨胀性（mL/g）
MD	对照	3.46±0.10^e	1.59±0.05^a	2.71±0.05^cd	VFD	护2-喷涂	7.93±0.28^a	2.21±0.17^a	7.05±0.46^bc
	护1-浸泡	3.81±0.05^d	1.31±0.24^bc	2.43±0.33^d		护3-浸泡	6.90±0.18^d	2.23±0.01^a	8.55±0.40^a
	护1-喷涂	3.65±0.01^d	1.03±0.01^c	3.17±0.09^bcd		护3-喷涂	7.14±0.02^cd	2.08±0.06^ab	7.94±0.29^ab
	护2-浸泡	4.38±0.02^c	1.22±0.05^c	3.37±0.25^ab	HAD	对照	4.05±0.03^cd	2.41±0.03^ab	4.55±0.01^b
	护2-喷涂	4.73±0.02^b	1.12±0.09^c	3.89±0.18^a		护1-浸泡	4.26±0.04^c	2.26±0.05^b	4.19±0.02^c
	护3-浸泡	4.24±0.06^c	1.33±0.03^bc	2.54±0.07^cd		护1-喷涂	3.94±0.04^d	2.50±0.09^a	3.31±0.10^d
	护3-喷涂	5.49±0.06^a	1.29±0.00^bc	3.61±0.00^ab		护2-浸泡	3.87±0.07^d	2.27±0.00^b	3.49±0.04^d
VFD	对照	4.07±0.01^e	2.08±0.48^ab	4.06±0.04^d		护2-喷涂	5.03±0.06^a	2.00±0.04^c	6.36±0.01^a
	护1-浸泡	7.45±0.09^bc	1.85±0.01^bc	7.09±0.05^b		护3-浸泡	3.87±0.04^d	2.27±0.01^b	4.12±0.10^c
	护1-喷涂	6.89±0.03^d	1.77±0.03^c	5.94±0.50^c		护3-喷涂	4.53±0.12^b	2.03±0.12^c	4.03±0.08^c
	护2-浸泡	7.90±0.07^ab	2.34±0.13^a	7.92±0.14^ab

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表 3 芦笋粉色度值

Table 3. Chroma value of asparagus powder

组别		L^*	a^*	b^*	组别		L^*	a^*	b^*
MD	对照	66.68±1.03^d	−2.18±0.06^e	16.33±0.14^c	VFD	护2-喷涂	81.00±0.75^ab	−6.19±0.03^bc	22.68±0.51^a
	护1-浸泡	71.77±1.15^a	−2.38±0.05^f	19.58±0.52^ab		护3-浸泡	80.33±0.97^b	−6.47±0.14^c	22.99±0.36^a
	护1-喷涂	69.14±0.50^bc	−1.85±0.06^d	19.10±0.24^b		护3-喷涂	81.67±0.07^ab	−6.38±0.01^c	22.96±0.28^a
	护2-浸泡	70.67±0.67^ab	−1.12±0.09^c	20.05±0.10^a	HAD	对照	87.42±0.10^a	−3.10±0.04^a	18.18±0.04^d
	护2-喷涂	70.33±1.02^abc	−0.69±0.05^a	19.11±0.69^b		护1-浸泡	83.43±0.30^d	−3.56±0.05^b	18.20±0.10^d
	护3-浸泡	71.27±0.21^a	−2.42±0.10^f	20.83±0.28^a		护1-喷涂	84.47±0.14^c	−3.53±0.04^b	19.37±0.17^b
	护3-喷涂	68.42±0.90^cd	−0.89±0.08^b	19.58±0.28^ab		护2-浸泡	83.30±0.10^e	−3.72±0.06^d	20.38±0.07^a
VFD	对照	81.17±0.29^ab	−5.92±0.13^a	21.92±0.59^a		护2-喷涂	85.41±0.47^b	−3.53±0.03^b	18.20±0.23^d
	护1-浸泡	81.39±0.22^ab	−6.35±0.03^bc	22.88±0.41^a		护3-浸泡	82.38±0.23^f	−3.93±0.02^e	20.40±0.06^a
	护1-喷涂	81.77±0.31^a	−6.33±0.05^b	22.26±0.68^a		护3-喷涂	84.50±0.22^c	−3.61±0.04^c	18.85±0.09^c
	护2-浸泡	80.44±0.32^ab	−6.23±0.08^bc	22.71±0.02^a

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表 4 不同护色处理和干燥方式芦笋粉品质主成分方差贡献率

Table 4. Variance contribution rate of main components of asparagus powder quality under different color protection treatments and drying methods

成分	解释的总方差
成分	总计	方差百分比（%）	累积（%）
PC1	8.95	52.67	52.67
PC2	2.87	16.88	69.55
PC3	1.59	9.33	78.88

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表 5 不同护色处理和干燥方式芦笋粉品质主成分载荷矩阵数值

Table 5. Value of the principal component load matrix of asparagus powder under different color protection treatments and drying methods

成分	PC1	PC2	PC3
总酚	0.92	0.05	−0.07
总黄酮	0.45	0.59	0.36
芦丁	0.78	−0.09	0.28
IDF	0.32	−0.41	0.70
SDF	0.65	−0.10	0.59
持水性	0.85	0.27	0.09
持油性	0.55	−0.71	−0.29
吸水膨胀性	0.90	0.07	−0.11
葡萄糖吸附能力	0.51	−0.64	0.29
胆固醇吸附能力	0.53	0.65	−0.16
DPPH自由基清除能力	0.94	0.09	−0.15
超氧离子自由基清除能力	0.82	0.26	−0.23
羟基自由基清除能力	0.89	0.13	−0.21
总还原力	0.93	0.12	−0.06
L^*	0.61	−0.70	−0.15
a^*	−0.84	0.28	0.30
b^*	0.35	0.49	0.29

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表 6 不同护色处理和干燥方式芦笋粉品质主成分综合得分

Table 6. Comprehensive score of quality principal components of asparagus powder under different color protection treatments and drying methods

组别		Z1	Z2	Z3	Z综	排名	组别		Z1	Z2	Z3	Z综	排名
MD	对照	−6.04	0.93	−2.22	−3.23	21	VFD	护2-喷涂	4.29	0.40	1.13	2.38	4
	护1-浸泡	−2.54	2.33	−1.09	−1.04	16		护3-浸泡	4.91	1.63	−1.97	2.68	1
	护1-喷涂	−3.40	1.53	−0.55	−1.58	19		护3-喷涂	4.09	1.95	−1.03	2.39	3
	护2-浸泡	−2.67	0.55	2.17	−1.11	18	HAD	对照	−1.36	−1.78	−0.40	−1.05	17
	护2-喷涂	−2.19	−3.39	−1.62	−1.88	20		护1-浸泡	−0.46	−1.88	−0.04	−0.57	12
	护3-浸泡	−2.00	1.85	0.80	−0.67	14		护1-喷涂	−1.92	2.11	1.51	−0.52	11
	护3-喷涂	−2.10	0.97	2.44	−0.71	15		护2-浸泡	0.54	−2.04	0.92	0.03	8
VFD	对照	0.55	−0.89	−0.18	0.12	7		护2-喷涂	0.23	−1.82	0.50	−0.14	10
	护1-浸泡	3.14	0.92	−0.85	1.73	5		护3-浸泡	0.50	−1.86	0.18	−0.03	9
	护1-喷涂	2.62	0.33	−0.50	1.39	6		护3-喷涂	−0.71	−1.27	−0.12	−0.60	13
	护2-浸泡	4.53	−0.56	1.07	2.43	2

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