摘要:
以巨峰葡萄(Vitis vinifera L.×V.labrusca,‘Kyoho’)叶为原料,分析葡萄叶中主要成分,并研究40℃热风干燥、60℃热风干燥、80℃热风干燥和-48℃真空冷冻干燥对其白藜芦醇、总黄酮含量和色泽的影响。结果表明:葡萄成熟期的巨峰葡萄叶水分含量76.67%,蛋白质含量5.78%,膳食纤维含量12.80 g/100 g,钾、钠、钙、镁、锌、铁、锰和铜含量分别为350、1、15、37、2.2、4.8、23 mg/100 g和79 μg/100 g。葡萄成熟期,葡萄叶中白藜芦醇和总黄酮含量达到最高,分别为424.34 μg/g和95.27 mg/g。四种干燥方式中,真空冷冻干燥能够更好保持葡萄叶中的白藜芦醇和黄酮类物质,对葡萄叶粉的色泽影响最小,颜色更绿。真空冷冻干燥是制备葡萄叶粉的最好方式,其次是40℃热风干燥,最差的是80℃热风干燥。
关键词:
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葡萄叶
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总黄酮
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白藜芦醇
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色泽
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干燥方式
Abstract:
The main nutritional components were analyzed in leaves of Kyoho grape. The total flavonoids contents,resveratrol contents and color of the leaves by different drying methods(40℃ hot air,60℃ hot air,80℃ hot air and -48℃ vacuum freeze drying)were investigated. The results showed that the water content was 76.67%,the content of protein was 5.78%,dietary fiber 12.80 g/100 g,K 350 mg/100 g,Na 1 mg/100 g,Ca 15 mg/100 g,Mg 37 mg/100 g,Zn 2.2 mg/100 g,Fe 4.8 mg/100 g,Mn 23 mg/100 g and Cu 79 μg/100 g. The content of resveratrol and total flavonoids in Kyoho grape leaves reached the highest in the grape berry mature period,were respectively 424.34 μg/g and 95.27 mg/g. On the whole,treatments such as vacuum freeze drying was the best choice for drying of Kyoho grape leaves because it had good performance in maintaining color and active components(resveratrol and total flavonoids)in leaves. The second was 40℃ hot air drying,and the last was 80℃ hot air drying.
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