干燥方法对三七切片有效成分和感官特性的影响.PDFVIP

※工艺技术 食品科学 2011, Vol. 32, No. 22 1 周国燕，王春霞，胡晓亮，詹 博 (上海理工大学低温生物与食品冷冻研究所，上海 200093) 采用真空冷冻干燥、热风干燥、真空干燥 3 种方法对新鲜三七切片进行干燥，以三七有效成分——人参 皂苷 Rg1 含量和感官特性为评价指标比较 3 种方法对三七切片品质的影响。结果表明：真空冷冻干燥得到的三七切 片成品人参皂苷 Rg1 含量显著高于真空干燥和热风干燥，为 2.37% ，感官特性评分也显著高于真空干燥和热风干 燥，干燥后的三七切片成品表面黄白色、平滑无裂痕、质轻，药味浓，有良好的色泽及外观，但脆性较大，在 包装和销售过程中切片易断裂；真空干燥得到三七人参皂苷 Rg1 含量与热风干燥差异显著，为 1.30%，热风干燥 最低为 1.11%，真空干燥后三七感官评分与热风干燥无显著性差异。综合分析，真空冷冻干燥得到的三七切片产 品具有更好的品质。 三七切片；干燥方法；有效成分；感官特性 Influence of Drying Methods on Active Ingredient and Sensory Characteristics of Sanqi Slice (Radix Notoginseng) ZHOU Guo-yan ，WANG Chun-xia ，HU Xiao-liang ，ZHAN Bo (Institute of Cryo-medicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China) Abstract：Sanqi (Radix Notoginseng) is one of the main traditional Chinese herbal medicines with great medicinal value. Drying has been shown as one of the important factors that influence the quality of Sanqi. In this study, the influence of freeze vacuum drying, hot air drying and vacuum drying on ginsenoside Rg1 content and sensory characteristics of Sanqi was compared. The ginsenoside Rg1 content of freeze vacuum-dried Sanqi was 2.37%, revealing a considerable increase when compared with vacuum-dried Sanqi and hot air-dried Sanqi. Moreover, freeze vacuum-dried Sanqi with a yellow-white, glossy, smooth and non- crack surface and a light weight, a very strong medicinal smell and a high crispness, leading to ease of breaking into pieces during packaging and distribution, scored much higher than vacuum dried Sanqi and hot air-dried Sanqi in sensory scores for overall quality characteristics. Vacuum-dried Sanqi and hot air-dried Sanqi showed